Philly Cheesesteak Soup: All the Flavor of the Iconic Sandwich in a Bowl.

The first time I made this Philly cheesesteak soup, I was skeptical. How could you possibly capture the essence of that iconic sandwich—the tender beef, melted cheese, sautéed peppers and onions—in soup form? But one spoonful proved it was not only possible but maybe even better than the original. You get all those familiar flavors in a creamy, comforting broth that’s somehow both hearty and easier to eat than wrestling with a dripping sandwich.

This recipe came about during a particularly cold winter when I was craving a cheesesteak but wanted something I could eat with a spoon while curled up on the couch. The key to making it work is building flavor in layers—properly searing the beef, caramelizing the vegetables, and adding the cheese at just the right moment so it melts into silky ribbons rather than clumping. The result tastes unmistakably like a Philly cheesesteak, just in a more spoonable form.

What makes this cheesesteak soup special is how it maintains the integrity of each component. The beef stays tender in bite-sized pieces rather than disappearing into mush. The peppers and onions retain some texture, giving you something to chew on. And the provolone melts into the broth, creating that stretchy, gooey quality that makes the sandwich so satisfying.

This soup works beautifully for weeknight dinners, meal prep, or feeding a crowd. It’s substantial enough that you don’t need much else, though a crusty roll for dipping makes it feel even more authentic. And unlike the sandwich, you can eat this without half the filling sliding out the back.

Ingredients

For the Soup:

1.5 pounds ribeye steak or sirloin, thinly sliced against the grain
2 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
1 large green bell pepper, thinly sliced
8 ounces mushrooms, sliced (optional but traditional)
4 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups beef broth
1 cup whole milk
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Salt to taste
8 ounces provolone cheese, shredded or chopped
4 ounces cream cheese, cubed

For Serving:

Crusty Italian rolls or hoagie buns
Additional provolone slices for topping
Fresh parsley, chopped
Hot sauce (optional)

Instructions

Start by preparing your steak, which is crucial for this recipe’s success. Place the steak in the freezer for about 20-30 minutes before slicing—this firms it up and makes it much easier to cut thin, even slices. Once slightly frozen, slice the meat against the grain into thin strips, about 1/4 inch thick. Cut these strips into bite-sized pieces, roughly 2 inches long. Season the beef generously with salt and pepper.

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, add half the beef in a single layer. Let it sear without moving for about 2 minutes until it develops a brown crust, then flip and cook for another minute. You want to develop flavor here, not cook the beef through completely—it will finish cooking in the soup later. Transfer the seared beef to a plate and repeat with the remaining beef. Don’t skip this step or crowd the pan, as proper browning creates the deep, savory flavor that makes this soup taste like a real cheesesteak.

Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the sliced onions and cook for about 5 minutes, stirring occasionally, until they start to soften and turn translucent. The onions will pick up all those flavorful brown bits left from the beef.

Add the bell peppers and mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and starting to caramelize at the edges. This caramelization is what gives the soup that authentic Philly cheesesteak flavor—those sweet, slightly charred peppers and onions are essential.

Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the flour and stir constantly for about a minute. The flour will coat the vegetables and create a roux that will thicken your soup. It should smell slightly toasty but not burn.

Slowly pour in the beef broth while stirring constantly to prevent lumps from forming. The mixture will thicken as it comes to a simmer. Add the Worcestershire sauce, oregano, black pepper, and cayenne if using. Bring everything to a gentle simmer and let it cook for about 5 minutes to develop the flavors.

Reduce the heat to low and stir in the milk. Add the seared beef back to the pot along with any accumulated juices. Let everything simmer gently for about 10 minutes—you want the beef to finish cooking and become tender without overcooking.

Turn off the heat completely before adding the cheese. This is important—if the soup is actively boiling, the cheese can become grainy or stringy in an unpleasant way. Add the cream cheese first, stirring until it melts completely and creates a creamy base. Then gradually add the provolone, stirring constantly. The cheese will melt into smooth, silky ribbons throughout the soup.

Taste and adjust the seasoning. You’ll likely need more salt, as cheese can vary in saltiness. The soup should be rich and savory with a slight tang from the Worcestershire sauce.

Flavor & Texture Notes

This Philly cheesesteak soup captures that perfect combination of savory, slightly sweet, and rich that makes the sandwich so addictive. The beef is tender with a deep, seared flavor that provides substance in every spoonful. Each piece of meat is coated in that creamy, cheese-laden broth that tastes unmistakably like melted provolone.

The caramelized onions and peppers add sweetness and a slight char flavor that’s essential to the authentic cheesesteak experience. The mushrooms, if you include them, provide an earthy note and meaty texture that makes the soup feel even more substantial. Every component maintains its identity—you can taste the individual elements rather than everything dissolving into a homogeneous mush.

The broth itself is creamy and rich without being heavy. The combination of provolone and cream cheese creates a luxurious texture that coats your spoon, while the beef broth keeps it from feeling overly thick or gloppy. There’s a slight tang from the Worcestershire sauce that brightens everything and prevents the richness from becoming monotonous.

The texture is satisfying with actual things to chew on—tender beef, soft vegetables, and that stretchy melted cheese that clings to everything. It’s comfort food that genuinely comforts, with enough substance to fill you up but not so heavy that you feel weighed down afterward.

