Philly Cheesesteak Soup
Philly cheesesteak soup turns thinly sliced beef, peppers, mushrooms, and provolone into a creamy, cozy bowl that tastes rich without needing fancy ingredients.
This soup gives you the flavor of a hot cheesesteak in a spoonable, one-pot dinner. The beef stays tender, the vegetables bring sweet savory depth, and the cheese melts into a silky broth.
Why You’ll Love This Recipe
- Big cheesesteak flavor with tender beef, sweet peppers, mushrooms, onions, and melty provolone.
- Creamy broth without a complicated sauce or special tools.
- Ready in about 35 minutes, which makes it practical for a weeknight dinner.
- Uses simple grocery store ingredients that still feel hearty and comforting.
Fabian’s Budget Tip: Ask the butcher counter for thinly sliced beef, or freeze a budget steak for 20 minutes and slice it very thin at home. You can also use store brand provolone and broth to keep the cost low without losing the classic flavor.
Ingredients (Serves 4)
- 1 lb thinly sliced beef (450 g)
- 2 tablespoons butter (28 g)
- 1 medium onion, thinly sliced (150 g)
- 2 bell peppers, thinly sliced (300 g)
- 8 oz mushrooms, sliced (225 g)
- 3 garlic cloves, minced (9 g)
- 4 cups beef broth (960 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 4 oz cream cheese, softened (115 g)
- 1/2 cup heavy cream (120 ml)
- 6 oz provolone cheese, shredded or chopped (170 g)
- 1/2 teaspoon salt, plus more to taste (3 g)
- 1/2 teaspoon black pepper, plus more to taste (1 g)
Step-by-Step Instructions
1. Sear the Beef
Pat the beef dry and season it with salt and black pepper. Heat a large soup pot over medium high heat. Add 1 tablespoon butter, then add the beef in a thin layer. Sear it just until the edges brown and the pot smells like a steakhouse, about 1 to 2 minutes per side. Move the beef to a plate so it stays tender.
2. Soften the Vegetables
Add the remaining butter to the same pot. Add the onion, bell peppers, and mushrooms. Cook for 6 to 8 minutes, stirring often, until the onions look glossy, the peppers soften, and the mushrooms release their moisture. Stir in the garlic and cook for 30 seconds, just until it smells warm and savory.
3. Build the Broth
Pour in the beef broth and Worcestershire sauce. Scrape the bottom of the pot with a spoon to lift up the browned bits. Those bits give the soup deep flavor. Bring the broth to a gentle simmer and let it bubble for 5 minutes.
4. Make It Creamy
Lower the heat to medium low. Add the cream cheese in small pieces and stir until it melts into the broth. Pour in the heavy cream. Keep the soup at a gentle steam, not a hard boil, so the broth stays smooth.
5. Finish with Beef and Provolone
Return the seared beef and any juices to the pot. Stir in the provolone a handful at a time until the soup turns creamy and slightly stretchy. Taste and adjust with more salt and black pepper if needed. Serve hot while the cheese is silky.
Expert Troubleshooting & FAQs
What cut of beef works best?
Thinly sliced sirloin, ribeye, or shaved steak all work well. For a cheaper option, use thin sliced round steak and avoid overcooking it after it goes back into the soup.
Why did my soup turn grainy?
The heat was likely too high after adding the cream cheese, cream, or provolone. Keep the soup at a gentle steam and stir slowly until the dairy melts smoothly.
Can I make this soup thicker?
Yes. Simmer the broth a few minutes longer before adding the dairy, or add another 2 oz cream cheese (55 g). The soup will also thicken slightly as it cools.
Can I use frozen peppers or mushrooms?
Yes, but cook them until the extra liquid evaporates. You want the vegetables to smell sweet and savory before adding the broth.
Can I make Philly cheesesteak soup ahead of time?
Yes. Store it in the fridge for up to 3 days. Reheat it gently over low heat and stir often. Do not boil it, because the cheese and cream can separate.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on the beef, broth, and cheese you use.
- Calories: 610
- Protein: 39 g
- Carbs: 14 g
- Fats: 45 g
Philly Cheesesteak Soup
Ingredients
- 1 lb thinly sliced beef (450 g)
- 2 tablespoons butter (28 g)
- 1 medium onion, thinly sliced (150 g)
- 2 bell peppers, thinly sliced (300 g)
- 8 oz mushrooms, sliced (225 g)
- 3 garlic cloves, minced (9 g)
- 4 cups beef broth (960 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 4 oz cream cheese, softened (115 g)
- 1/2 cup heavy cream (120 ml)
- 6 oz provolone cheese, shredded or chopped (170 g)
- 1/2 teaspoon salt, plus more to taste (3 g)
- 1/2 teaspoon black pepper, plus more to taste (1 g)
Instructions
- 1. Sear the Beef. Pat the beef dry and season it with salt and black pepper. Heat a large soup pot over medium high heat. Add 1 tablespoon butter, then add the beef in a thin layer. Sear it just until the edges brown and the pot smells like a steakhouse, about 1 to 2 minutes per side. Move the beef to a plate so it stays tender.
- 2. Soften the Vegetables. Add the remaining butter to the same pot. Add the onion, bell peppers, and mushrooms. Cook for 6 to 8 minutes, stirring often, until the onions look glossy, the peppers soften, and the mushrooms release their moisture. Stir in the garlic and cook for 30 seconds, just until it smells warm and savory.
- 3. Build the Broth. Pour in the beef broth and Worcestershire sauce. Scrape the bottom of the pot with a spoon to lift up the browned bits. Those bits give the soup deep flavor. Bring the broth to a gentle simmer and let it bubble for 5 minutes.
- 4. Make It Creamy. Lower the heat to medium low. Add the cream cheese in small pieces and stir until it melts into the broth. Pour in the heavy cream. Keep the soup at a gentle steam, not a hard boil, so the broth stays smooth.
- 5. Finish with Beef and Provolone. Return the seared beef and any juices to the pot. Stir in the provolone a handful at a time until the soup turns creamy and slightly stretchy. Taste and adjust with more salt and black pepper if needed. Serve hot while the cheese is silky.
