Name: Philly Cheesesteak Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound thinly sliced ribeye or sirloin steak; 1 tablespoon olive oil; 2 tablespoons butter; 1 medium yellow onion, diced; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 3 cloves garlic, minced; 4 cups beef broth; 1 cup heavy cream; 4 ounces cream cheese, softened and cubed; 1 tablespoon Worcestershire sauce; 1 teaspoon Italian seasoning; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 1 1/2 cups shredded provolone cheese; 1/2 cup shredded mozzarella cheese; 2 tablespoons fresh parsley, chopped

Philly Cheesesteak Soup takes everything people love about a hot cheesesteak sandwich and turns it into a rich, spoonable comfort meal. It has tender beef, sweet bell peppers, onions, garlic, a creamy broth, and plenty of melted provolone-style flavor in every bowl.

This is the kind of soup that feels hearty enough for dinner but cozy enough for a slow weekend lunch. Instead of building a sandwich, you get the same savory steakhouse-meets-cheesesteak taste in a warm bowl with a creamy, cheesy finish.

Why You’ll Love This Philly Cheesesteak Soup

This Philly Cheesesteak Soup is loaded with familiar flavor, but it feels a little more special than a basic weeknight soup. The beef gives it a deep, savory base, the peppers and onions bring sweetness, and the cheese melts into the broth so every bite tastes comforting and full.

It is also flexible. You can make it with shaved steak, leftover roast beef, sirloin, or even tender chuck that has been cooked until it pulls apart. Serve it as-is for a lower-carb dinner, or add toasted bread on the side to bring back that classic cheesesteak feeling.

What Kind of Beef Should I Use for Philly Cheesesteak Soup?

Thinly sliced ribeye is the most classic choice because it cooks quickly and stays tender. Sirloin is a good option too, especially if you want a leaner bowl. If you are using cooked shredded beef, add it near the end so it warms through without drying out.

The key is tenderness. Since this soup does not simmer for hours, tough cuts need to be pre-cooked or sliced very thinly. A quick sear at the beginning also helps build flavor before the broth and cream go in.

Ingredients for the Philly Cheesesteak Soup

This soup uses simple ingredients that work together to create a creamy, cheesy, steak-filled bowl. Each one adds something important, from body and richness to the signature pepper-and-onion flavor.

Beef is the heart of the soup. Thinly sliced steak gives the broth a savory, meaty flavor and makes the soup filling enough to serve as dinner.

Yellow onion brings natural sweetness and helps create that classic cheesesteak aroma once it softens in the pot.

Bell peppers add color, freshness, and a gentle sweetness. A mix of green, red, and yellow peppers gives the soup a more balanced flavor.

Garlic deepens the savory base and keeps the creamy broth from tasting flat.

Butter helps sauté the vegetables and gives the soup a richer finish.

Olive oil helps sear the beef without burning the butter.

Beef broth creates the main body of the soup and gives it a strong, savory foundation.

Heavy cream makes the broth smooth, creamy, and comforting.

Cream cheese helps thicken the soup while adding a mild tang that blends well with the beef and peppers.

Provolone cheese gives the soup its cheesesteak-style flavor. It melts into the broth and creates a silky, cheesy texture.

Mozzarella cheese adds extra meltiness and makes each bowl feel generous and satisfying.

Worcestershire sauce adds depth and a little steakhouse flavor.

Italian seasoning gives the soup a gentle herb note without overpowering the cheesesteak taste.

Black pepper sharpens the flavor and balances the creaminess.

Salt brings all the ingredients together, especially the beef, broth, and cheese.

Fresh parsley adds color and a clean finish right before serving.

How To Make the Philly Cheesesteak Soup

Making Philly Cheesesteak Soup is mostly about building flavor in layers. Sear the beef first, soften the vegetables, then turn everything into a creamy, cheesy broth.

Step 1: Sear the Beef

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef in a single layer, season lightly with salt and black pepper, and sear for 1 to 2 minutes per side until browned. Work in batches if needed so the beef browns instead of steaming. Transfer the beef to a plate.

Step 2: Soften the Onions and Peppers

Lower the heat to medium and add butter to the same pot. Stir in the onion and bell peppers. Cook for 6 to 8 minutes, stirring often, until the vegetables soften and pick up a little color from the bottom of the pot.

Step 3: Add Garlic and Seasoning

Stir in the garlic, Italian seasoning, Worcestershire sauce, and a little more black pepper. Cook for about 1 minute, just until the garlic smells fragrant. This short step helps the seasoning bloom before the liquid is added.

Step 4: Pour in the Broth

Add the beef broth and scrape the bottom of the pot to release the browned bits. Bring the soup to a gentle simmer and let it cook for 8 to 10 minutes so the peppers and onions flavor the broth.

