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
Scale
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.