Philly Cheesesteak Soup: A Comforting Twist on a Classic Sandwich
If you love the savory, melty goodness of a Philly cheesesteak sandwich, then get ready to fall in love with your next favorite comfort food: Philly Cheesesteak Soup. It’s everything you adore — thin-sliced beef, sautéed onions and peppers, gooey cheese — transformed into a rich, creamy, soul-warming soup.
Perfect for cozy nights, game-day gatherings, or when you want all the flavor of a cheesesteak without the sandwich fuss, this soup is as satisfying as it is unexpected.
Why You’ll Love This Soup
🧀 All the flavor of a cheesesteak — no bread required
🥩 Packed with tender beef, melty cheese, and savory broth
🫑 Loaded with onions and peppers for an authentic twist
🥄 Comforting, creamy, and incredibly easy to make
What Is Philly Cheesesteak Soup?
Inspired by the iconic Philadelphia sandwich, this soup takes the essential ingredients — beef, onions, peppers, and cheese — and builds them into a creamy, brothy base. The result? A rich, slightly cheesy soup that tastes just like your favorite cheesesteak… only with a spoon.
You can serve it with crusty bread or even ladle it into a bread bowl if you’re feeling fancy.
Ingredients You’ll Need
Main Ingredients:
Thinly sliced steak (ribeye, sirloin, or deli roast beef)
Onion, thinly sliced
Green bell pepper, thinly sliced
Mushrooms (optional, but delicious)
Garlic, minced
Beef broth
Heavy cream or half-and-half
Cream cheese (for added richness)
Provolone or white American cheese, shredded
Olive oil or butter
Salt & pepper to taste
Optional for serving:
Crusty bread, croutons, or toasted hoagie rolls
Shredded cheese for topping
How to Make Philly Cheesesteak Soup
1. Sauté the Veggies
In a large soup pot, heat olive oil or butter over medium heat. Add onions and bell peppers (and mushrooms, if using) and cook until softened and slightly caramelized. Stir in the garlic and cook for 1 more minute.
2. Add the Beef
Add the thinly sliced beef to the pot and cook just until browned. If you’re using pre-cooked deli-style roast beef, warm it gently without overcooking.
3. Build the Broth
Pour in the beef broth and bring to a simmer. Add cream cheese and stir until melted and smooth.
4. Add Cream & Cheese
Lower the heat and stir in heavy cream. Add shredded provolone or American cheese and stir until melted into the soup. Season with salt and pepper to taste.
5. Serve Hot
Ladle into bowls and top with extra cheese, if desired. Serve with warm crusty bread or even garlic toast for dipping.
Variations to Try
Low-carb version: Skip the bread entirely and enjoy it as-is.
Bread bowl idea: Hollow out small round rolls and serve the soup inside.
Extra cheesy: Add a sprinkle of mozzarella or cheddar on top before broiling for a French onion-style finish.
