🎉 Introduction
If you love the iconic flavors of a classic Philly cheesesteak — tender steak, bell peppers, caramelized onions, melty cheese, and warm crusty rolls — this Philly Cheesesteak Soup will become one of your new favorite comfort meals. It transforms the beloved sandwich into a creamy, hearty, soul-warming soup that’s perfect for chilly nights, game day gatherings, or whenever you’re craving something rich, cozy, and deeply satisfying.
This soup blends thinly sliced sirloin steak, buttery sautéed onions, garlicky peppers, and a velvety broth infused with cream cheese, provolone, and mozzarella. The result is a luscious, cheesy, steak-filled bowl that tastes like the heart of a true cheesesteak — but with the comfort of a warm, creamy soup.
Every spoonful carries the irresistible combination of savory beef, creamy cheese, and the sweetness of sautéed peppers and onions. Paired with crusty rolls for dipping, this soup brings the full cheesesteak experience straight to your kitchen — oozy, cozy, meaty, and absolutely delicious.
🧰 Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups & spoons
- Whisk
- Ladle
🛒 Ingredients
Meat
- 1 lb sirloin steak, thinly sliced
Vegetables & Aromatics
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 (14.5 oz) can tomatoes
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dried thyme
- Fresh parsley for garnish
Broth & Liquids
- 8 cups beef broth
- 3 cups milk
Condiments
- 1 tsp Worcestershire sauce
Thickening
- 4 tbsp all-purpose flour
Oils & Fats
- 2 tbsp olive oil
- 4 tbsp butter
Cheese
- 8 oz cream cheese
- 4 oz mozzarella cheese
- 8 oz provolone cheese
- Extra provolone or mozzarella for topping
Bread
- Crusty rolls for serving
Seasonings
- Salt and freshly ground black pepper
- ¼ tsp red pepper flakes
👩🍳 Directions
Step 1 — Sear the steak
Heat olive oil in a large pot over medium-high heat.
Add thinly sliced sirloin.
Season lightly with salt and pepper.
Cook 3–4 minutes until browned.
Remove steak and set aside.
Step 2 — Sauté the vegetables
Add butter to the same pot.
Stir in onions and bell peppers.
Cook 7–8 minutes until soft and golden.
Add garlic powder, onion powder, dried thyme, and red pepper flakes.
Stir for 1 minute.
Step 3 — Add tomatoes
Pour in the canned tomatoes and cook 2 minutes, allowing flavors to blend.
Step 4 — Make the roux
Sprinkle flour over the vegetables.
Whisk well to coat evenly.
Cook 2 minutes to remove raw flour taste.
Step 5 — Add broth
Slowly pour in beef broth while whisking.
Bring to a simmer until slightly thickened.
Step 6 — Add milk and steak
Pour in milk.
Return seared steak to the pot.
Stir in Worcestershire sauce.
Simmer 10 minutes on low heat.
Step 7 — Add cheeses
Cut cream cheese into cubes and melt it slowly into the soup.
Add mozzarella and provolone a handful at a time, stirring until creamy and smooth.
Step 8 — Adjust and finish
Taste and add salt, pepper, or extra cheese as desired.
Step 9 — Serve
Ladle soup into bowls.
Garnish with fresh parsley.
Serve with warm crusty rolls for dipping.
🍽️ Servings & Timing
- Servings: 6–8
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
🧊 Storage & Reheating
Refrigerator
- Store for 3–4 days.
- Soup thickens as it chills — add milk or broth when reheating.
Freezer
- Freeze before adding cheese and milk for best texture.
Reheating
- Warm slowly over low heat.
- Stir often to keep the soup smooth.
🥄 Variations
1. Extra Cheesy Cheesesteak Soup
Add 1 more cup shredded mozzarella or provolone.
2. Creamy Mushroom Version
Add sliced mushrooms to the vegetables.
3. Spicy Cheesesteak
Add jalapeños or more red pepper flakes.
4. Low-Carb Cheesesteak Soup
Skip flour and reduce tomatoes.
5. High-Protein Version
Add more sirloin or stir in cooked chicken pieces.
6. Philly-Style Topping
Torch or broil cheese on top for a bubbly crust.
7. Vegetable-Loaded
Add zucchini, spinach, or kale.
8. Dairy-Free
Use coconut cream + dairy-free cheese (texture changes).
9. Brothier Version
Add 1–2 extra cups of broth.
10. Crockpot Version
Sear steak, then slow cook everything (except cheese) 6 hours on LOW.
❓ 10 FAQs
1. What cut of beef works best?
Sirloin is perfect — tender, flavorful, and cooks quickly.
2. Can I use ground beef?
Yes — it changes the texture but still tastes delicious.
3. Does this soup taste like a cheesesteak?
Absolutely — peppers, onions, steak, and cheese create the classic flavor.
