Philly Cheesesteak in soup form? Oh yes, friend—it’s happening. Imagine the gooey, cheesy, beefy glory of that famous sandwich but tucked into a steaming bowl of comfort. That’s exactly what this Philly Steak Soup delivers.
If you’re hunting for Restaurant Soup Recipes that feel gourmet but are totally doable at home, this is your golden ticket. It’s hearty, rich, and just the right amount of indulgent—basically the definition of Fall Comfort Food Recipes.
And let’s be real: on a chilly evening, what’s better than a new Soup Idea that’s equal parts nostalgic, cozy, and drool-worthy?
The Story Behind Philly Cheesesteak Soup
Every great recipe has a story, and this one traces back to the streets of Philadelphia in the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, got creative one day and grilled up some beef on an Italian roll. A cabbie saw it, suggested cheese, and—bam!—the iconic cheesesteak was born.
While my Philly Cheese Steak Soup doesn’t carry quite the same street-cart legacy, it does honor that original flavor combo in a brand-new way. Think of it as one of those Different Soups Recipes you never knew you needed until now.
What Makes This Recipe So Irresistible?
- Cheesy, creamy broth that coats every spoonful like velvet.
- Tender beef sliced thin for that classic cheesesteak vibe.
- Caramelized peppers and onions adding a subtle sweetness.
- Easy prep that doesn’t chain you to the stove for hours.
- Bread optional—dip with crusty rolls or keep it light without.
Honestly, this Cheesesteak Soup Recipe is the kind of dish you make once and then start craving every time fall rolls around. It’s earned a top spot on my list of Unique Soups for sure.
Ingredients You’ll Need
Here’s your shopping list (and why each ingredient matters):
For the Soup Base
- Olive oil – the flavor foundation.
- Onion + bell peppers – the essential cheesesteak duo.
- Sirloin steak – thinly sliced for tender bites.
- Beef broth – rich and hearty, the backbone of the soup.
- Diced tomatoes – adds acidity and balance.
- Worcestershire + thyme – umami and depth.
- Red pepper flakes – optional, but great if you want a kick.
For the Cheese Sauce
- Butter + flour – for that magical roux.
- Milk – smooth and creamy.
- Cream cheese – adds richness and tang.
- Provolone + mozzarella – the classic cheesesteak cheese blend.
- Garlic powder + onion powder – extra flavor boosters.
For Serving
- Crusty rolls (for dunking—highly recommended).
- Fresh parsley (because we eat with our eyes too).
How to Make It (Simple Steps!)
- Sauté the veggies – caramelize those onions and peppers until they’re soft and sweet.
- Brown the steak – thin slices mean quick, tasty searing.
- Simmer the base – add broth, tomatoes, and seasoning. Let it bubble away to build flavor.
- Whip up the cheese sauce – butter + flour roux, then milk, cream cheese, and shredded provolone/mozzarella. Smooth, cheesy perfection.
- Combine it all – pour that sauce into your soup base and stir until creamy.
- Serve hot – ladle into bowls, top with extra cheese if you’re living dangerously, and don’t forget the crusty bread.
Pro Tips for the Best Philly Cheesesteak Soup
- Slice steak thinly against the grain for tenderness.
- Don’t rush the veggie sauté—that caramelization = flavor gold.
- Use low-sodium broth so you control the salt level.
- Experiment with cheese—try cheddar or pepper jack for a fun twist.
- Make ahead—this soup gets even better the next day.
Variations to Try
Want to switch things up? Here are some fun takes:
- Spicy Philly Cheesesteak Soup – toss in jalapeños or hot sauce.
- Mushroom version – sauté mushrooms with your onions and peppers.
- Chicken twist – swap steak for shredded chicken.
- Slow cooker hack – brown beef + sauté veggies first, then let it simmer low and slow all day before stirring in the cheese sauce.
Best Way to Serve
IMO, soup and bread are a love story that never gets old. Serve this with:
- Crusty Italian rolls (extra points if you toast them with butter).
- Garlic breadsticks.
- A light side salad (if you want balance, but let’s be honest—you came here for the soup).
This recipe is the ultimate candidate for Cozy Fall Dinner Recipes—whether it’s a weeknight dinner, game-day meal, or that “I just want comfort in a bowl” moment.
Storage + Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not ideal (cheese sauces don’t always reheat gracefully).
- Reheat gently: Warm on the stove over low heat, stirring often. Add a splash of broth or milk if it thickens too much.
