Warm, hearty, and irresistibly creamy, this Philly Cheesesteak Soup captures all the flavor of the iconic sandwich in comforting bowl form. Imagine tender bites of seasoned beef, melty cheese, sautéed bell peppers, and sweet onions swimming in a velvety, savory broth—perfect for a chilly night or a crowd-pleasing weeknight dinner.

This soup is a cozy twist on a beloved classic. The richness of the beef mingles beautifully with the sharpness of provolone and the crunch of buttery croutons. It’s not just a meal—it’s a full experience of warmth and indulgence that brings comfort with every spoonful.

Ingredients for this Philly Cheesesteak Soup

1 lb beef chuck roast or ribeye, cooked and shredded
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons flour
4 cups beef broth
1 cup heavy cream
1 cup shredded provolone cheese (or cheese of choice)
Salt and pepper to taste
Fresh parsley, chopped (optional garnish)
Croutons or toasted bread cubes for topping

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, melt the butter over medium heat. Add diced onions and chopped green bell pepper. Cook for about 5–6 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized. Add minced garlic and sauté for an additional 1 minute, just until fragrant.

Step 2: Make the Roux

Sprinkle the flour evenly over the cooked vegetables and stir well to combine. Cook the flour for about 1–2 minutes, stirring constantly. This helps eliminate the raw flour taste and forms the base of the soup’s creamy texture.

Step 3: Add Broth and Simmer

Slowly pour in the beef broth while whisking to ensure the mixture is smooth and lump-free. Bring the soup to a simmer, then reduce the heat and let it cook for about 10 minutes to thicken slightly.

Step 4: Stir in Cream and Beef

Add the heavy cream and shredded cooked beef to the pot. Stir well and allow the mixture to heat through for 5–7 minutes, letting all the flavors meld beautifully.

Step 5: Add Cheese

Reduce the heat to low and slowly stir in the shredded provolone cheese until fully melted and the soup is silky smooth. Taste and season with salt and pepper as needed.

Step 6: Serve and Garnish

Ladle the soup into bowls. Top with buttery croutons or toasted bread cubes and a sprinkle of fresh parsley. Serve warm and enjoy the comforting fusion of your favorite cheesesteak in soup form.

Estimated Nutrition

(Per serving, based on 6 servings)

Calories: ~420
Protein: 25g
Carbohydrates: 14g
Fat: 30g
Saturated Fat: 16g
Cholesterol: 95mg
Sodium: 780mg
Fiber: 1g
Sugar: 3g

Note: Nutritional values may vary depending on the exact ingredients and serving sizes used.

Frequently Asked Questions

1. Can I use ground beef instead of shredded beef?

Yes, ground beef is a great alternative. Brown it in the pot first, then follow the rest of the recipe as written.

2. What cheese works best for this soup?

Provolone is classic, but feel free to use mozzarella, cheddar, or a cheese blend for a different twist.

3. Can I make this soup in a slow cooker?

Absolutely. Sauté the veggies and prepare the roux separately, then combine everything in the slow cooker and cook on low for 4–6 hours.

4. Is this soup gluten-free?

As written, it’s not gluten-free due to the flour. Use gluten-free flour or cornstarch as a thickener and gluten-free croutons for a GF version.

5. Can I add mushrooms?

Yes! Sauté sliced mushrooms with the onions and peppers for an earthy flavor boost.

6. What type of beef is best?

Chuck roast, ribeye, or even leftover steak work beautifully. Just make sure it’s tender and flavorful.

7. How can I make this soup lower in fat?

Use half-and-half instead of heavy cream, reduce the amount of cheese, and use lean cuts of beef.

8. Can I prepare this soup ahead of time?

Yes, this soup reheats well and tastes even better the next day. Perfect for meal prep or make-ahead dinners.

Philly Cheesesteak Soup Recipe

Author: Julia Walton
Total Time: 40 minutes
Yield: 6 servings

Print Recipe

Description

Craving something rich, hearty, and absolutely comforting? This Philly Cheesesteak Soup transforms the iconic sandwich into a warm, cheesy, and satisfying bowl of goodness. Perfect for cozy nights, quick lunch ideas, or easy dinner options, this soup is packed with savory beef, melty provolone cheese, sautéed peppers, and onions, all in a velvety cream-based broth. Topped with crunchy croutons, it hits every note of the original cheesesteak while adding a new level of comfort. Whether you’re looking for quick comfort food, dinner ideas, or a new easy recipe to impress guests, this one delivers big flavor and big smiles.

Instructions

In a large pot, melt the butter over medium heat. Add onions and green peppers; cook until soft, about 5–6 minutes.
Stir in garlic and cook for 1 more minute until fragrant.
Sprinkle flour over the vegetables and stir to combine; cook for 1–2 minutes.
Slowly whisk in beef broth until smooth. Bring to a simmer and cook for 10 minutes.
Add heavy cream and shredded beef to the pot. Stir and heat through, about 5–7 minutes.
Reduce heat and stir in provolone cheese until fully melted and the soup is smooth.
Season with salt and pepper to taste.
Serve hot, topped with croutons and chopped parsley.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup