Name: Philly Cheese Steak Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup diced yellow onion; 1 cup diced green bell peppers; 6 oz sliced white mushrooms; 1 tablespoon minced garlic; Fresh chopped parsley (for garnish); 8 oz deli roast beef slices, chopped into small pieces; 1 1/2 cups shredded provolone cheese (divided); 3 cups half and half; 1/4 cup butter; 4 cups beef broth; 1/4 cup water; 1/4 cup all-purpose flour; 3 tablespoons cornstarch; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1 teaspoon pepper

Jump to Recipe

If you’ve ever dreamed of combining the bold, savory flavors of a classic Philly cheesesteak into a cozy, comforting bowl, then this Philly Cheese Steak Soup is your new best friend. It’s a rich, creamy celebration of tender roast beef, sautéed peppers and onions, and melting provolone cheese, all swimming in a velvety broth that feels like a warm hug on a chilly day. Every spoonful delivers that iconic Philly cheesesteak flavor in a format that’s easier to enjoy, share, and savor whenever the craving strikes.

Philly Cheese Steak Soup Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but brilliant in how they each elevate the soup’s flavor and texture. From fresh veggies that add a bit of crunch and color to the silky provolone that melts into the broth, every component plays a crucial role in bringing this comforting dish to life.

Fresh chopped parsley: Adds a fresh, herbal brightness that balances the soup’s richness.
Shredded provolone cheese: This cheese melts beautifully, lending creamy texture and authentic Philly cheesesteak flavor.
1/4 cup butter: Provides a luscious base for sautéing and adds depth to the soup.
1 cup diced yellow onion: Offers sweetness and a savory foundation when cooked down.
1 cup diced green bell peppers: Brings a vibrant crunch and classic Philly cheesesteak taste.
6 oz sliced white mushrooms: Adds earthiness and umami to balance the richness.
8 oz deli roast beef slices, chopped: The star protein, tender and flavorful in every bite.
1 tablespoon minced garlic: Infuses the soup with a warm, aromatic kick.
1/4 cup all purpose flour: Helps thicken the soup, giving it that perfect, creamy consistency.
4 cups beef broth: The savory liquid base that ties all the flavors together.
3 cups half and half: Adds luscious creaminess without being too heavy.
1 tablespoon Worcestershire sauce: Adds depth and a subtle tang that enhances the beef flavor.
1 teaspoon salt: Essential for seasoning and bringing out all the flavors.
1 teaspoon pepper: Adds just the right amount of heat and spice.
1/4 cup water: Used to create a cornstarch slurry for thickening without lumps.
3 tablespoons cornstarch: Ensures a perfectly smooth, thickened soup.
1 1/2 cups shredded provolone cheese: Extra melted cheese for an indulgent finish.

How to Make Philly Cheese Steak Soup

Step 1: Sauté the Veggies and Mushrooms

Start by dropping butter into a large pot over medium heat. Once melted, add diced onions, green bell peppers, and white mushrooms. Stir everything together and cook until the onions turn translucent, releasing their sweet flavor. This step is key for layering your soup with those classic Philly cheesesteak vegetable notes.

Step 2: Add the Roast Beef and Garlic

Next, toss in the chopped roast beef and give it a good stir to combine with the veggies. Then add minced garlic and cook for 2 to 3 minutes until you catch that wonderful savory aroma, which signals that the flavors are really starting to meld.

Step 3: Incorporate the Flour and Broth

Sprinkle the flour over the mixture and stir thoroughly, letting it cook for about 3 minutes. This browns out the flour slightly and preps it to thicken the soup. Slowly pour in the beef broth while stirring continuously to keep the texture silky and smooth—no lumps allowed here!

Step 4: Add Cream and Seasonings

Pour in the half and half and mix well. Add Worcestershire sauce, salt, and pepper, then bring the soup to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes. This simmering lets all the flavors deepen and marry beautifully.

Step 5: Thicken the Soup

In a small bowl, stir water with cornstarch until fully dissolved. Bring the soup back to a boil and slowly add the cornstarch slurry while stirring. Keep boiling and stirring for 3 more minutes, allowing the soup to thicken to that luscious, spoon-coating consistency.

Step 6: Melt in the Cheese

Remove the pot from heat and add the shredded provolone cheese, stirring until it melts perfectly into the soup. This final cheesy touch transforms it into the ultimate Philly Cheese Steak Soup you’ll want to dive into immediately.

How to Serve Philly Cheese Steak Soup

Garnishes

To really make your soup shine, sprinkle with fresh chopped parsley and a little extra shredded provolone on top. The parsley provides a fresh pop of color and brightness, while the additional cheese adds gooey indulgence just where you want it.

Side Dishes

This hearty soup pairs wonderfully with a crusty baguette or buttery garlic bread to soak up every last flavorful drop. A simple green salad on the side can also bring balance to the meal, cutting through the creaminess with crisp freshness.

