Philly Cheesesteak Soup: Cozy Comfort in Every Spoonful

This Philly Cheesesteak Soup transforms the iconic sandwich into a hearty meal that's perfect for busy weeknights.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons Olive Oil Cooking fat that adds flavor; vegetable oil is a lighter alternative.
1 medium Onion Adds sweetness and depth; yellow or sweet onions work best.
1 medium Green Bell Pepper Provides crunch; substitute with yellow or red bell pepper for more sweetness.
1 medium Red Bell Pepper Enhances sweetness and color; use more green pepper if preferred.
1 pound Sirloin Steak The main protein, should be thinly sliced against the grain.
4 cups Beef Broth Opt for low-sodium to control salt.
1 can Diced Tomatoes Adds acidity and texture; use fresh tomatoes for a brighter taste.
2 tablespoons Worcestershire Sauce Boosts umami flavor; soy sauce can serve as a substitute.
1 teaspoon Dried Thyme Provides aromatic flavor; feel free to add a bay leaf for more depth.
1 teaspoon Red Pepper Flakes Optional for heat; omit for a milder soup or adjust with hot sauce.
Salt and Pepper Season to taste; adjust based on broth’s saltiness.

For the Cheese Sauce

4 tablespoons Butter For making the roux; margarine is a lower-fat substitute.
1/4 cup All-Purpose Flour Thickens the soup; cornstarch is a gluten-free option if desired.
2 cups Milk Gives a creamy texture to the cheese sauce; whole milk is recommended.
8 ounces Cream Cheese Adds creaminess; Neufchâtel can lighten it up.
1 cup Provolone Cheese Key for that iconic cheesesteak flavor; cheddar or gouda can substitute.
1 cup Mozzarella Cheese Increases creaminess; may be omitted if using more provolone.
1 teaspoon Garlic Powder Enhances overall flavor; use fresh minced garlic for a stronger taste.
1 teaspoon Onion Powder Amplifies the onion flavor; optional based on preference.

For Garnish and Serving

Chopped Fresh Parsley Freshness on top; chives or green onions are great alternatives.
Crusty Rolls Perfect for dipping; can be omitted for a lighter meal.

Equipment

Large Pot
separate saucepan
whisk

Method

Step‑by‑Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 1 chopped green bell pepper, and 1 chopped red bell pepper. Sauté for about 8–10 minutes, until softened.
Increase the heat to medium-high and add 1 pound of thinly sliced sirloin steak. Cook for about 3–4 minutes, stirring frequently until nicely browned.
Pour in 4 cups of beef broth and stir in 1 can of diced tomatoes, scraping the bottom of the pot. Bring to a gentle simmer for about 5 minutes.
Mix in 2 tablespoons of Worcestershire sauce, 1 teaspoon of dried thyme, and red pepper flakes. Season with salt and pepper to taste, then let it simmer uncovered for 30–60 minutes.
In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour for 1–2 minutes until lightly golden.
Gradually whisk in 2 cups of milk, cooking until the mixture thickens and bubbles gently.
Lower the heat and stir in 8 ounces of cream cheese, 1 cup of shredded provolone, and 1 cup of shredded mozzarella until melted smoothly.
Pour the cheese sauce into the pot with the simmering soup, stirring well. Heat through for another 5 minutes without boiling.
Check consistency and stir in additional beef broth if too thick. Ladle into bowls and top with extra cheese and parsley. Serve with crusty rolls!

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

This soup tastes even better the next day, so consider making it a day in advance for a comforting, hassle-free meal.

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