FAQs About Philly Cheesesteak Soup
1. Can I use ground beef instead of sliced steak?
Yes! While steak gives the most authentic flavor, ground beef works in a pinch and makes prep faster.
2. Can I skip the cheese sauce step?
You could, but then you’d just have beef-and-veggie soup. The cheese sauce is the magic that transforms this into a true Philly Steak Soup experience.
3. What’s the best cheese for Philly Cheesesteak Soup?
Provolone is classic, mozzarella adds stretch, but feel free to mix in cheddar, pepper jack, or even American if you’re feeling nostalgic.
Final Thoughts
This isn’t just soup—it’s a hug in a bowl. A Philly Cheese Steak Soup that captures everything you love about the sandwich, without the mess, and doubles as one of those Cozy Fall Dinner Recipes you’ll put on repeat.
It’s hearty enough for game day, cozy enough for rainy nights, and impressive enough to sneak onto your list of go-to Restaurant Soup Recipes. Honestly, if you’re looking for Different Soups Recipes that wow the family, this one is a keeper.
So grab your pot, your favorite cheese, and maybe an extra roll or two—you’re about to meet your new favorite Cheesesteak Soup Recipe. Print
Creamy Philly Cheesesteak Soup Recipe | Cozy Fall Comfort Food Recipes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings
- Category: Dinner
Description
Warm, cheesy, and packed with tender steak and sautéed veggies, this Philly Cheesesteak Soup is the ultimate cozy comfort meal. Perfect for chilly evenings, serve it with crusty bread or rolls to soak up all that cheesy goodness.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 pound sirloin steak, thinly sliced against the grain
- 8 cups beef broth
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 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
- 1/4 teaspoon onion powder
- Salt and black pepper, to taste
To Serve
- Crusty rolls or bread
- Extra shredded provolone or mozzarella
- Chopped fresh parsley
Instructions
- Cook the Veggies
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and bell peppers. Cook for about 8–10 minutes, stirring occasionally, until the vegetables soften and start to caramelize. This step builds the flavor base, so don’t rush it.
- Brown the Steak
- Add the thinly sliced steak to the pot. Turn the heat to medium-high and cook, stirring frequently, until the meat is nicely browned. Avoid overcrowding the pot; cook in batches if necessary to get a proper sear.
- Simmer the Soup Base
- Pour in the beef broth and diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pot—they’re packed with flavor! Stir in Worcestershire sauce, thyme, and red pepper flakes if you like a little heat. Season with salt and pepper. Bring the mixture to a gentle simmer, cover, and let it cook on low for 30–60 minutes to meld the flavors.
- Make the Cheese Sauce
- While the soup simmers, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk continuously for 1–2 minutes to form a smooth roux.
- Slowly pour in the milk, about 1/2 cup at a time, whisking constantly until the mixture thickens. Lower the heat, then add cream cheese, stirring until completely melted and smooth. Gradually fold in the provolone and mozzarella until the sauce is creamy and lump-free. Season with garlic powder, onion powder, salt, and pepper to taste.
- Combine and Heat Through
- Carefully stir the cheese sauce into the soup base. Heat the soup gently, stirring occasionally, but don’t let it boil. If it seems too thick, add a bit more beef broth. If it’s too thin, let it simmer uncovered for a few minutes to reduce.
- Serve and Garnish
- Ladle the soup into bowls. Top with extra shredded cheese and a sprinkle of fresh parsley. Serve hot with crusty rolls or bread for dipping.
Notes
Tips & Tricks
- Choose good steak: Sirloin, ribeye, or flank all work. Slice thinly against the grain for the most tender bites.
- Sauté the veggies: Don’t skip this—it’s essential for rich, deep flavor.
- Use low-sodium broth: This helps control the saltiness of the soup.
- Customize your cheese: Mix provolone, mozzarella, or even cheddar for your ideal cheesy flavor.
- Add spice: Red pepper flakes or a dash of hot sauce bring a nice kick.
- Extra flavor: Toss in sliced mushrooms while sautéing for a more authentic Philly taste.
- Leftovers: This soup tastes even better the next day as flavors continue to meld.
Optional Variations
- Spicy Philly Cheesesteak Soup – Include a diced jalapeño or a few dashes of hot sauce.
- Chicken version – Swap steak for shredded cooked chicken.
- Slow Cooker Method – Brown the steak and sauté the veggies, then transfer to a slow cooker. Add broth, tomatoes, and seasonings, cooking on low 6–8 hours. Stir in the cheese sauce at the end.
