If you’ve ever craved a cozy, cheesy bowl that tastes like your favourite sandwich but in soup form, Philly Cheese Steak Soup is here to answer that call. It’s warm, hearty, and totally comforting—exactly what many of us need after a long day. Whether you’re juggling work, family, or simply craving something soul-soothing, this creamy, savoury soup brings the flavours of a Philly cheesesteak into a bowl you can spoon your worries into.
This recipe balances meaty goodness, sautéed veggies, melty cheese, and a touch of creaminess to deliver all the satisfaction of a sandwich—without the bread mess. It’s especially handy when you’re craving a gluten‑free dinner (just skip the crusty bread or use gluten-free rolls). And for those nights when all you want is a hug in a bowl, it doubles as prime comfort food recipe territory.
Why You’ll Love This Philly Cheese Steak Soup
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All the beloved flavours of a cheesesteak—beef, peppers, onions, mushrooms—transformed into a slurpable delight.
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Creamy and velvety, making it a superb cheesy soup that doesn’t feel heavy or overdone.
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Customizable: skip the optional flour for a lighter version, or go full indulgence with the creamy thickness.
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Great for batch cooking, reheats wonderfully, and fits into both casual weeknight dinners and special cozy meals.
Philly Cheese Steak Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Philly Cheese Steak Soup transforms the beloved sandwich into a creamy, comforting bowl that’s rich, cheesy, and ready in about 40 minutes. Loaded with tender steak, sautéed onions, peppers, mushrooms, and melty provolone, this cozy recipe brings the heart of Philadelphia right to your kitchen.
Ingredients
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1 lb (450 g) sirloin steak, thinly sliced
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1 onion, diced
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1 green bell pepper, diced
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8 oz (225 g) baby bella mushrooms, sliced
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4 cups (960 ml) beef broth
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1 cup (240 ml) heavy cream
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1 cup (100 g) shredded provolone cheese (or mozzarella)
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1 tablespoon (15 ml) olive oil
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1 teaspoon (2.5 g) garlic powder
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1 teaspoon (1 g) dried thyme
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Salt and pepper, to taste
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2 tablespoons (28 g) butter
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2 tablespoons (15 g) flour (optional, for thickening)
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Fresh parsley, chopped (for garnish)
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Crusty bread or rolls (optional, for serving)
Instructions
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Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and mushrooms. Cook for 5–7 minutes until softened. -
Brown the steak
Push vegetables aside and add thinly sliced steak. Cook for 3–4 minutes until browned. Season with garlic powder, thyme, salt, and pepper. -
Add broth & simmer
Pour in beef broth. Bring to a simmer and cook uncovered for 10 minutes. -
(Optional) Thicken the soup
In another pan, melt butter, stir in flour, and cook for 1–2 minutes to make a roux. Whisk in some hot broth until smooth, then add back to the soup. Simmer to thicken. -
Add cream & cheese
Lower heat. Stir in heavy cream and provolone cheese until melted and creamy. -
Serve
Garnish with parsley and serve hot with crusty bread or gluten-free rolls if desired.
Notes
Slice the steak thinly for tender bites.
Use freshly shredded cheese for smoother melting.
Skip flour for a lighter or gluten-free version; use cornstarch if desired.
Keep the heat low after adding dairy to prevent curdling.
Soup thickens as it cools—add extra broth or cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
-
1 lb (450 g) sirloin steak, thinly sliced
-
1 onion, diced
-
1 green bell pepper, diced
-
8 oz (225 g) baby bella mushrooms, sliced
-
4 cups (960 ml) beef broth
-
1 cup (240 ml) heavy cream
-
1 cup (100 g) shredded provolone cheese (or mozzarella)
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1 tablespoon (15 ml) olive oil
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1 teaspoon (2.5 g) garlic powder
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1 teaspoon (1 g) dried thyme
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Salt and pepper, to taste
-
2 tablespoons (28 g) butter
-
2 tablespoons (15 g) flour (optional, for thickening)
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Fresh parsley, chopped (for garnish)
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Crusty bread or rolls (optional, for serving)
Instructions
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Sauté the vegetables.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and sliced mushrooms. Cook for 5–7 minutes until the vegetables soften and the mushrooms release their moisture. -
Brown the steak.
