Philly Cheese Steak Soup – A Comforting Twist on a Classic Favorite
If you love a classic Philly cheesesteak, you’ll fall hard for this Philly Cheese Steak Soup. It’s everything we love about the iconic sandwich—tender beef, caramelized onions, melty cheese, and savory peppers—turned into a warm, comforting bowl of soup that’s perfect for cozy nights.
This recipe brings bold, cheesy, and beefy flavor with every spoonful, and the creamy broth ties it all together like the perfect hug.
I like to serve it with toasted hoagie rolls or crusty bread on the side to soak up every last drop. And trust me—it’s even better the next day.
Why You’ll Love This Philly Cheese Steak Soup
🥩 Meaty and satisfying, just like the sandwich
🧀 Ultra cheesy and creamy, with that signature Philly flavor
🥣 One-pot comfort food, perfect for weeknights or game days
⏱️ Ready in under 40 minutes
🥖 Great with bread—hello, dip-worthy goodness
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 pound thinly sliced beef (like ribeye, sirloin, or shaved steak)
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- 1½ cups shredded provolone cheese or mozzarella
- Optional: cheese whiz or American cheese slices, for extra creaminess
- Chopped parsley or chives, for garnish
- Toasted hoagie rolls or crusty bread, for serving
How to Make Philly Cheese Steak Soup
🥩 Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef and sear until browned and just cooked through. Remove from the pot and set aside.
🧅 In the same pot, add onions and bell peppers. Cook for 5–7 minutes, until softened and caramelized. Add garlic and cook for another 30 seconds.
🍲 Stir in beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
🥛 Add the heavy cream and stir to combine. If you want a thicker soup, stir in the cornstarch slurry and simmer for 2–3 more minutes until it thickens slightly.
🧀 Stir in shredded provolone (or mozzarella) cheese until melted and smooth. Return the cooked beef to the pot and stir to heat through.
🍽️ Serve hot, topped with more cheese if desired. Add a sprinkle of fresh herbs and serve with toasted bread or hoagie rolls for the ultimate dip-worthy experience.
Optional Add-Ins and Variations
🌶️ Add sautéed mushrooms for a savory boost
🔥 Use hot peppers or a pinch of cayenne for some heat
🧀 Stir in a spoonful of cheese whiz for a true Philly-style finish
🥕 Add a few chopped carrots for a subtle sweetness
🌿 Mix in fresh thyme or oregano for herbier notes
Tips for the Best Philly Cheese Steak Soup
✔ Use thinly sliced beef—ask your butcher or look for shaved steak
✔ Sear the beef quickly to keep it tender
✔ Add cheese gradually and stir well to avoid clumps
✔ Serve with toasted rolls or garlic bread for the full cheesesteak experience
Storage and Reheating
📦 Refrigerate leftovers for up to 4 days
❄️ Freeze without cheese and cream, then add those after reheating
🔥 Reheat slowly on the stovetop, stirring often for creamy texture
Final Thoughts
This Philly Cheese Steak Soup is what comfort food dreams are made of. It’s got all the bold, savory flavor of a Philly cheesesteak in a warm, creamy bowl that you can serve any night of the week. Whether you’re feeding your family or impressing friends at game night, this soup is always a win. Grab a spoon—and maybe a toasted hoagie roll—and dig in!
