I’ve never actually been to Philadelphia, but a Philly cheesesteak has always been one of those sandwiches I order without hesitation whenever it’s on a menu. This soup came from wanting that same combination of tender steak, sautéed peppers and onions, and melty provolone on a night when I didn’t feel like dealing with bread or a hot griddle. What started as an experiment turned into one of my favorite cold-weather soups, capturing all that classic cheesesteak flavor in a warm, spoonable bowl.
This Creamy Philly Cheesesteak Soup has tender strips of steak, sautéed peppers and onions, and a rich provolone cheese sauce, all coming together in one pot. It’s become one of my regular cold-weather soups, right alongside other savory, comforting options like my Chicken Taco Soup, my Crockpot Mexican Street Corn Soup, and my Creamy Chicken Noodle Soup — between all of them, I’ve got a soup on hand for just about every craving.
Why This Recipe Works
Searing the steak in a hot pan first, rather than simmering it raw in the broth, builds a deeply savory foundation for the whole soup — the same principle behind browning any protein before it goes into a soup or stew for extra flavor. Sautéing the peppers and onions until they’re soft and slightly caramelized brings out their natural sweetness, mirroring the classic cheesesteak topping combination.
Using provolone cheese, rather than a more generic cheddar or Monterey Jack, is what gives this soup its authentic cheesesteak flavor — it’s the same cheese used in a classic sandwich, and stirring it in gradually off higher heat keeps the broth smooth instead of stringy or separated.
Ingredients You’ll Need
- 1 ½ lbs thinly sliced ribeye or sirloin steak
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded or torn into small pieces
- 2 tablespoons chopped fresh parsley, for garnish
Step-by-Step Instructions
1. Sear the Steak
Season the steak with salt and pepper. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat, then sear the steak in batches for 2–3 minutes, until browned but not fully cooked through. Remove and set aside.
2. Sauté the Vegetables
Add the remaining tablespoon of olive oil to the same pot. Add the bell pepper, onion, and mushrooms, cooking for 6–8 minutes, until softened and lightly caramelized. Stir in the garlic and cook for another 30 seconds, until fragrant.
3. Build the Base
Push the vegetables to the side and melt the butter in the center of the pot. Sprinkle the flour over the butter and stir constantly for about 1 minute. Slowly whisk in the beef broth, stirring to combine with the vegetables and prevent lumps.
4. Simmer and Add Cream
Bring to a gentle simmer and cook for 5–7 minutes, until slightly thickened. Reduce the heat to low and stir in the heavy cream.
5. Add the Steak and Cheese
Return the seared steak to the pot, along with any accumulated juices. Gradually stir in the provolone cheese until melted and smooth. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Tips From My Kitchen
- Slice the steak thinly against the grain for the most tender texture.
- Add the cheese gradually off higher heat to keep the soup smooth instead of stringy.
- Don’t fully cook the steak during searing — it will finish cooking when added back to the soup, so keeping it slightly underdone at first prevents it from becoming tough.
- Serve with crusty bread or garlic bread for an extra cheesesteak-inspired touch.
Nutrition Information
Estimated values per serving, based on 6 servings:
- Calories: approximately 460–500
- Protein: 32–35g
- Carbohydrates: 10–12g
- Fat: 32–35g
- Sugar: 4–5g
For a lighter version, use a leaner cut of steak and half-and-half in place of heavy cream — the soup will still be rich and satisfying, just with less overall fat.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the soup as needed, since it thickens as it sits. This soup doesn’t freeze particularly well since cream-based broths and cheese can separate when thawed, so it’s best enjoyed fresh or within a few days.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, flank steak or skirt steak both work well as substitutes for ribeye or sirloin, just make sure to slice thinly against the grain for tenderness.
Can I use a different cheese instead of provolone?
Provolone gives the most authentic cheesesteak flavor, but white American cheese or mozzarella can work as substitutes if that’s what you have on hand.
Can I make this without mushrooms?
Yes, if mushrooms aren’t your thing, you can leave them out and add a bit more bell pepper and onion in their place.
What can I serve with this soup?
Crusty bread, garlic bread, or even hoagie rolls on the side all pair nicely, giving you something to dip that echoes the classic cheesesteak sandwich experience.
Final Thoughts
This Creamy Philly Cheesesteak Soup has become my favorite way to enjoy all the flavors of a classic cheesesteak without needing bread or a hot griddle. It’s rich, savory, and cheesy in all the right ways. I hope it becomes a favorite in your soup rotation too.
