Philly Cheesesteak Soup brings all the classic flavors of a Philly cheesesteak sandwich into a cozy, creamy bowl. It’s packed with tender slices of beef, sautéed onions and peppers, and melted cheese, all swimming in a rich broth that feels like a warm hug. This soup has that nice balance of hearty and cheesy that makes it perfect for any day you want something comforting but flavorful.
I love making this soup when I want something easy but still special. One of my favorite parts is how the peppers and onions get nice and soft, mingling with the beef and cheese to create a taste that reminds me of biting into a real Philly cheesesteak. It’s a simple way to enjoy those classic sandwich flavors without the fuss of bread or assembly.
Whenever I serve this soup, I like to add a little crusty bread or even some toasted hoagie rolls on the side, just like you’d have with a sandwich. It’s perfect for a chilly evening when you want something filling and satisfying. Plus, it’s a great excuse to cozy up with a bowl and forget about the cold outside for a while.
Key Ingredients & Substitutions
Steak: Ribeye or sirloin works great because they’re tender and flavorful. If you can’t find these, flank or skirt steak are good alternatives. Just slice thinly against the grain for tenderness.
Bell Peppers and Onions: These add classic Philly cheesesteak flavor. If you don’t like green peppers, red or yellow work fine, though green has a bit more bite that balances the soup.
Mushrooms: I like cremini or white button mushrooms. They soak up flavors and add nice texture. You can skip or swap with other mushrooms if preferred.
Cheese: Provolone is traditional and melts nicely. Mozzarella can be blended with it for extra creaminess. If needed, mild cheddar or fontina can also work.
Dairy: Whole milk or half-and-half adds richness. For a lighter option, use 2% milk but avoid skim to keep the creamy texture.
How Do I Get the Cheese to Melt Smoothly Without Clumping?
Melting cheese into soup can be tricky. Follow these tips for a smooth, creamy cheese sauce:
- Lower the heat before adding cheese to prevent it from seizing or clumping.
- Remove the pot from direct heat or turn it to low heat.
- Add cheese in small handfuls, stirring constantly to melt evenly.
- If the cheese doesn’t melt fully, a splash of warm broth or milk helps loosen it up.
- Avoid boiling the soup once cheese is added; high heat can make cheese separate.
This gentle approach keeps your soup creamy and luscious, just like a Philly cheesesteak should feel!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning the steak and simmering the soup evenly.
- Sharp chef’s knife – makes slicing the steak and chopping vegetables quick and safe.
- Cutting board – a sturdy surface that keeps your prep organized and prevents slipping.
- Wooden spoon or silicone spatula – gentle on your pot and great for stirring without scratching.
- Measuring cups and spoons – help you get the right amount of broth, milk, and seasonings every time.
Flavor Variations & Add-Ins
- Swap steak for thinly sliced chicken breast for a lighter, milder taste that still pairs well with the cheese.
- Add diced cooked potatoes to make the soup heartier and give it a comforting, stew-like feel.
- Use pepper jack cheese instead of provolone for a little spicy kick whenever you want more heat.
- Stir in fresh chopped spinach or kale near the end to add color and a boost of nutrients without overpowering flavors.
Philly Cheesesteak Soup
Ingredients You’ll Need:
- 1 lb ribeye steak or sirloin, thinly sliced
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups whole milk or half-and-half
- 2 tablespoons all-purpose flour
- 1 cup shredded provolone cheese (or a blend of provolone and mozzarella)
- Salt and freshly ground black pepper, to taste
- ½ teaspoon dried oregano (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
- Crusty bread or toasted hoagie rolls, for serving
How Much Time Will You Need?
This Philly Cheesesteak Soup takes about 10 minutes of prep and 25 minutes of cooking, so roughly 35 minutes total. It’s a quick, hearty meal that’s ready in under an hour — perfect for busy days or when you crave something comforting and cheesy!
Step-by-Step Instructions:
1. Cook the Steak:
Heat 1 tablespoon olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the thinly sliced steak and cook it for 2-3 minutes until browned but still tender. Remove the steak and set it aside to keep warm.
2. Sauté the Vegetables:
In the same pot, add the remaining oil or butter. Sauté the chopped onion, diced green bell pepper, and sliced mushrooms until they’re soft and nicely caramelized, about 7–8 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Make the Soup Base:
Sprinkle the flour over the vegetables and stir well to coat everything. Cook this mixture for 1-2 minutes to remove the raw flour taste. Then, gradually pour in the beef broth while stirring constantly to prevent lumps. Let it simmer and thicken slightly for about 3–5 minutes.
4. Add Milk and Seasonings:
Turn the heat to low and stir in the milk or half-and-half. Mix gently and warm the soup without boiling it. Return the cooked steak to the pot. Add dried oregano and crushed red pepper flakes if you like a little extra flavor and heat. Simmer for another 5 minutes so the flavors come together.
5. Finish with Cheese and Serve:
Stir in the shredded provolone cheese until it’s melted and smooth. Taste and season with salt and pepper as needed. Ladle the warm soup into bowls, sprinkle with fresh parsley, and serve with crusty bread or hoagie rolls for dipping.
Can I Use Frozen Steak for Philly Cheesesteak Soup?
Yes, you can use frozen steak, but be sure to thaw it completely in the refrigerator before slicing and cooking. This ensures even cooking and helps the steak stay tender.
Can I Make This Soup Ahead of Time?
Absolutely! The soup tastes great the next day as flavors deepen overnight. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid breaking the cheese.
What Can I Substitute for Provolone Cheese?
If you don’t have provolone, mozzarella or a mild cheddar work well too. For a bit more kick, try pepper jack. Just be sure to add the cheese slowly over low heat to melt smoothly.
How Should I Store Leftover Philly Cheesesteak Soup?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat over low heat on the stovetop, stirring occasionally to keep the cheese from clumping or separating.