Tips & Variations

Meat Selection: Ribeye gives you the most authentic flavor and tender texture, but it’s pricey. Sirloin works well and is more budget-friendly. Avoid lean cuts like round—they’ll get tough. You can also use pre-sliced steak from the deli counter, which saves time. Some people swear by using leftover roast beef, shredded and added during the last few minutes.

Cheese Variations: Traditional Philly shops argue endlessly about cheese choices. Provolone is classic, but you can use Cheez Whiz for a more authentic “wit whiz” experience—just stir it in at the end. American cheese melts beautifully and creates an ultra-smooth texture. A combination of provolone and white American gives you the best of both worlds.

Vegetable Additions: Some people add hot peppers or banana peppers for extra kick. A handful of chopped spinach or kale stirred in at the end adds color and nutrition without changing the essential character of the soup.

Make It Lighter: Use 2% milk instead of whole milk and reduce the cream cheese to 2 ounces. You’ll sacrifice some richness but cut significant calories. Using lean sirloin instead of ribeye also reduces fat content.

Thicker or Thinner: For a thicker, stew-like consistency, add another tablespoon of flour when making the roux. For a brothier soup, reduce the flour to 2 tablespoons and add an extra cup of broth.

Low-Carb Option: Skip the flour entirely and thicken with a cornstarch slurry at the end, or use xanthan gum. This keeps the soup keto-friendly, especially if you skip the bread for serving.

Storage & Make-Ahead

This cheesesteak soup stores well in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as everything melds together. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of milk or broth if it thickens during storage, as the flour will continue to absorb liquid.

Freezing is possible but not ideal because of the dairy content. The soup can separate when reheated from frozen. If you plan to freeze it, make the soup without the cheese and milk. Freeze the beef and vegetable base, then add the dairy components when you reheat it. This way, you get the make-ahead convenience without the texture issues.

For meal prep, portion the soup into individual containers and store separately from bread. This makes for easy grab-and-go lunches throughout the week. The soup actually reheats beautifully in the microwave, though stovetop is preferred if you have time.

You can prep the components ahead of time—slice the vegetables and beef the night before and store them separately in the refrigerator. This reduces active cooking time to about 30 minutes.

Serving Suggestions

The most authentic way to serve this soup is with toasted hoagie rolls or crusty Italian bread for dipping. Cut the bread into thick slices, brush with garlic butter, and toast until golden. The bread becomes the “delivery vehicle” just like it would be for the sandwich, soaking up all that cheesy broth.

For a more substantial meal, serve the soup in bread bowls. Hollow out small round sourdough loaves and fill them with hot soup. As you eat, you can tear off pieces of the bread bowl to dip and eat with the soup.

Top each serving with an extra slice of provolone placed on top while the soup is still hot—it will melt into a gorgeous cheese blanket. A sprinkle of fresh parsley adds color and a slight freshness that cuts through the richness. Hot sauce or pepper relish on the side lets people adjust the heat to their preference.

This soup pairs well with a simple green salad dressed with a sharp vinaigrette—the acidity helps balance the rich, cheesy soup. Pickles on the side (dill or hot peppers) provide that same tangy contrast you’d get with a sandwich.

For game day or casual entertaining, serve this soup in mugs with small grilled cheese sandwiches as “sides.” It’s easier to eat while standing or watching TV than bowls with spoons.

FAQ

Can I use ground beef instead of sliced steak? You can, though it changes the character of the soup significantly. Brown 1.5 pounds of ground beef, drain excess fat, and add it where you’d add the seared steak. The texture will be more like hamburger soup than cheesesteak soup, but it’s easier and more budget-friendly. Use 85/15 or 90/10 ground beef for best results.

Why does my cheese get stringy or clumpy instead of melting smoothly? This happens when the soup is too hot when you add the cheese, or if you add it all at once. Always remove the pot from heat before adding cheese. Add it gradually while stirring constantly. Using pre-shredded cheese can also cause issues because of anti-caking agents—shred your own cheese for the smoothest results.

Can I make this in a slow cooker? Yes, but you’ll need to adjust the method. Sear the beef and sauté the vegetables in a skillet first, then transfer everything to your slow cooker with the broth and seasonings. Cook on low for 4-6 hours. Add the milk and cheese during the last 30 minutes. The slow cooker method works but sacrifices some of the caramelized flavor you get from stovetop cooking.

Is there a way to make this soup without flour for gluten-free diets? Absolutely. Skip the flour and use a cornstarch slurry instead—mix 3 tablespoons cornstarch with 3 tablespoons cold water and stir it into the simmering soup. Cook for a minute or two until thickened. You can also use a gluten-free flour blend in place of regular flour.

How do I prevent the beef from getting tough? Slice the meat as thin as possible against the grain, and don’t overcook it during the initial searing—you just want color, not fully cooked meat. When it simmers in the soup, keep the heat low and gentle. High heat will make the beef tough and chewy. If your beef does get tough, longer simmering (30-40 minutes) can help break it down again.

There’s something deeply satisfying about taking a beloved sandwich and transforming it into soup without losing what makes it special in the first place. This Philly cheesesteak soup proves that comfort food can evolve while staying true to its roots. Whether you’re a cheesesteak purist or just someone who loves a good bowl of soup on a cold day, this recipe delivers all the satisfaction of the original with the added bonus of being easier to eat and share. Make a pot this weekend, toast some bread for dipping, and discover why sometimes the soup version is even better than the sandwich.