There is nothing quite as comforting and indulgent as a warm bowl of Philly Cheese Steak Soup Recipe. This cozy twist on a classic sandwich captures all the savory goodness of tender sirloin, sautéed veggies, and melted cheese, all swimming in a rich, creamy broth. Whether you’re craving a hearty lunch or a satisfying dinner, this soup brings together simple ingredients and big flavors in a way that’s sure to become a household favorite. Let me walk you through everything that makes this Philly Cheese Steak Soup Recipe so delicious and easy to make at home.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward yet flavorful ingredients. Each one plays a special role in creating the creamy texture, the savory depth, and the vibrant colors that make this soup so irresistible.
- Sirloin steak: Thinly sliced for quick cooking and tender bites of beefy goodness.
- Onion: Diced to add sweetness and a subtle crunch to the base of the soup.
- Green bell pepper: Fresh and diced for a pop of color and mild peppery flavor.
- Baby bella mushrooms: Sliced to contribute an earthy depth and meaty texture.
- Beef broth: The hearty foundation that brings all the flavors together.
- Heavy cream: For a luxuriously smooth, creamy soup that feels indulgent with every spoonful.
- Shredded provolone cheese: Or mozzarella if you prefer, melting into the soup to add that iconic cheesy richness.
- Olive oil: Used to sauté the veggies and develop flavor right from the start.
- Garlic powder: An easy way to layer in aromatic flavor without overpowering the dish.
- Dried thyme: Adds an herbal note that perfectly complements the beef and veggies.
- Salt and pepper: Essential for seasoning and balancing all the flavors.
- Butter and flour (optional): For making a roux if you’d like a thicker, heartier soup texture.
- Fresh parsley: Chopped for a fresh, vibrant garnish that brightens up the bowl.
- Crusty bread or rolls: Perfect for dipping and soaking up every last drop of this luscious soup.
How to Make Philly Cheese Steak Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in diced onion, green bell pepper, and sliced mushrooms. Cook these together for about 5 to 7 minutes until they are soft and the mushrooms have released their earthy moisture. This step builds the flavorful foundation of your soup, bringing a wonderful sweetness and texture to every bite.
Step 2: Cook the Steak
Push the sautéed vegetables to one side of the pot and place your thinly sliced sirloin steak on the other side. Let it sear for 3 to 4 minutes, turning to brown on all sides. Season generously with garlic powder, dried thyme, salt, and pepper. This quick sear locks in the steak’s savory juiciness, which is key to replicating that iconic Philly Cheese Steak taste in soup form.
Step 3: Make the Soup Base
Pour in the beef broth, stirring everything together. Bring to a gentle simmer and let it cook for about 10 minutes to allow all those beautiful flavors to mingle and intensify. This simmering step melds the tender steak, vegetables, and spices into a rich, harmonious broth.
Step 4: Thicken the Soup (Optional)
If you crave a thicker, creamier soup, this is where the optional roux comes in. In a separate pan, melt butter over medium heat, then whisk in the flour and cook for 1 to 2 minutes. Gradually add some hot broth from the soup into the roux to create a smooth mixture, then pour it back into the main pot. Stir and simmer for a few more minutes until the soup has a lovely, thick consistency that clings to every ingredient.
Step 5: Add the Cream and Cheese
Lower the heat and stir in the heavy cream along with the shredded provolone cheese. Keep stirring gently until the cheese melts completely and the soup turns irresistibly creamy. This step transforms the soup into the ultimate comforting bowl, with creamy, cheesy goodness in every spoonful.
Step 6: Final Seasoning and Serve
Give your soup a final taste and adjust the salt and pepper as needed. Ladle it into bowls, sprinkle with fresh parsley for a burst of color and freshness, and don’t forget to serve alongside crusty bread or rolls—the perfect companions to dip into this cheesy, beefy delight.
How to Serve Philly Cheese Steak Soup Recipe
Garnishes
Fresh parsley is a simple but brilliant garnish to balance the richness with a hint of brightness. You can also sprinkle a little extra shredded cheese or even finely chopped chives for a bit of elegance and extra flavor.
Side Dishes
Crusty bread, garlic rolls, or even a side Caesar salad pair wonderfully with this rich soup. These sides add texture and help create a complete and satisfying meal experience that’s not just filling but downright comforting.
Creative Ways to Present
For a fun twist, serve the soup in bread bowls or mini cast iron skillets for a rustic, cozy vibe. You could also top it with crispy fried onions or a drizzle of hot sauce for those who love an extra kick alongside the creamy, cheesy base.
