Philly Cheesesteak Soup: The Ultimate Comfort Food Recipe

Philly Cheesesteak Soup: the ultimate comfort food mashup you didn’t know you needed! Imagine all the gooey, savory goodness of a classic Philly cheesesteak, but in a warm, comforting soup form. This isn’t just any soup; it’s a flavor explosion that will transport you straight to the bustling streets of Philadelphia, without the need for a plane ticket.

The original Philly cheesesteak, born in the early 20th century, is a culinary icon, a testament to simple ingredients combined in perfect harmony. While its origins are humble, its impact is undeniable. Now, we’re taking that iconic sandwich and reimagining it as a hearty soup, perfect for chilly evenings or anytime you crave a taste of Philly.

People adore this dish for its incredible flavor profile. The rich, beefy broth, combined with tender steak, sautéed onions and peppers, and that all-important creamy, cheesy element, creates a symphony of textures and tastes that’s simply irresistible. Plus, this Philly Cheesesteak Soup is surprisingly easy to make, making it a weeknight winner. It’s a guaranteed crowd-pleaser that brings the iconic taste of a Philly cheesesteak to your table in a new and exciting way. Get ready to experience a bowlful of pure comfort!

Ingredients:

• For the Soup Base:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound sirloin steak, thinly sliced (partially frozen steak is easier to slice thinly)
• 8 cups beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• For the Cheese Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces cream cheese, softened
• 8 ounces shredded provolone cheese
• 4 ounces shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Optional Toppings:
• Crusty bread, for serving
• Chopped fresh parsley, for garnish
• Extra shredded provolone or mozzarella cheese
• Pickled jalapenos, for extra spice

Preparing the Steak and Vegetables:

1. Prepare the Steak: The key to a good Philly Cheesesteak Soup is thinly sliced steak. If you’re having trouble slicing it thinly, partially freeze the steak for about 30 minutes before slicing. This will firm it up and make it easier to work with. Aim for slices that are about 1/8 inch thick. Set the sliced steak aside.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell peppers (both green and red) and cook until they are softened, about 5-7 minutes. Stir occasionally to prevent them from burning. You want them to be tender and slightly translucent.
3. Cook the Steak: Add the thinly sliced steak to the pot with the softened vegetables. Cook, stirring frequently, until the steak is browned and cooked through. This should only take a few minutes, as the steak is thinly sliced. Be careful not to overcrowd the pot, as this will steam the steak instead of browning it. If necessary, cook the steak in batches. Once cooked, remove the steak and vegetable mixture from the pot and set aside. This will prevent the steak from becoming tough while the soup simmers.

Making the Soup Base:

1. Deglaze the Pot: Pour the beef broth into the same pot you used to cook the steak and vegetables. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These browned bits are packed with flavor and will add depth to the soup.
2. Add the Tomatoes and Seasonings: Add the can of diced tomatoes (undrained), Worcestershire sauce, dried thyme, and red pepper flakes (if using) to the beef broth. Stir to combine.
3. Simmer the Soup: Bring the soup to a simmer over medium heat. Reduce the heat to low, cover the pot, and let the soup simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
4. Return the Steak and Vegetables: After the soup has simmered, return the cooked steak and vegetable mixture to the pot. Stir to combine and heat through.

Preparing the Cheese Sauce:

1. Make the Roux: In a separate saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the all-purpose flour. Cook, whisking constantly, for 1-2 minutes, or until the mixture forms a smooth paste (a roux). This will help thicken the cheese sauce. Be careful not to burn the roux, as this will give the cheese sauce a bitter taste.
2. Add the Milk: Gradually whisk in the milk, a little at a time, making sure to whisk out any lumps. Continue whisking until the mixture is smooth and creamy.
3. Thicken the Sauce: Bring the milk mixture to a simmer over medium heat, stirring constantly. Continue to simmer, stirring occasionally, until the sauce has thickened slightly, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
4. Incorporate the Cheese: Reduce the heat to low and add the softened cream cheese, shredded provolone cheese, and shredded mozzarella cheese to the sauce. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
5. Season the Cheese Sauce: Stir in the garlic powder, salt, and freshly ground black pepper to taste. Adjust the seasonings as needed.

Combining the Soup and Cheese Sauce:

1. Pour the Cheese Sauce into the Soup: Slowly pour the cheese sauce into the pot with the soup base, stirring constantly to combine. Make sure the cheese sauce is evenly distributed throughout the soup.
2. Heat Through: Heat the soup through, stirring occasionally, until it is heated through. Be careful not to boil the soup, as this can cause the cheese sauce to separate.
3. Taste and Adjust Seasonings: Taste the soup and adjust the seasonings as needed. You may need to add more salt, pepper, or garlic powder to suit your taste.

Serving the Philly Cheesesteak Soup:

1. Ladle into Bowls: Ladle the Philly Cheesesteak Soup into bowls.
2. Add Toppings (Optional): Top with your favorite toppings, such as crusty bread, chopped fresh parsley, extra shredded provolone or mozzarella cheese, or pickled jalapenos.
3. Serve Immediately: Serve the soup immediately and enjoy! The crusty bread is perfect for dipping into the cheesy, flavorful broth.

Conclusion:

This Philly Cheesesteak Soup isn’t just another soup recipe; it’s a flavor explosion that captures the essence of the iconic sandwich in a warm, comforting bowl. Seriously, if you’re craving that classic Philly taste but want something a little different, a little easier, and perfect for a chilly evening, this is it. I’ve made this countless times, and it’s always a hit, even with the pickiest eaters!

Why is this a must-try? Because it delivers all the cheesy, meaty goodness you expect from a Philly cheesesteak without the fuss of grilling or assembling sandwiches. It’s a one-pot wonder that’s packed with flavor and incredibly satisfying. Plus, it’s surprisingly versatile! You can easily adjust the ingredients to suit your preferences and dietary needs.

Think of it: tender chunks of steak, perfectly softened onions and peppers, all swimming in a rich, creamy, and cheesy broth. It’s like a warm hug in a bowl! And the best part? It’s ready in under an hour, making it perfect for busy weeknights. Forget takeout; this is way better and healthier!

Serving Suggestions and Variations:

* Toppings Galore: Don’t be shy with the toppings! A sprinkle of extra shredded provolone or mozzarella is always a good idea. You could also add a dollop of sour cream or a swirl of hot sauce for a little kick. Crispy fried onions add a fantastic crunch and extra flavor dimension.
* Bread on the Side: While the soup is hearty enough on its own, serving it with crusty bread or toasted baguette slices is a must. Perfect for dipping and soaking up all that delicious broth!
* Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup while it’s simmering. You could even use pepper jack cheese instead of provolone for an extra spicy twist.
* Make it Vegetarian: For a vegetarian version, substitute the steak with hearty mushrooms, like portobellos or creminis. Sauté them with the onions and peppers until they’re tender and browned. You can also use vegetable broth instead of beef broth.
* Low-Carb Option: To make this soup low-carb, simply omit the flour when thickening the broth. The cheese and cream will still create a wonderfully rich and creamy texture.

I truly believe this Philly Cheesesteak Soup will become a new family favorite. It’s a crowd-pleaser that’s perfect for any occasion, from casual weeknight dinners to cozy weekend gatherings. It’s also a great way to use up leftover steak or vegetables.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a culinary masterpiece! I’m confident you’ll love this recipe as much as I do.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what toppings you added, and how much everyone loved it! I can’t wait to hear your feedback and see your creations. Happy cooking!

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July 5, 2025 by Melissa