Philly Cheesesteak Soup
Philly Cheesesteak Soup is a cozy and tasty twist on the classic sandwich you love. Imagine tender strips of beef, sautéed peppers and onions, and plenty of melty cheese all…
Tip: save now, cook later.Philly Cheesesteak Soup is a cozy and tasty twist on the classic sandwich you love. Imagine tender strips of beef, sautéed peppers and onions, and plenty of melty cheese all swirling together in a warm, creamy soup. It’s like a bowl of all your favorite Philly cheesesteak flavors, but way easier to eat on chilly days.
I love making this soup when I want something comforting but different from the usual. The beef and veggies simmer until everything is soft and full of flavor, and the cheese melts in just the right way to make every spoonful feel special. I usually add a little extra pepper because I’m a fan of a gentle kick to balance out the creamy broth.
My favorite way to enjoy Philly Cheesesteak Soup is with some crusty bread on the side for dipping. It’s perfect for a casual dinner or when friends stop by for a quick bite. Every time I make it, people ask for seconds, and I don’t blame them—this soup feels like a warm, cheesy hug in a bowl!
Key Ingredients & Substitutions
Steak: Ribeye or top sirloin works best for tenderness and flavor. If unavailable, flank steak or even thinly sliced roast beef can be good substitutes. Just watch the cooking time to avoid toughness.
Bell Peppers and Onions: These are essential for that Philly cheesesteak flavor. Use a mix of green and red for sweetness and crunch. If you can’t find fresh peppers, frozen diced peppers will do in a pinch.
Cheese: Cream cheese adds creaminess, while cheddar gives that sharp melting quality. You can swap cheddar for Colby or Monterey Jack if you prefer a milder cheese.
Potatoes: They add body and heartiness. Yukon Gold or Russet potatoes both work well. If you want to lighten it up, you can skip them or swap for cooked cauliflower florets.
How Do You Get the Soup Thick and Creamy Without Clumps?
Thickening the soup properly makes all the difference. Here’s my go-to:
- After cooking the veggies, sprinkle flour over and stir well. Let it cook a minute or two to get rid of raw flour taste.
- When adding broth, pour slowly while stirring constantly to avoid lumps.
- Whisk in milk or cream gradually and stir until fully combined and smooth.
- Add cream cheese cubes a bit at a time, stirring gently until melted.
Taking it slow and stirring constantly helps create that rich, velvety texture without lumps or graininess.
Equipment You’ll Need
- Large soup pot – big enough to cook all the ingredients and let the soup simmer comfortably.
- Sharp chef’s knife – for slicing steak thinly and chopping vegetables neatly.
- Cutting board – sturdy and clean for easy prep of meat and veggies.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Whisk – helps blend flour and dairy smoothly into the soup without lumps.
- Measuring cups and spoons – to keep your seasoning and liquids just right.
Flavor Variations & Add-Ins
- Swap ribeye for thinly sliced chicken breast or turkey for a lighter protein option that still soaks up flavors well.
- Add sautéed mushrooms to introduce a rich, earthy note that pairs nicely with the beef and cheese.
- Use pepper jack cheese for a spicier kick if you like some heat in your soup.
- Include diced jalapeños or a dash of hot sauce to spice things up for a bolder flavor.
How to Make Philly Cheesesteak Soup
Ingredients You’ll Need:
- 1 lb ribeye steak or top sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, peeled and diced (about 2 medium potatoes)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 3/4 cup whole milk or heavy cream
- 8 oz cream cheese, softened and cubed
- 8 oz cheddar cheese, shredded
- Fresh parsley or chives, chopped for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This Philly Cheesesteak Soup takes about 10 minutes to prepare and 30 minutes to cook, so you’re looking at roughly 40 minutes total before it’s ready to enjoy. It’s quick to make and perfect for a cozy meal any day!
Step-by-Step Instructions:
1. Cook the Steak:
Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add your thinly sliced steak, season with salt and pepper, and cook until browned but still a bit pink inside—about 2 to 3 minutes. Take the steak out of the pot and set it aside for now.
2. Sauté the Veggies:
In the same pot, add the other tablespoon of olive oil. Toss in your diced onions and bell peppers, and cook until they soften nicely, about 5 to 6 minutes. Stir in the minced garlic and cook for 1 more minute until you can smell that lovely aroma.
3. Make the Soup Base:
Sprinkle the flour over the softened veggies and stir well to coat everything evenly. Let this cook for a minute or two to get rid of any raw flour taste. Then, while stirring constantly, slowly pour in the beef broth—this keeps your soup smooth without lumps.
4. Add Potatoes and Seasoning:
Throw in the diced potatoes along with the oregano, basil, crushed red pepper flakes (if you like a little heat), plus salt and pepper to your taste. Bring the soup to a boil, then turn down the heat and let it simmer until the potatoes become tender—about 15 minutes.
5. Make it Creamy and Cheesy:
Gently whisk in the milk or heavy cream. Add the softened cream cheese cubes and stir until everything melts into a smooth and creamy broth. Finally, stir in the shredded cheddar cheese until it melts fully into the soup.
6. Combine Steak and Final Simmer:
Put the cooked steak pieces back into the pot with their juices. Give everything a good stir and let the soup simmer for another 5 minutes to bring all the flavors together. Taste and adjust seasoning if needed.
7. Serve with a Garnish:
Ladle the hot soup into bowls. Sprinkle with fresh chopped parsley or chives on top for a pop of color and freshness. Serve alongside crusty bread for dipping into that cheesy, savory broth.
Can I Use Frozen Steak for This Soup?
Yes, but make sure to fully thaw the steak in the refrigerator overnight before slicing and cooking. This helps achieve the best texture and even cooking.
Can I Make Philly Cheesesteak Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it in an airtight container for up to 3 days. Reheat gently on the stovetop, stirring occasionally. You might need to add a splash of broth or milk to loosen the soup.
How Should I Store Leftovers?
Store leftovers in a sealed container in the fridge for 3 to 4 days. When reheating, warm on the stovetop over medium-low heat or microwave in short intervals, stirring to ensure even heating.
What Are Good Substitutions for Cheese?
If you want a different flavor, try swapping cheddar for Monterey Jack or provolone cheese. For a spicier kick, pepper jack works great. Just keep cheese quantities similar for the best creamy texture.
