Philly Cheesesteak Soup
Philly Cheesesteak Soup is like your favorite sandwich in a bowl—packed with tender strips of beef, melty cheese, sautéed peppers, and onions all swimming in a creamy, comforting broth. It…
Tip: save now, cook later.Philly Cheesesteak Soup is like your favorite sandwich in a bowl—packed with tender strips of beef, melty cheese, sautéed peppers, and onions all swimming in a creamy, comforting broth. It hits that perfect mix of hearty and cheesy that makes you want to come back for seconds. This soup is a great way to enjoy the classic Philly Cheesesteak flavors without the bread, and it’s perfect when you want something warm and satisfying.
I love making this soup on cooler nights when the day calls for something cozy but still fun to eat. One tip I have is to brown the beef really well to get that nice caramelized flavor that makes all the difference. Also, don’t skip the peppers and onions—they bring such a fresh, slightly sweet crunch that balances out the rich cheese and beef.
Serving this soup with a sprinkle of extra cheese on top and maybe some crusty bread on the side makes for a meal that feels like a special treat, even if it’s just a regular weeknight. Honestly, it’s the kind of soup that makes everyone at the table smile and say, “Wow, this is really good!” I always find myself itching to make it again soon after it’s gone.
Key Ingredients & Substitutions
Ribeye steak: This cut is great for its tenderness and flavor. Thin slicing helps it cook quickly without getting tough. If ribeye isn’t available, sirloin or flank steak are good choices too.
Bell peppers and onions: They add sweetness and crunch. I like using a mix of green and red for color and flavor balance. You can swap bell peppers for poblano or Anaheim peppers for a milder taste.
Mushrooms: They add earthiness and a meaty texture. Cremini or button mushrooms work well here. If you want a deeper flavor, try shiitake mushrooms.
Cheese (provolone and cream cheese): Provolone melts smoothly and has mild, tangy flavor. Cream cheese adds creaminess. If you want less fat, use reduced-fat cream cheese or substitute half and half for heavy cream.
How Do I Get Tender Beef Strips and Avoid Overcooking?
To keep your beef tender and flavorful:
- Freeze the steak for 30-40 minutes to firm it up before slicing thinly.
- Slice against the grain. This breaks up the muscle fibers and keeps the meat tender.
- Cook the beef quickly over medium-high heat to brown it without drying out.
- Remove the beef from the pot once browned, then add it back later to finish cooking with the soup.
These steps make sure your beef stays juicy and tender in the soup.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – cooks the soup evenly and handles browning the steak and sautéing veggies in one pot.
- Sharp knife – essential for slicing the steak and vegetables thinly and evenly for the best texture.
- Cutting board – gives you a stable surface to slice your ingredients safely.
- Wooden spoon or silicone spatula – perfect for stirring the soup without scratching your pot.
- Measuring cups and spoons – to get the broth, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Swap ribeye for ground beef or thinly sliced chicken for a different protein style that cooks faster.
- Add spicy banana peppers or jalapeños to give the soup a little heat and zing.
- Use Swiss or mozzarella cheese instead of provolone for a milder, creamier cheese flavor.
- Stir in cooked pasta or small potatoes for extra heartiness when you want a meal that fills you up more.
How to Make Philly Cheesesteak Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ribeye steak, thinly sliced
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 8 oz cream cheese, softened
- 1 ½ cups shredded provolone cheese
- Salt and pepper, to taste
- 2 tbsp butter
- Fresh chives, chopped (for garnish)
- Crusty bread (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 25 minutes of cooking time. In just under 40 minutes, you’ll have a warm, creamy soup that’s ready to enjoy.
Step-by-Step Instructions:
1. Brown the Steak:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced ribeye steak and cook for about 3-4 minutes until browned on all sides. Remove the steak from the pot and set aside.
2. Sauté Vegetables:
In the same pot, add butter. Then sauté the sliced onion, green and red bell peppers, and mushrooms. Cook until softened and lightly caramelized, about 8 minutes. Add minced garlic and cook for one more minute until fragrant.
3. Make the Soup Base:
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste. Slowly pour in the beef broth while stirring to avoid lumps. Bring the mixture to a simmer and let it thicken slightly for about 5 minutes.
4. Add Cream and Cheese:
Turn the heat to medium-low. Stir in the cream cheese until melted and smooth. Add the heavy cream and shredded provolone cheese, stirring until the cheese melts and the soup turns creamy.
5. Finish the Soup:
Return the cooked ribeye steak to the pot and stir to combine. Season with salt and pepper to your taste. Let the soup heat through for another 2-3 minutes.
6. Serve:
Ladle the soup into bowls. Sprinkle with chopped fresh chives and serve with crusty bread on the side for dipping. Enjoy your delicious Philly Cheesesteak Soup!
Can I Use Frozen Steak for This Soup?
Yes, but be sure to thaw it completely in the fridge overnight before slicing. This makes it easier to cut thinly and helps the steak cook evenly without steaming.
Can I Substitute Other Cheeses?
Absolutely! Swiss, mozzarella, or Monterey Jack are great alternatives that melt well and provide a slightly different flavor profile.
How Do I Store Leftovers?
Keep any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cheese from separating.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup up to step 8, then cool and refrigerate. When ready to serve, gently reheat and finish cooking the steak with the soup in the last few minutes. This helps keep the meat tender and fresh.