Philly Cheesesteak Soup

This Philly Cheesesteak Soup is a creamy, comforting twist on the classic Philly cheesesteak sandwich. Loaded with tender beef, sautéed bell peppers, onions, and a rich, cheesy broth, it brings all the savory flavors of a Philly cheesesteak into a hearty soup.

Topped with crispy, homemade croutons, this dish is perfect for cozy dinners, combining the best of a sandwich and a soup in one bowl! With creamy cheddar and provolone melting into the soup, every bite is sure to satisfy your cheesesteak cravings.

Why You’ll Love This Recipe:

People will love this Philly Cheesesteak Soup because it delivers the irresistible flavors of a classic Philly cheesesteak in a rich, comforting soup form.

The tender beef and bell peppers are simmered in a creamy broth, infused with Worcestershire sauce, hot sauce, and plenty of melted cheese for that creamy, savory goodness everyone craves.

The addition of crispy homemade croutons gives a satisfying crunch that perfectly balances the soup’s creaminess.

It’s an easy, indulgent meal that’s both hearty and flavorful—perfect for chilly nights or whenever you’re craving something comforting and cheesy!

Plus, it’s a fun, delicious twist on a beloved classic!

Key Ingredients:

The key ingredients in this Philly Cheesesteak Soup include tender beef steak (or top round), which provides that classic Philly cheesesteak flavor, and green bell pepper and onions for savory depth.

The creamy base is made with heavy cream, and the cheddar and provolone cheeses bring rich, melty goodness to the soup.

Worcestershire sauce and a touch of hot sauce give the soup a flavorful kick, while crunchy homemade croutons made from a baguette add the perfect texture contrast.

All of these ingredients come together to create a comforting, cheesy soup that’s sure to be a hit!

Philly Cheesesteak Soup

Ingredients

For the Beef:

2 tablespoons olive oil

1 medium green bell pepper (thinly sliced)

1 pound beef steak (or top round, thinly sliced)

For the Soup:

1 tablespoon olive oil

1 medium onion (chopped)

1 medium carrot (chopped)

2 stalks celery (chopped)

3 cloves garlic (minced)

⅓ cup all-purpose flour

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

Salt and pepper (to taste)

6 cups beef broth

1 cube beef bouillon (optional)

1 cup heavy cream

8 ounces white cheddar cheese (shredded)

8 ounces provolone cheese (shredded)

2 tablespoons fresh parsley (chopped)

For the Croutons:

½ baguette (cut into 1-inch cubes)

¼ cup olive oil

Salt and pepper (to taste)

Instructions

Beef:

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the sliced green bell pepper and sauté for about 2 minutes, or until it starts to soften.

Add the thinly sliced beef steak to the pot and cook, stirring occasionally, for approximately 3 minutes, or until browned. Once done, transfer the beef and peppers to a plate and set them aside.

Soup:

In the same Dutch oven, add 1 tablespoon of olive oil. Toss in the chopped onion, carrots, and celery. Sauté the vegetables for 3 to 5 minutes, or until the onion turns soft and translucent.

Add the minced garlic to the pot and cook for another 30 seconds, allowing the garlic to become fragrant.

Sprinkle the all-purpose flour over the vegetables and stir to combine. Pour in the Worcestershire sauce, hot sauce, and season with salt and pepper. Cook for 1 more minute to remove the raw flour taste.

Pour in the beef broth and bring it to a boil. If desired, crumble in the beef bouillon cube for extra depth of flavor. Reduce the heat to low and simmer for 15 minutes, or until the vegetables become tender.

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender.

Stir in the heavy cream, shredded white cheddar cheese, and provolone cheese. Let the soup simmer for another 5 minutes, until the cheese is fully melted and the soup is creamy. Then, add half of the cooked beef and pepper mixture back into the pot, and remove from the heat.

Croutons:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss the baguette cubes with the olive oil, salt, and pepper. Make sure the cubes are evenly coated.

Spread the croutons out in a single layer on the prepared baking sheet. Bake for 7 to 10 minutes, or until they turn golden and crispy.

To Serve:

Ladle the hot, creamy soup into bowls.

Top each serving with the remaining beef and pepper mixture.

Finish by sprinkling freshly made croutons on top and garnish with chopped parsley.

