Get ready to experience your favorite sandwich in a warm, comforting bowl. This Philly Cheesesteak Soup recipe transforms the classic flavors of savory steak, caramelized onions, and melted provolone into an unbelievably rich and creamy soup. It’s a hearty meal that satisfies every craving and is surprisingly easy to make. If you’re searching for a dinner that will have everyone asking for seconds, you’ve found it.
This isn’t just another soup; it’s a culinary event. We’ve perfected the balance of ingredients to ensure every spoonful delivers that authentic Philly cheesesteak taste. Forget the takeout and get ready to create a new family favorite right in your own kitchen.
Why This is the Best Philly Cheesesteak Soup Recipe
What sets this recipe apart is its commitment to flavor and texture. We use a combination of rich beef broth and heavy cream, thickened with a touch of cream cheese, to create a velvety base that’s simply irresistible. Sautéed onions, bell peppers, and mushrooms provide a depth of flavor that perfectly complements the tender, savory beef. Topped with toasted bread and melted provolone, this soup is the definition of comfort food.
What Makes This Soup Taste Just Like a Philly Cheesesteak?
The secret lies in layering the classic components. We start by perfectly searing thinly sliced steak to lock in its juices. Then, we caramelize the onions and peppers in the same pot to capture all those delicious browned bits. The soup base itself is enriched with Worcestershire sauce for a savory, umami kick. Finally, the essential provolone cheese is melted on top, creating that iconic cheesy pull you expect from a great cheesesteak.
Ingredients You’ll Need
This recipe uses simple, accessible ingredients to build its incredible flavor. Here’s what you’ll need to gather.
For the Soup Base
- Ribeye Steak: Thinly sliced for maximum tenderness. You can often find pre-shaved steak at the grocery store.
- Onion, Bell Peppers, and Mushrooms: The classic vegetable trio that defines the cheesesteak flavor.
- Garlic: Adds an aromatic depth to the soup.
- Beef Broth: The foundation of our soup. Use a high-quality broth for the best taste.
- Heavy Cream & Cream Cheese: These create the signature creamy, rich texture.
- Worcestershire Sauce: A key ingredient for that deep, savory flavor.
- Provolone Cheese: It wouldn’t be a Philly cheesesteak without it!
For the Toppings
- Baguette or Hoagie Rolls: Toasted and used for dipping or as croutons.
- Extra Provolone Cheese: For that perfect, melty cheese topping.
- Fresh Parsley: For a touch of color and freshness.
How to Make Philly Cheesesteak Soup (Step-by-Step)
Follow these simple steps to create a show-stopping soup.
- Sear the Steak: Season the thinly sliced steak with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the steak in batches and sear until browned. Don’t overcrowd the pan. Remove the steak and set it aside.
- Sauté the Vegetables: In the same pot, add a bit more oil if needed. Add the sliced onions, bell peppers, and mushrooms. Cook, stirring occasionally, for 8-10 minutes, until softened and lightly caramelized. Add the minced garlic and cook for another minute until fragrant.
- Build the Soup Base: Sprinkle the flour over the vegetables and stir to combine. Cook for one minute. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Make it Creamy: Reduce the heat to low. Whisk in the cream cheese until it has completely melted into the broth. Stir in the heavy cream and Worcestershire sauce.
- Combine and Simmer: Return the cooked steak to the pot. Let the soup simmer gently for 15-20 minutes to allow the flavors to meld together. Do not let it boil. Season with salt and pepper to taste.
- Prepare Toppings and Serve: While the soup simmers, slice the baguette and toast the pieces. To serve, ladle the hot soup into oven-safe bowls. Top each bowl with a few toasted bread slices and a generous amount of provolone cheese. Broil for 1-2 minutes, until the cheese is bubbly and golden. Garnish with fresh parsley and serve immediately.
Tips for the Perfect Cheesesteak Soup
Want to guarantee a flawless result? Here are a few expert tips.
- Choose the Right Beef: Ribeye is the traditional choice for its flavor and marbling, which keeps it tender. Slicing it as thinly as possible is key. For an easy shortcut, ask your butcher to thinly shave it for you or look for pre-packaged shaved steak.