Creative Ways to Present

Serve the Philly Cheese Steak Soup in rustic bread bowls to amp up the comfort factor. You could also top each bowl with a sprinkle of crispy fried onions or handfuls of caramelized peppers for an extra layer of texture and flavor that feels special and unique.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making for easy, flavorful meals on busy days when you want comfort food without the effort.

Freezing

Philly Cheese Steak Soup freezes beautifully. Portion it out into freezer-safe containers and freeze for up to 3 months. Keep in mind that the creaminess may slightly separate after thawing, but a good stir or gentle reheating will bring it back to its luscious self.

Reheating

Reheat the soup gently on the stovetop over low heat, stirring often to prevent sticking and to reincorporate any separated ingredients. If it has thickened too much, a splash of cream or broth can restore its perfect consistency.

FAQs

Can I use a different type of cheese for Philly Cheese Steak Soup?

Absolutely! While provolone is traditional and melts beautifully, you can experiment with mozzarella, American cheese, or even a mild cheddar for a different but still delicious twist.

Is this soup spicy?

This soup is mild and focuses on savory, cheesy, and beefy flavors, but you can always add a pinch of crushed red pepper flakes or hot sauce if you prefer a hint of heat.

Can I make this soup vegetarian?

To make a vegetarian version, swap the roast beef with hearty mushrooms or plant-based meat alternatives and use vegetable broth instead of beef broth. The flavors will change, but it will still be delicious and comforting.

What’s the best way to chop the deli roast beef?

Chop the roast beef into small, bite-sized pieces so that it distributes evenly throughout the soup and makes every spoonful packed with tender meat.

Can I prepare any parts of this soup ahead of time?

Yes! You can chop your vegetables and slice the beef a day ahead. Even the sautéed veggies can be pre-cooked and stored separately, then combined with the broth and other ingredients when ready to finish the soup.

Final Thoughts

There’s just something wildly satisfying about enjoying all the flavors of a Philly cheesesteak in a bowl of warm, creamy soup. Whether you’re craving a cozy meal for a chilly evening or simply want a comforting dish that feels like a hug from the inside out, this Philly Cheese Steak Soup is a total winner. Give it a try—you might just find it becoming a new favorite in your recipe rotation!

Philly Cheese Steak Soup Recipe

★★★★★

4.8 from 26 reviews

Author: Harper
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

This Philly Cheese Steak Soup is a hearty, creamy, and savory dish that captures the essence of the classic Philly Cheesesteak sandwich in a comforting bowl of soup. Loaded with tender roast beef, sautéed onions, bell peppers, and mushrooms, all simmered in a rich, cheesy broth thickened with cornstarch and finished with shredded provolone cheese and fresh parsley garnish. Perfect for a satisfying lunch or dinner.

Instructions

Melt Butter: Drop the butter into a large pot or Dutch oven over medium heat until fully melted.
Sauté Vegetables: Add the diced onions, green bell peppers, and mushrooms to the melted butter. Stir well and cook until the onions become translucent, releasing their aromatic flavors.
Add Roast Beef: Stir in the chopped deli roast beef slices to the pot, mixing thoroughly with the vegetables.
Add Garlic: Incorporate the minced garlic, stir well, and cook for an additional 2 to 3 minutes until the garlic becomes fragrant, enhancing the soup’s aroma.
Make Roux: Sprinkle the all-purpose flour over the mixture and stir continuously for about 3 minutes, allowing the flour to cook and form a roux that will thicken the soup.
Add Broth: Slowly pour in the beef broth while stirring constantly to avoid lumps and ensure a smooth base.
Add Half and Half: Pour in the half and half and stir gently to combine, creating a creamy texture.
Season Soup: Add Worcestershire sauce, salt, and pepper; stir to evenly distribute the seasonings throughout the soup.
Simmer: Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 10 minutes, stirring occasionally to meld the flavors.
Prepare Cornstarch Slurry: In a small bowl, mix the water and cornstarch until fully dissolved to create a slurry that will thicken the soup further.
Thicken Soup: Return the soup to a boil and slowly pour in the cornstarch slurry while stirring continuously to avoid lumps.
Continue Boiling: Allow the soup to boil and stir for 3 minutes so it thickens to a hearty consistency.
Remove from Heat: Take the pot off the stove to prevent further cooking.
Add Cheese: Stir in the shredded provolone cheese until it melts completely, enriching the soup with cheesy goodness.
Garnish: Sprinkle fresh chopped parsley and additional shredded provolone cheese on top, if desired, for a fresh and cheesy finish.
Serve: Ladle the soup into bowls and enjoy this comforting Philly Cheese Steak Soup while hot.

Notes

You can substitute the half and half with heavy cream for an even richer soup.
Use freshly sliced roast beef from your deli for the best flavor and texture.
Adjust the salt and pepper to your taste preference—be careful as beef broth and Worcestershire sauce add saltiness.
If you want a thicker soup, increase the cornstarch to 4 tablespoons, mixing with water accordingly.
For a lower-fat version, use low-fat half and half and reduce the butter by half.
Leftovers store well in the fridge for up to 3 days and reheat gently over medium heat.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering and Sautéing
Cuisine: American