4. Will the cheese make it grainy?
Not if melted slowly over low heat.
5. Can I blend it?
Blend partially for a thicker texture — keep steak pieces whole.
6. Can I use half-and-half instead of milk?
Yes — it makes the soup richer.
7. What bread works best for dipping?
Crusty rolls or toasted baguette slices.
8. Can I skip flour?
Yes — soup will be thinner but still delicious.
9. Can I meal-prep this soup?
Yes — add cheese fresh when reheating for best texture.
10. Is this soup spicy?
Only mildly from red pepper flakes — adjust to your liking.
🏁 Conclusion
This Philly Cheesesteak Soup transforms the iconic sandwich into a creamy, hearty, and satisfying bowl of comfort food. Loaded with tender sirloin steak, sautéed peppers and onions, buttery broth, and melty cheeses, it delivers everything you love about a classic cheesesteak — but in warm, cozy, spoonable form.
It’s the perfect recipe for family dinners, football nights, winter comfort meals, or anytime you want something decadent and soul-warming. Paired with crusty rolls, every bite wraps you in the comforting flavors of steak, cheese, and rich broth.
Philly Cheesesteak Soup – Cozy Comfort in a Bowl
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium-high heat.
- Add thinly sliced sirloin.
- Season lightly with salt and pepper.
- Cook 3–4 minutes until browned.
- Remove steak and set aside.
- Add butter to the same pot.
- Stir in onions and bell peppers.
- Cook 7–8 minutes until soft and golden.
- Add garlic powder, onion powder, dried thyme, and red pepper flakes.
- Stir for 1 minute.
- Pour in the canned tomatoes and cook 2 minutes, allowing flavors to blend.
- Sprinkle flour over the vegetables.
- Whisk well to coat evenly.
- Cook 2 minutes to remove raw flour taste.
- Slowly pour in beef broth while whisking.
- Bring to a simmer until slightly thickened.
- Pour in milk.
- Return seared steak to the pot.
- Stir in Worcestershire sauce.
- Simmer 10 minutes on low heat.
- Cut cream cheese into cubes and melt it slowly into the soup.
- Add mozzarella and provolone a handful at a time, stirring until creamy and smooth.
- Taste and add salt, pepper, or extra cheese as desired.
- Ladle soup into bowls.
- Garnish with fresh parsley.
- Serve with warm crusty rolls for dipping.
Notes
Refrigerator Store for 3–4 days. Soup thickens as it chills — add milk or broth when reheating. Freezer Freeze before adding cheese and milk for best texture. Reheating Warm slowly over low heat. Stir often to keep the soup smooth. 🥄 Variations
1. Extra Cheesy Cheesesteak Soup Add 1 more cup shredded mozzarella or provolone. 2. Creamy Mushroom Version Add sliced mushrooms to the vegetables. 3. Spicy Cheesesteak Add jalapeños or more red pepper flakes. 4. Low-Carb Cheesesteak Soup Skip flour and reduce tomatoes. 5. High-Protein Version Add more sirloin or stir in cooked chicken pieces. 6. Philly-Style Topping Torch or broil cheese on top for a bubbly crust. 7. Vegetable-Loaded Add zucchini, spinach, or kale. 8. Dairy-Free Use coconut cream + dairy-free cheese (texture changes). 9. Brothier Version Add 1–2 extra cups of broth. 10. Crockpot Version Sear steak, then slow cook everything (except cheese) 6 hours on LOW. ❓ 10 FAQs
1. What cut of beef works best? Sirloin is perfect — tender, flavorful, and cooks quickly. 2. Can I use ground beef? Yes — it changes the texture but still tastes delicious. 3. Does this soup taste like a cheesesteak? Absolutely — peppers, onions, steak, and cheese create the classic flavor. 4. Will the cheese make it grainy? Not if melted slowly over low heat. 5. Can I blend it? Blend partially for a thicker texture — keep steak pieces whole. 6. Can I use half-and-half instead of milk? Yes — it makes the soup richer. 7. What bread works best for dipping? Crusty rolls or toasted baguette slices. 8. Can I skip flour? Yes — soup will be thinner but still delicious. 9. Can I meal-prep this soup? Yes — add cheese fresh when reheating for best texture. 10. Is this soup spicy? Only mildly from red pepper flakes — adjust to your liking. 🏁 Conclusion This Philly Cheesesteak Soup transforms the iconic sandwich into a creamy, hearty, and satisfying bowl of comfort food. Loaded with tender sirloin steak, sautéed peppers and onions, buttery broth, and melty cheeses, it delivers everything you love about a classic cheesesteak — but in warm, cozy, spoonable form. It’s the perfect recipe for family dinners, football nights, winter comfort meals, or anytime you want something decadent and soul-warming. Paired with crusty rolls, every bite wraps you in the comforting flavors of steak, cheese, and rich broth.