Make Ahead and Storage
Storing Leftovers
This Philly Cheese Steak Soup Recipe keeps beautifully in the fridge for up to 3 days. Store leftovers in airtight containers to maintain freshness and prevent any aromas from mingling with other foods.
Freezing
If you want to freeze it, remember to hold off on the cream and cheese before freezing as dairy can change texture when reheated. Freeze the soup base, then add cream and cheese fresh when reheating for best texture and flavor.
Reheating
Reheat gently on the stovetop over low heat to prevent the cream and cheese from breaking or separating. Stir frequently until warmed through, and feel free to add a splash of broth or cream if the soup feels too thick.
FAQs
Can I use a different cut of beef?
Absolutely! While sirloin is ideal for tenderness, you can use ribeye or even thinly sliced chuck steak if it suits your taste or budget. Just remember to slice it thinly for quick cooking.
Is there a vegetarian version of this Philly Cheese Steak Soup Recipe?
Yes! Simply swap the beef broth for vegetable broth and use hearty mushrooms or plant-based meat substitutes in place of steak to maintain that rich, savory flavor.
Can I make the soup ahead of time?
Definitely! The soup actually tastes even better the next day as the flavors have time to meld. Just be sure to add the cheese and cream fresh when reheating for the best texture.
What can I substitute for provolone cheese?
Mozzarella is a great mild alternative that melts beautifully. You could also try Monterey Jack or even a sharp cheddar if you prefer a bolder cheese flavor in your soup.
How do I make the soup thicker without using a roux?
Try blending a portion of the soup and then stirring it back in. You can also add a small handful of instant mashed potato flakes or cornstarch slurry as a convenient thickener without changing the flavor.
Final Thoughts
If you’ve been searching for a cozy meal that delivers all the rich, savory flavors of a Philly Cheese Steak sandwich in a delightful bowl, this Philly Cheese Steak Soup Recipe is the answer. It’s decadent yet approachable, perfect for weeknight dinners or comforting weekends. Once you try this recipe, I promise it will become your go-to whenever you crave that perfect blend of beef, cheese, and creamy goodness. So grab your ingredients, get cooking, and enjoy a bowl that feels like a warm hug on a chilly day!
Print
Philly Cheese Steak Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheese Steak Soup is a warm, comforting dish that brings the classic flavors of a Philly cheesesteak sandwich into a creamy, hearty soup form. Featuring tender sirloin steak, sautéed vegetables, and melted provolone cheese in a rich beef and cream broth, this soup is perfect for a cozy meal. Ready in just 40 minutes, it’s ideal for busy weeknights or any time you crave a satisfying and flavorful soup.
Ingredients
Meat
- 1 lb sirloin steak, thinly sliced
Vegetables
- 1 onion, diced
- 1 green bell pepper, diced
- 8 oz baby bella mushrooms, sliced
- Fresh parsley, chopped (for garnish)
Liquids and Dairy
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese (or mozzarella)
Fats and Oils
- 1 tablespoon olive oil
- 2 tablespoons butter (optional, for thickening)
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Other
- 2 tablespoons flour (optional, for thickening)
- Crusty bread or rolls (optional, for serving)
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and sliced mushrooms. Cook for about 5-7 minutes until the vegetables are softened and the mushrooms release their moisture.
- Cook the Steak: Push the vegetables to one side of the pot and add the thinly sliced sirloin steak. Cook for 3-4 minutes until the steak is browned on all sides. Season with garlic powder, dried thyme, salt, and pepper.
- Make the Soup Base: Add the beef broth to the pot and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
- Thicken the Soup (optional): If you’d like a thicker soup, melt the butter in a separate pan over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually add some of the hot soup broth to the roux, whisking to prevent lumps. Pour the mixture back into the soup and stir to combine. Simmer for a few more minutes to thicken the soup.
- Add the Cream and Cheese: Stir in the heavy cream and shredded provolone cheese. Continue to cook over low heat, stirring occasionally, until the cheese is melted and the soup is creamy.
- Serve: Taste the soup and adjust seasoning as needed with salt and pepper. Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or rolls for dipping.
Notes
- You can substitute provolone with mozzarella or another mild melting cheese if desired.
- For a thicker soup, be sure to whisk the roux mixture well to avoid lumps.
- Leftover soup can be stored in the fridge for up to 3 days and reheated gently.
- For added spice, consider adding a pinch of crushed red pepper flakes when sautéing vegetables.
- Use thinly sliced sirloin steak for the best texture; you can ask your butcher to slice it thin or freeze the steak slightly before slicing.
