Ingredients
Equipment
Method
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.
Notes
🧊 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.
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.