Philly Cheesesteak Soup

Philly Cheesesteak Soup is like all the best parts of a classic Philly sandwich—tender steak, sautéed onions, and melted cheese—turned into a warm, comforting bowl. It’s creamy and hearty with…

By Emily
•
September 24, 2025
•
Reading time: 6 min

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Philly Cheesesteak Soup is like all the best parts of a classic Philly sandwich—tender steak, sautéed onions, and melted cheese—turned into a warm, comforting bowl. It’s creamy and hearty with a bit of a peppery kick, making it a perfect meal when you want something cozy but full of flavor.

I love making this soup when I want that Philly cheesesteak vibe but without the mess of a sandwich. It’s quick to put together, and the melted cheese swirled through the broth feels like a big, warm hug. One of my favorite tricks is to let the onions caramelize just right to bring out their sweetness—that part really makes the soup special.

This soup goes great with a crusty piece of bread or even just some simple crackers on the side. I’ve found everyone in the family asks for seconds because it tastes like comfort food but with a little extra excitement from the steak and peppers. It’s definitely one of those dishes that makes me think of gathering around the table and sharing something delicious and satisfying together.

How Can I Get Tender Steak and Rich Flavor in My Soup?

The secret lies in searing the steak and sautéing veggies carefully:

• Heat the pan well before adding the steak, so it browns nicely without steaming.
• Sear steak quickly to keep it tender; you’ll finish cooking it gently in the soup later.
• Sauté onions and peppers until soft and slightly golden—this adds sweetness and depth.
• Cook mushrooms until browned to enhance their flavor without adding excess water.
• Use flour to thicken the broth smoothly and add a creamy texture when combined with cream cheese and cream.

These steps build layers of flavor making your soup rich and satisfying every spoonful.

Equipment You’ll Need

• Large pot or Dutch oven – perfect for sautéing the steak and veggies, then simmering the soup all in one place.
• Sharp chef’s knife – makes slicing the steak and chopping vegetables quick and safe.
• Cutting board – sturdy and easy to clean for prepping meat and veggies.
• Wooden spoon or silicone spatula – great for stirring without scratching your pot.
• Measuring cups and spoons – helps you get the flour, broth, and seasonings just right.

Flavor Variations & Add-Ins

• Swap ribeye with ground beef or thinly sliced chicken for a different protein that cooks fast and stays tender.
• Add diced jalapeños or a pinch of cayenne for a spicy kick if you like your soup with some heat.
• Stir in spinach or kale near the end for extra greens and nutrients.
• Try mixing in sharp cheddar instead of provolone for a bolder cheesy flavor.

How to Make Philly Cheesesteak Soup

Ingredients You’ll Need:

Main Ingredients:

• 1 lb ribeye steak, thinly sliced or cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 4 oz cream cheese, softened
• 1 ½ cups shredded provolone cheese
• Salt and pepper, to taste
• 1 teaspoon smoked paprika (optional)
• ¼ teaspoon red pepper flakes (optional for a little heat)

For Garnish and Serving:

• Fresh parsley, chopped for garnish
• Shredded Parmesan cheese for garnish
• Crusty bread or toasted rolls, for serving

Time Needed:

This hearty Philly Cheesesteak Soup takes about 30 minutes to prepare and cook. The searing, sautéing, and simmering steps combined make it a quick meal option perfect for a cozy lunch or dinner.

Step-by-Step Instructions:

1. Sear the Steak:

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ribeye steak pieces and sear them until browned on all sides but not fully cooked through. Once browned, remove the steak and set it aside for now.

2. Cook the Vegetables:

Using the same pot, add the chopped onion and diced green bell pepper. Sauté for about 5 minutes until the onions are translucent and the peppers have softened. Add the sliced mushrooms and minced garlic next, cooking for another 4 minutes until mushrooms are tender and nicely browned.

3. Make the Base:

Sprinkle the all-purpose flour over the cooked vegetables and stir well. Cook for 1-2 minutes to eliminate any raw flour taste. Slowly pour in the beef broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and let it thicken slightly.

4. Add Cream and Steak:

Lower the heat. Stir in the softened cream cheese until it melts and blends into the soup. Pour in the heavy cream, then season with smoked paprika, red pepper flakes (if using), salt, and pepper. Return the seared steak to the pot and let everything simmer for 5-10 more minutes until the steak finishes cooking and the soup is hot.

5. Finish and Serve:

Mix in the shredded provolone cheese until melted and the soup turns creamy and smooth. Taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh parsley and shredded Parmesan cheese, and serve alongside crusty bread or toasted rolls.

Can I Use Frozen Steak for This Soup?

Yes, but make sure to fully thaw the steak in the refrigerator overnight before slicing. This helps it cook evenly and stay tender in the soup.

Can I Make Philly Cheesesteak Soup Ahead of Time?

Absolutely! The soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.

How Should I Store Leftovers?

Keep any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm on the stovetop over low heat to avoid curdling the cream.

What Can I Substitute for Provolone Cheese?

If you can’t find provolone, mozzarella or fontina make good alternatives that melt well and provide a similar mild cheesy flavor.