Step 5: Make It Creamy

Reduce the heat to low. Add the cream cheese in small pieces and stir until it melts smoothly into the broth. Pour in the heavy cream and keep the soup at a low heat. Avoid boiling after the cream is added, because a gentle heat keeps the texture smooth.

Step 6: Add the Beef Back In

Return the seared beef and any juices from the plate to the pot. Simmer gently for 3 to 5 minutes, just until the beef is hot and tender. Taste and adjust the salt and pepper.

Step 7: Melt in the Cheese

Stir in the provolone and mozzarella a handful at a time. Let each addition melt before adding more. Once the soup is creamy and cheesy, remove it from the heat.

Step 8: Serve Hot

Ladle the soup into bowls and top with extra provolone, parsley, and cracked black pepper. For a cheesesteak-style finish, serve it with toasted hoagie bread or garlic bread on the side.

Serving and Storing Philly Cheesesteak Soup

This Philly Cheesesteak Soup feeds about 6 people as a main dish. It is rich, creamy, and satisfying, so one bowl with bread or a salad makes a complete meal.

Serve it hot while the cheese is melted and the broth is silky. If you want a thicker soup, let it rest for 5 minutes before serving. The cheese and cream will settle slightly and give the broth more body.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often. Add a splash of broth or cream if the soup thickens too much. Freezing is not the best option because cream-based soups can separate once thawed, but you can freeze the beef and vegetable base before adding dairy.

What to Serve With Philly Cheesesteak Soup?

Toasted Hoagie Rolls

Toasted hoagie rolls are the most natural pairing. They bring back the classic sandwich feel and are perfect for dipping into the creamy broth.

Garlic Bread

Garlic bread adds crunch, butter, and extra savory flavor. It works especially well if you serve this soup for a cozy dinner.

Simple Green Salad

A crisp green salad balances the richness of the cheese and cream. Use lettuce, cucumber, tomatoes, and a bright vinaigrette for contrast.

Roasted Potatoes

Roasted potatoes turn this soup into an extra hearty meal. Their crispy edges and fluffy centers pair beautifully with steak, peppers, and cheese.

Frequently Asked Questions

Can I make Philly Cheesesteak Soup with ground beef?

Yes, ground beef works well when you want a budget-friendly version. Brown the ground beef first, drain excess grease if needed, then continue with the onions, peppers, and broth. The texture will be different from sliced steak, but the flavor will still be rich and comforting. For another cozy beef dinner idea, you may also enjoy French Onion Ground Beef and Rice Casserole.

How do I keep the cheese from clumping in the soup?

Keep the heat low before adding cheese and stir it in slowly. Shredded cheese melts better when added by the handful instead of all at once. Pre-shredded cheese can sometimes clump because it contains anti-caking ingredients, so freshly shredded provolone or mozzarella usually gives the smoothest finish.

Can I make this soup low carb?

Yes, this soup is naturally easy to serve low carb. Skip the bread, avoid flour-based thickeners, and keep the focus on beef, peppers, onions, cheese, broth, and cream. You can also add mushrooms for extra volume without making the soup feel heavy.

What can I use instead of provolone?

Mozzarella, white American cheese, Monterey Jack, or Gruyere can work. Provolone gives the most classic cheesesteak flavor, but a blend of melty cheeses makes the soup extra creamy. If you love creamy soup recipes, Creamy Parmesan Tuscano Soup is another comforting bowl to try.

Can I make Philly Cheesesteak Soup ahead of time?

Yes, but for the best texture, prepare the beef, peppers, onions, and broth ahead of time, then add the cream and cheese when reheating. This keeps the dairy smooth and prevents the cheese from becoming grainy. If you enjoy make-ahead comfort meals, No Peek Beef Tips is another hearty option worth saving.

Save This Pin For Later

📌 Save this Philly Cheesesteak Soup to your Pinterest dinner board so you can come back to it when you need a cozy, cheesy bowl of comfort.

Let me know in the comments how yours turned out. Did you use ribeye, sirloin, or leftover roast beef? Did you serve it with toasted hoagie bread or keep it low carb?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter. For more daily recipe inspiration, follow Meals We Share.

Conclusion

Philly Cheesesteak Soup is a warm, creamy way to enjoy the flavors of a classic cheesesteak without building a sandwich. It is rich with beef, peppers, onions, garlic, broth, cream, and melted cheese, making it a comforting dinner that feels both familiar and fun.

Serve it with toasted bread, keep it low carb, or add extra cheese on top for a restaurant-style bowl. However you make it, this soup is built for sharing, reheating, and enjoying on the kind of day when only something cheesy and satisfying will do.