- Don’t Rush the Veggies: Taking the time to properly caramelize the onions and peppers builds a crucial layer of flavor. Let them get nicely browned for a richer, sweeter taste.
- Melt Cheese Properly: For the ultimate cheesy topping, place the soup in oven-safe bowls and melt the provolone under the broiler. It creates a perfect, golden-brown crust just like the real sandwich.
Variations and Substitutions
This recipe is fantastic as is, but you can easily adapt it to your dietary needs or preferences.
Shaved Steak vs. Ground Beef
While shaved ribeye provides the most authentic texture, you can absolutely make this Philly Cheesesteak Soup with ground beef. Simply brown one pound of ground beef with the vegetables, draining any excess grease before adding the flour and broth. It’s a great budget-friendly alternative.
Making it Low-Carb or Keto
To make a keto-friendly version, omit the flour and the toasted bread topping. The cream cheese will still provide plenty of thickness. Serve it as is, or with a sprinkle of pork rinds for crunch. It’s a delicious and satisfying low-carb meal.
What to Serve with Your Soup
This soup is a full meal on its own, but a simple side can complete the experience. A fresh green salad with a light vinaigrette offers a nice contrast to the richness of the soup. For a truly hearty dinner, pair it with a side of Garlic Parmesan Roasted Potatoes.
Storing and Reheating Instructions
This soup makes for fantastic leftovers. Store it in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling, which can cause the cream to separate. It’s best to add the toasted bread and cheese toppings just before serving.
Frequently Asked Questions About Philly Cheesesteak Soup
Absolutely! To adapt this recipe for a crockpot, sear the steak and sauté the vegetables on the stovetop first. Then, transfer everything except the cream cheese and heavy cream to the slow cooker. Cook on low for 4-6 hours. In the last 30 minutes, stir in the cream cheese and heavy cream until melted and combined.
Yes, you can freeze this soup, but with a slight adjustment. Soups with a lot of dairy can sometimes separate when thawed. For best results, freeze the soup base before adding the heavy cream. When you’re ready to eat, thaw the soup, reheat it on the stovetop, and then stir in the cream.
This recipe uses both a flour-based roux and cream cheese to create a naturally thick and creamy texture. If you prefer an even thicker soup, you can create a small slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water, then slowly whisking it into the simmering soup until it reaches your desired consistency.
This soup is a hearty meal on its own, especially when topped with toasted bread. However, it pairs wonderfully with a crisp green salad, crunchy breadsticks for extra dipping, or a side of roasted vegetables.
The best beef for this soup is thinly sliced ribeye steak. Its marbling ensures the meat stays tender and flavorful. For a convenient option, you can often find pre-shaved steak at your local grocery store or ask the butcher to slice it for you.
More Hearty Dinner Recipes To Try
If you enjoyed this satisfying soup, you’ll love these other comfort food classics. Try this cozy French Onion Beef Casserole for another cheesy delight. For a quick weeknight meal, this Creamy Crack Chicken Gnocchi is always a winner. And when you’re craving pasta, these Easy Sausage Stuffed Shells are a must-try.
Philly Cheesesteak Soup Recipe
Philly Cheesesteak Soup: The Ultimate Creamy & Hearty Recipe
Ingredients
Equipment
Instructions
- Season the thinly sliced steak with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add steak in batches and sear until browned. Remove and set aside.
- In the same pot, add the onions, bell peppers, and mushrooms. Cook for 8-10 minutes until softened and caramelized. Add the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle flour over the vegetables, stir, and cook for one minute. Slowly whisk in the beef broth, scraping the bottom of the pot.
- Reduce heat to low. Whisk in the softened cream cheese until smooth. Stir in the heavy cream and Worcestershire sauce.
- Return the seared steak to the pot. Simmer gently for 15-20 minutes. Do not boil. Season with salt and pepper to taste.
- Ladle soup into oven-safe bowls. Top with toasted baguette slices and provolone cheese. Broil for 1-2 minutes until cheese is bubbly and golden. Garnish with parsley and serve immediately.
Notes
Make-Ahead: The soup base can be made a day in advance. Reheat gently on the stovetop and prepare the toppings just before serving for the best texture.
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