Philly Cheese Steak Soup

There’s something magical about combining the hearty flavors of a Philly Cheese Steak with the comforting warmth of a soup. As someone who loves both cooking and experimenting with flavors, I couldn’t resist creating this Philly Cheese Steak Soup recipe. It’s the perfect dish for those chilly evenings when you crave something rich, savory, and utterly satisfying.

This soup captures all the iconic elements of a traditional Philly Cheese Steak—tender beef, caramelized onions, melted cheese, and a hint of pepper—but transforms them into a spoonable masterpiece. Whether you’re a fan of the original sandwich or just looking for a new soup recipe to add to your rotation, this dish is sure to become a favorite. Let’s dive into what makes this recipe so special and how you can recreate it at home.

What You Need To Make This Recipe

Beef sirloin or ribeye: The star of the show, this cut of beef is tender and flavorful, making it the perfect choice for mimicking the classic Philly Cheese Steak. Thinly sliced, it cooks quickly and absorbs the rich flavors of the soup.

Onions: Sweet, caramelized onions are a must for this recipe. They add depth and a touch of sweetness that balances the savory beef and cheese.

Green bell peppers: These bring a mild, slightly sweet flavor and a pop of color to the soup. They’re a classic component of a Philly Cheese Steak and work beautifully in this soup version.

Beef broth: This forms the base of the soup, providing a rich, meaty flavor that ties everything together. Opt for low-sodium broth to control the saltiness of the dish.

Provolone cheese: Creamy and slightly tangy, provolone is the traditional cheese used in Philly Cheese Steaks. It melts beautifully into the soup, creating a luscious, cheesy texture.

Heavy cream: This adds a luxurious richness to the soup, making it velvety and indulgent.

Worcestershire sauce: A splash of this umami-packed sauce enhances the savory flavors of the beef and broth.

Garlic: Freshly minced garlic adds a fragrant, aromatic note that elevates the overall flavor profile.

Salt and pepper: Essential for seasoning, these bring out the natural flavors of the ingredients.

Olive oil: Used for sautéing the beef and vegetables, it adds a subtle richness to the dish.

Ingredients List

1 pound beef sirloin or ribeye, thinly sliced
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
4 cups beef broth (low-sodium preferred)
1 cup heavy cream
8 slices provolone cheese, torn into pieces
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
Salt and pepper to taste

How to Make Philly Cheese Steak Soup

Step 1: Sauté the Beef

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef and season with salt and pepper. Cook until the beef is browned on all sides, then remove it from the pot and set aside.

Step 2: Caramelize the Onions and Peppers

In the same pot, add the remaining olive oil and toss in the sliced onions and green bell peppers. Cook over medium heat, stirring occasionally, until the onions are golden and caramelized, about 10-15 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Soup Base

Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer.

Step 4: Add the Beef and Cream

Return the cooked beef to the pot and stir in the heavy cream. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.

Step 5: Melt the Cheese

Reduce the heat to low and gradually add the torn provolone cheese, stirring until it’s fully melted and the soup is creamy. Taste and adjust seasoning with salt and pepper if needed.

Step 6: Serve and Enjoy

Ladle the soup into bowls and garnish with extra cheese or a sprinkle of fresh parsley if desired. Serve warm with crusty bread on the side.

Tips for Making this Recipe

Slice the beef thinly: This ensures it cooks quickly and stays tender. You can ask your butcher to slice it for you or partially freeze the beef before slicing.
Don’t rush the onions: Caramelizing onions takes time, but it’s worth it for the depth of flavor they add.
Use fresh ingredients: Fresh garlic, onions, and peppers make a noticeable difference in taste.
Adjust the cheese: If you prefer a stronger flavor, try adding a mix of provolone and sharp cheddar.
Make it ahead: This soup tastes even better the next day as the flavors continue to develop.

FAQs

Can I use a different cut of beef?
Yes, you can use flank steak or even ground beef, but sirloin or ribeye will give you the most authentic flavor and texture.

Can I make this soup in a slow cooker?
Absolutely! Brown the beef and caramelize the onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours. Add the cream and cheese during the last 30 minutes.

How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.

Can I freeze this soup?
While you can freeze it, the cream-based broth may separate slightly upon thawing. Stir well while reheating to restore the texture.

What can I serve with this soup?
Crusty bread, garlic bread, or a simple green salad pairs perfectly with this hearty soup.

Enjoy making and savoring this Philly Cheese Steak Soup—it’s a comforting dish that’s sure to impress!