Philly Cheesesteak Soup
This Philly Cheesesteak Soup is my twist on the sandwich everyone knows and loves! It's the perfect balanced yet simple meal that makes weeknights easier without sacrificing a delicious, filling meal.
A hot, cheesy Philly cheesesteak is one of my favorite sandwiches, and I feel like this Philly steak soup really does it justice. From the peppers, onions, and mushrooms to the gooey provolone cheese in the broth, which is similar to potato broccoli cheese soup. The ingredients used in this soup recipe provide a rich and creamy bite that warms you up and fills you with plenty of nutrients.
If you're searching for more soup recipes where beef is the star, I highly recommend beef and barley soup and no-bean chili.
How I Turned a Beloved Sandwich into a Soup
The shaved steak in a Philly cheesesteak is cooked quickly, so it's left super tender, and that's how I make it in this soup. The velvety broth is flavorful and envelops each component of the soup to create a memorable, craveable bite that keeps you going back for more, even seconds!
Dip a homemade crusty roll into the extra broth, and you have a truly addictive combo.
Ingredients + Substitutions
- Shaved steak: Shaved ribeye or sirloin works best for this soup. If you are slicing it yourself, it must be very thin for it to cook properly and give the same texture as a Philly cheesesteak.
- Veggies: I use bell peppers, onions, and mushrooms, just like in a classic cheesesteak sandwich! Feel free to leave out the mushrooms if you don't like them.
- Beef broth: I prefer a low-sodium beef broth to control the salt level of this soup. Between the cheese and spices, it can get a little salty, and regular broth sends it just over the edge.
- Beef paste: Adding beef bouillon paste provides a more concentrated beef flavor. If you would rather leave it out, you can. A beef bouillon cube always works in a pinch!
- Provolone: A classic Philly cheesesteak features provolone cheese, and I love the sharp flavor of it in this soup. However, cheddar or even American would work as substitutes, if you prefer.
Check the recipe card below for the full ingredient list and quantities of each one.
Recipe Variations
- Chicken Philly: Use sliced chicken breast or ground chicken in place of the steak for a chicken Philly cheesesteak version.
- Gluten-free: Leave out the flour and use cream instead of milk to thicken the soup. For an even thicker consistency, make a cornstarch slurry if needed!
- Add spinach: If you're looking for an easy way to add more nutrients, stir in a handful of fresh spinach before serving the soup.
- Low-carb: The easiest way to turn this Philly cheesesteak soup recipe into a low-carb version is to skip the flour and add cream cheese to thicken it. Serve it with a side like a prosciutto sandwich on low-carb bread!
- Use ground beef: Make a slightly lighter Philly cheesesteak soup with ground beef instead of steak. Ensure that you drain the grease and choose lean beef!
How to Make Philly Cheesesteak Soup
Start this beef cheesesteak soup by chopping all your veggies and garlic while also measuring the other ingredients. Then, it will be ready as you need it.
Step 1: Season the steak. Sprinkle salt and pepper generously onto the shaved steak.
Step 2: Brown it. Then, heat the oil over medium-high heat in a large pot. Add the steak and cook it for only 5-6 minutes or until browned. Set the meat aside.
Step 3: Sauté the veggies and garlic. Add the peppers, onions, and mushrooms to the pot, and cook them for about 10 minutes. Add the garlic and saute for another minute or two.
Step 4: Add broth and simmer. Pour in the broth and add the bouillon paste. Bring the pot to a simmer and allow it to cook for about 10-12 minutes.
Step 5: Make the roux. While the soup simmers, combine flour and butter in a separate pot. Once it has thickened and the flour has cooked down, it will be a light brown color.
Step 6: Pour in milk. Whisk in the milk and let it thicken for about 4-5 minutes.
Step 7: Add the cheese. Remove the pot from the heat and stir in the cheese until it fully melts.
Step 8: Stir into the soup. Pour the cheesy roux mixture into the soup with the browned steak and stir well. Allow it to cook for 2-3 minutes or until it's nice and creamy. Ladle into bowls and enjoy! Top with sourdough croutons or try these cornbread croutons instead.