Serve immediately and enjoy this comforting, cheesy Philly cheesesteak soup!

Notes:

Beef Choices: You can use any tender cut of beef for this soup, such as beef steak, top round, or even flank steak. The key is to slice it thinly for quick cooking. If you prefer a leaner option, sirloin can work well too.

Cheese Options: While this recipe uses cheddar and provolone, feel free to experiment with other cheeses like Swiss, American, or a blend for different flavor profiles. Just make sure the cheese melts well to maintain that creamy texture.

Vegetable Variations: If you’re not a fan of certain vegetables, feel free to swap the carrots or celery with others. Mushrooms or spinach can also be great additions to the soup for extra flavor and texture.

Crouton Customization: You can make the croutons in advance and store them in an airtight container for up to a week. You can also add herbs like thyme or rosemary to the croutons for an extra boost of flavor.

Blending the Soup: For a smoother, more velvety texture, you can use an immersion blender to puree the soup. If you prefer a chunkier soup, you can skip this step or blend only half the soup, leaving some of the vegetables intact.

Adjusting Heat: If you prefer a spicier kick, you can increase the amount of hot sauce or add some chopped jalapeños. Conversely, for a milder soup, reduce or omit the hot sauce entirely.

Make Ahead: This soup can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stove and add the croutons just before serving for the best texture.

Freezing: While the soup can be frozen, the cream and cheese may change texture slightly upon thawing. For best results, freeze the soup base (without the cream and cheese), then stir in the cream and cheese when reheating.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of beef steak?

Yes! You can use ground beef or chicken as a substitute for the beef steak. If using ground beef, cook it thoroughly and drain any excess fat before adding it to the soup. For chicken, use boneless, skinless chicken breasts or thighs, and shred the meat once it’s cooked through.

Can I make this soup ahead of time?

Absolutely! You can make the soup in advance and store it in the fridge for up to 3 days. The flavors will continue to develop as it sits. When ready to serve, simply reheat the soup on the stove, adding the croutons and extra cheese just before serving for the best texture.

Can I freeze Philly Cheesesteak Soup?

Yes, you can freeze the soup, but keep in mind that the cream and cheese may change texture slightly when thawed. For the best results, freeze the soup base (without the cream and cheese). When reheating, stir in the cream and cheese for a smooth, creamy texture.

What if I don’t have an immersion blender?

If you don’t have an immersion blender, you can transfer part of the soup to a regular blender in batches. Just be careful, as the soup will be hot. Blend until smooth, then return the blended soup to the pot. If you prefer a chunkier texture, you can skip the blending step altogether.

Can I use store-bought croutons instead of making my own?

Yes, store-bought croutons can work as a quick alternative. However, making your own croutons allows you to control the seasonings and ensures they are fresh. If you use store-bought croutons, be sure to choose ones that are crispy and not too soft, as they’ll add the perfect crunch to balance the creamy soup.

Can I use a different type of cheese for the soup?

Yes! While cheddar and provolone are classic choices for Philly cheesesteaks, you can experiment with other cheeses like Swiss, mozzarella, or even American cheese. Just make sure the cheese melts well to keep the soup creamy and smooth.

How can I make this soup spicier?

To add some heat, you can increase the amount of hot sauce or add fresh jalapeños or crushed red pepper flakes to the soup. If you want to add extra flavor without too much heat, a few dashes of smoked paprika or chili powder can give a nice kick.

What if I don’t have a Dutch oven or large pot?

If you don’t have a Dutch oven, any large, heavy-bottomed pot or stockpot will work. The key is to have a vessel that can handle the heat and allow the soup to simmer for an extended period without burning. Just make sure it has a lid to trap moisture during cooking.

Can I make the croutons ahead of time?

Yes, you can make the croutons ahead of time! Just bake them according to the recipe, and then store them in an airtight container at room temperature for up to a week. When you’re ready to serve the soup, just add the croutons to the soup for a crunchy finish.

How do I adjust the consistency of the soup?

If the soup is too thick for your liking, you can add more beef broth or a little milk to thin it out. If it’s too thin, simply simmer it for a few extra minutes to reduce the liquid and thicken it up. You can also add a bit more cheese to create a richer, creamier texture.