Philly Cheesesteak Soup: A Comforting Twist on a Classic

If you love hearty, cheesy comfort food, then this Philly Cheesesteak Soup is going to be your new favorite recipe. Packed with tender beef, caramelized onions, sautéed peppers, and melted provolone, this dish brings all the flavors of the iconic Philly cheesesteak sandwich into a warm, creamy bowl of soup. The first spoonful is rich and savory, with melty cheese stretching just like the sandwich itself.

Philly Cheesesteak Soup is a dish that takes something familiar and makes it cozy. Instead of a handheld sandwich, you get the same beefy-cheesy satisfaction in a spoon-friendly version that’s perfect for chilly evenings or when you want a meal that hugs you back. This soup is hearty enough to serve as a main dish and pairs wonderfully with crusty bread, garlic toast, or even homemade bread bowls.

What I love most is how flexible this soup is. You can make it on a weeknight in under an hour, or let it simmer gently for a deeper flavor. It works beautifully with leftover steak, thinly sliced deli roast beef, or even ground beef in a pinch. Plus, it’s a recipe the whole family enjoys because who can say no to beef and melty cheese?

In this post, I’ll walk you through everything: the special touches that make this soup stand out, detailed ingredient notes, step-by-step instructions, storage tips, tasty variations, and answers to all your burning questions. Get ready to make your kitchen smell amazing—Philly Cheesesteak Soup is calling your name!

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What Makes This Philly Cheesesteak Soup Special?

• Classic sandwich flavors in soup form – All the peppers, onions, beef, and cheese you love, just spoonable.

• Melty provolone topping – Broil the soup with cheese on top for that gooey, stretchy finish.

• Quick and flexible – Use thinly sliced steak, leftover roast beef, or even ground beef for convenience.

• Family-friendly comfort food – It’s hearty enough to be dinner, with simple ingredients kids and adults enjoy.

• Meal-prep friendly – Make ahead and reheat without losing flavor or texture.

If you’ve ever craved a Philly cheesesteak but wanted something cozy and spoonable, this soup is exactly that. Plus, it saves time since you don’t need to assemble sandwiches—just ladle, top with cheese, and dig in.

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Ingredient Notes

• Beef (ribeye, sirloin, or roast beef) – Thinly sliced ribeye is traditional for cheesesteak flavor, but sirloin or even thin-sliced deli roast beef works. Ground beef is a budget-friendly swap.

• Onions – Yellow onions bring sweetness when sautéed. Caramelize them for extra depth.

• Bell peppers – Green bell peppers are classic, but red or yellow add sweetness and color variety.

• Garlic – Fresh garlic adds an aromatic kick. Don’t skip it!

• Beef broth – Use a high-quality broth for the soup base. A splash of Worcestershire deepens flavor.

• Cream or half-and-half – Creates that velvety, creamy texture. For lighter soup, substitute with milk.

• Provolone cheese – The classic cheesesteak cheese. Mozzarella or Monterey Jack also melt beautifully.

• Butter and flour – Form a roux that thickens the soup. Cornstarch slurry works if gluten-free.

• Bread for serving – Crusty baguette, garlic bread, or bread bowls make it restaurant-worthy.

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How To Make Philly Cheesesteak Soup

1. Sauté the beef
   Heat a large pot over medium-high. Add a tablespoon of oil and sear thinly sliced beef until browned but still tender (about 2-3 minutes). Remove and set aside.

2. Cook onions and peppers
   In the same pot, melt 2 tablespoons of butter. Add onions and peppers. Cook until softened and lightly caramelized (about 8-10 minutes). Add garlic in the last minute for flavor.

3. Make the roux
   Sprinkle flour over the veggies. Stir for 1-2 minutes until lightly golden. This step helps thicken the soup.

4. Add broth and simmer
   Slowly pour in 5 cups of beef broth, whisking to prevent lumps. Add Worcestershire sauce. Bring to a simmer for 10-12 minutes, stirring occasionally.

5. Finish with cream and beef
   Lower heat. Stir in 1 cup of heavy cream. Add the seared beef back into the pot. Simmer 5 minutes until heated through.

6. Melt the cheese
   Ladle soup into oven-safe bowls. Top with provolone slices. Broil for 2-3 minutes until bubbly and golden. (Watch closely so it doesn’t burn.)

7. Serve hot
   Pair with garlic bread or toasted hoagie rolls for a true cheesesteak vibe.

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Storage Options

• Room temperature: Don’t leave soup out longer than 2 hours.

• Refrigerator: Store in airtight containers up to 4 days. Reheat gently on the stove.

• Freezer: Freeze without cheese topping for up to 2 months. Thaw in fridge overnight before reheating.

• Reheating: Warm on stovetop over medium, stirring often. Add a splash of broth or cream if it thickens.

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Variations and Substitutions

• Ground Beef Cheesesteak Soup – Budget-friendly and still flavorful.

• Low-Carb Version – Skip the flour and use xanthan gum or cream cheese to thicken.

• Mushroom Cheesesteak Soup – Add sautéed mushrooms for extra umami.

• Spicy Kick – Add sliced jalapeños or a dash of hot sauce.

• Vegetarian Option – Swap beef for portobello mushrooms and use vegetable broth.

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Frequently Asked Questions

1. Can I make Philly Cheesesteak Soup ahead of time?
Yes! Make the soup base, cool it, and store in the fridge for up to 4 days. Add cheese when reheating for best results.

2. What’s the best cheese for this soup?
Provolone is the classic, but mozzarella, Monterey Jack, or even Cheez Whiz (for authenticity) work well.

3. Can I freeze this soup?
Yes, but don’t add cheese before freezing. Add fresh cheese when serving.

4. My soup is too thin—how do I fix it?
Simmer uncovered to reduce, or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

5. Can I use leftover steak?
Absolutely! Slice thin and add at the end of cooking so it doesn’t overcook.

6. What should I serve with Philly Cheesesteak Soup?
Garlic bread, baguettes, or even toasted hoagie rolls make it feel like the sandwich version.

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Conclusion

Philly Cheesesteak Soup is everything you love about the famous sandwich, transformed into a bowl of cheesy, beefy comfort. It’s hearty enough for dinner, cozy enough for chilly nights, and flexible enough to adapt to your pantry. Whether you’re serving family, meal-prepping, or just craving something warm, this soup will hit the spot every time.

Go ahead—grab your pot, slice up some beef, and let this soup simmer away. You’ll love how easy it is, and I guarantee it’ll become a family favorite. Don’t forget to share your version—I’d love to hear how it turned out!

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