Lyn's Top Tips
- Keeping the steak tender: The steak must be super thin to prevent it from becoming tough and chewy as it cooks.
- Adjusting the consistency: If you find that the cheesesteak soup is too thin, allow it to simmer for a few extra minutes or make a slurry. For a thick soup, another splash of broth will help to thin it out a touch.
- Storing leftover soup: Put your leftover soup into an airtight container and keep it in the fridge for up to 3 days. You can also freeze it for up to 3 months. The dairy may separate a bit after freezing, but will still taste great.
- Reheating your soup: Creamy soups are best reheated in a saucepan on the stove. The microwave often furthers separation and curdles the cheese, leaving you with a greasy mess.
Soup-er Toppings & Serving Suggestions
- Some of my favorite sides to pair with this steak and cheese soup are homemade cheddar biscuits or refreshing tomato ricotta toast.
- This soup is delicious served in a bread bowl or alongside pasta salad or some sauteed green veggies to create a filling dinner.
- Prepare it for a potluck with pumpkin cornbread muffins or garlic knots!
Recipe FAQs
If you add the cheese too early, it can clump instead of melt into the broth. It helps that the cheese sauce in this recipe is cooked separately and then added at the end. Also, pre-shredded cheese doesn't melt as well, so shred it if you can and stir it in gently at the end of the cooking process to prevent clumping.
Do not add the milk and cheese too early or when the heat is too high. Boiling dairy products causes them to curdle and separate.
Yes! Follow the steps to brown the steak and saute the veggies using the saute setting of your pressure cooker. Then, add the broth and seasoning, and cook the soup at high pressure for about 10 minutes. Release the pressure immediately. Last, make the cheese sauce as directed on the stove and stir it into the soup when it's done cooking.
Sure! Start by browning the steak as directed. Combine the browned beef, broth, spices, and veggies in the slow cooker. Cook the soup on high for 2-3 hours. Make the cheese sauce on the stove and stir it into the slow cooker during the last 30 minutes of cooking.
Philly Cheesesteak Soup
Equipment
Ingredients
- 2 tablespoons avocado oil or olive oil, divided
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 pound shaved steak or very thinly sliced sirloin, skirt, or flank steak
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 8 oz sliced mushrooms, white or cremini about 3 cups
- 3 garlic cloves minced or pressed
- 1 quart low-sodium beef broth 4 cups
- 1 ½ teaspoon Better than Bouillon beef paste
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups 2% milk
- 8 oz provolone cheese cut into small cubes or shredded, plus additional to serve
- Salt and pepper to taste
- Chopped parsley optional to serve
- Croutons optional to serve
Instructions
- Season the steak evenly with salt and pepper.
- Heat 1 tablespoon of oil in a Dutch oven or large pot over medium-high heat. Add the steak and cook for 5-6 minutes or until the meat is browned and cooked through. Remove the steak from the pan, transfer it to a bowl, and set it aside.
- Return the pot to the heat and reduce the heat to medium. Add the remaining tablespoon of oil, onions, peppers, and mushrooms. Cook, stirring regularly, for 10 minutes or until the onions turn translucent and the mushroom moisture has evaporated.
- Add the garlic and cook for 1-2 minutes or until the garlic is golden and fragrant.
- Stir in the beef broth and Better than Bouillon paste. Increase the heat to medium-high, bring to a simmer, and cook for 10-12 minutes.
- While the soup simmers, make the roux. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture starts to sizzle and get puffy.
- Whisk the milk into the roux and cook for 4-5 minutes, whisking occasionally until it thickens. Remove the pan from the heat and stir in the cheese until smooth and melted.
- Stir the roux and cooked steak into the soup until well combined. Return to a simmer and cook for 2-3 minutes, stirring occasionally, until thickened and creamy.
- Season the soup to taste with salt and pepper. Serve the soup hot, topped with chopped parsley, croutons, and/or shredded provolone cheese.
Recipe Tips
- Ensure that your steak is shaved or sliced VERY thin to prevent it from becoming tough and chewy in the soup.
- Shred or chop the provolone cheese instead of using prepackaged cheese to further help prevent it from clumping.
- Don't add the diary too early to keep it from curdling and separating.