Push the veggies to one side. Add the thinly sliced sirloin steak, cooking 3–4 minutes until just browned. Season with garlic powder, thyme, salt, and pepper. -
Add broth & simmer.
Pour in the beef broth and bring to a simmer. Let the soup cook uncovered for about 10 minutes, letting the flavors meld. -
(Optional) Thicken with a roux.
In a separate pan, melt butter over medium heat. Stir in flour to make a roux, cooking 1–2 minutes. Gradually whisk in hot broth until smooth. Pour this into the soup and stir well. Simmer a few more minutes to thicken. -
Finish with cream & cheese.
Reduce heat to low. Stir in the heavy cream and shredded provolone (or mozzarella). Gently mix until the cheese melts and the soup becomes silky and creamy. -
Serve & garnish.
Ladle into bowls, garnish with chopped parsley, and serve hot. If you’re not strictly gluten-free, crusty bread or rolls make a fun sidekick.
Chef Tips & Tricks
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Thin is in: Slice the steak as thinly as possible for tender bites—not chewy ones.
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Cheese choice matters: Provolone gives classic flavor; mozzarella makes it milder. Use freshly shredded cheese for smoother melting.
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Go easy on flour: If you skip the roux, the soup will be lighter but still silky. Use cornstarch slurry if desired (mix 1 tbsp cornstarch + 1 tbsp cold water, then stir into hot soup).
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Low and slow finish: After adding cream and cheese, keep the heat low to avoid scorching or curdling.
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Veggie tweaks: Swap or add in red peppers, zucchini, or spinach to boost the vegetable content.
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Make‑ahead magic: This soup holds up well. Reheat gently, stirring occasionally—it thickens as it sits, so adjust with extra broth or cream when reheating.
A Little Backstory from My Kitchen
I first made this Philly Cheese Steak Soup on a chilly evening when I was craving something indulgent but not too fussy. I had leftover steak from the weekend and some veggies, and the idea struck me: why not turn a cheesesteak into a cozy bowl? The first ladle I tasted made me grin—I knew I’d hit on something special.
Soon, I was making it for friends, who asked for the recipe (and seconds). My sister even declared it “sandwich meets spoon,” and now it’s a regular in my rotation—especially when comfort is nonnegotiable. In those days, I’d pair it with a green salad and call it a treat-yourself night.
What to Serve With It
Because the soup is rich and filling, pair it with something light and refreshing:
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A crisp green salad with vinaigrette cuts through the richness.
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Roasted or steamed seasonal veggies (like broccoli or asparagus) add color and texture.
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If gluten isn’t a concern, serve crusty bread or rolls for dipping (or gluten-free rolls to keep it fully gluten-free).
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For extra flair, top with thinly sliced green onions or a sprinkle of red pepper flakes for a bit of heat.
How to Store & Reheat
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In the fridge: Transfer leftover soup into airtight containers. It will last 3–4 days.
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Freezing tips: Because of the cream, freezing isn’t ideal. But if you must, freeze before adding cheese and cream. Reheat gently and stir in dairy when warmed.
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Reheating: Warm over low heat, stirring occasionally. If the soup thickens too much, thin it with extra broth or cream until your desired consistency returns.
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Divide portions: Freeze individual servings (without cheese) to make reheating easier and reduce waste.
FAQs
Can I substitute a different cut of beef?
Yes—you can use ribeye, flank steak, or even thinly sliced sirloin tip. Just be sure to slice it thin so it stays tender in the soup.
Is there a dairy‑free version?
You can try using a dairy-free “cream” alternative (like cashew or oat cream) and a vegan melting cheese. The texture might shift slightly, but the flavors can still shine.
How can I make this a true gluten‑free dinner?
Skip the flour or use a gluten-free thickener (like cornstarch or tapioca). Also, avoid bread unless it’s certified gluten-free.
Can I lighten it up (fewer calories)?
Use half-and-half or whole milk instead of heavy cream, and reduce or skip the roux. Keep the cheese modest. It won’t be as indulgent, but still satisfying.
So there you have it—Philly Cheese Steak Soup, a creamy, hearty, delightfully cheesy soup that hits your comfort food cravings while still being manageable on a weeknight. It’s probably the most fun you’ll have eating a sandwich in liquid form. Give it a try—you may find it becoming one of your favourite cozy staples.