Name: Philly Cheesesteak Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound thinly sliced beef (ribeye or sirloin); 1 tablespoon butter; 1 tablespoon olive oil; 1 medium onion, sliced; 1 green bell pepper, sliced; 1 cup sliced mushrooms (optional); 3 cloves garlic, minced; 4 cups beef broth; 4 ounces cream cheese; 1 cup heavy cream; 1 1/2 cups shredded provolone cheese; Salt and pepper, to taste

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This Philly cheesesteak soup takes everything I love about the classic sandwich—tender beef, sweet peppers, and melty cheese—and turns it into a rich, creamy, comforting bowl of soup.

Why You’ll Love This Recipe

I love how this soup delivers all the bold flavors of a cheesesteak but in a warm, spoonable form. It’s perfect when I want something hearty and satisfying, and it’s a fun twist on a favorite sandwich that always hits the spot. Philly Cheesesteak Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thinly sliced beef (ribeye or sirloin)
Onion
Green bell pepper
Mushrooms (optional)
Garlic
Beef broth
Heavy cream
Cream cheese
Provolone cheese
Butter
Olive oil
Salt and pepper

Directions

I start by heating butter and olive oil in a large pot over medium heat.
I add the sliced onions, bell peppers, and mushrooms, cooking until soft and slightly caramelized.
I stir in minced garlic and cook for another minute.
I push the vegetables to the side and sear the thinly sliced beef until just browned, then stir everything together.
I pour in the beef broth and bring it to a simmer.
I reduce the heat and stir in cream cheese until fully melted.
I add the heavy cream and shredded provolone, stirring until smooth and creamy.
I let it simmer for another 5–10 minutes to thicken slightly, then season with salt and pepper to taste.

Servings and timing

Serves: 4 to 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes use shredded rotisserie chicken for a different take.
If I want a thicker, stew-like consistency, I stir in a slurry of cornstarch and water at the end.
I top it with toasted hoagie roll croutons or extra melted provolone for that authentic cheesesteak feel.

storage/reheating

I store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove over low heat, stirring frequently. I avoid boiling to keep the cheese from separating. Philly Cheesesteak Soup

FAQs

What’s the best cut of beef for this soup?

I prefer thinly sliced ribeye or sirloin because they stay tender and cook quickly.

Can I make this soup without cream cheese?

Yes, I’ve made it without cream cheese. The soup will be less tangy and rich, but still delicious with just provolone and cream.

Can I freeze Philly cheesesteak soup?

I don’t recommend freezing it since the dairy can separate when thawed. It’s best enjoyed fresh or within a few days.

How do I make this soup low-carb?

I simply skip any bread toppings and make sure the broth and cheeses are low in carbs—it’s naturally a great keto-friendly option.

Can I use different cheeses?

Absolutely. I sometimes mix in mozzarella or even white American cheese for extra meltiness.

Conclusion

This Philly cheesesteak soup is the definition of cozy comfort food. It brings me all the bold, cheesy, beefy goodness of the sandwich—no bun required. It’s a must-make when I want something warm, rich, and satisfying.