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Philly Cheesesteak Soup Recipe

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Philly Cheesesteak Soup is a warm, hearty, and cheesy bowl of comfort that transforms the iconic sandwich into spoonable form. Loaded with tender beef, sautéed peppers and onions, and melty provolone cheese, it’s perfect for cold nights or cozy dinners.

Ingredients

  • 1 lb thinly sliced steak (ribeye, sirloin, or flank)
  • 1 large onion, thinly sliced
  • 1 bell pepper (green or red), thinly sliced
  • 2 cloves garlic, minced
  • 3 tbsp butter, divided
  • 2 tbsp all-purpose flour
  • 3 cups beef broth
  • 1 cup milk or half-and-half
  • 1 1/2 cups provolone cheese, shredded or chopped
  • Salt and pepper, to taste
  • Optional: 1/2 cup shredded mozzarella or Cheez Whiz for topping
  • Crusty bread or toasted rolls, for serving

Instructions

  1. In a large pot, melt 1 tbsp butter over medium heat. Add onions and bell peppers; sauté until soft and golden, about 7–8 minutes.
  2. Add garlic and cook for 1 minute more. Remove vegetables from pot and set aside.
  3. In the same pot, melt remaining 2 tbsp butter. Whisk in flour and cook for 1 minute to form a roux.
  4. Slowly pour in beef broth and milk, whisking constantly until smooth and slightly thickened, about 5–6 minutes.
  5. Return cooked onions and peppers to the pot. Stir in sliced steak and simmer until steak is tender and cooked through, about 5–7 minutes.
  6. Add provolone cheese and stir until fully melted. Season with salt and pepper to taste.
  7. Serve hot, topped with extra cheese if desired, alongside crusty bread or hoagie rolls.

Notes

  • Use ground beef or deli roast beef as a quick alternative to sliced steak.
  • Add mushrooms for extra flavor and texture.
  • Top with banana peppers or hot sauce for a spicy variation.
  • Garnish with croutons or toasted hoagie roll slices for crunch.
  • Thin soup with extra broth or milk when reheating leftovers.

Nutrition

Find it online: https://cookedbymaya.com/philly-cheesesteak-soup-recipe/