“Savory Philly Cheesesteak Soup: 5-Star Comfort in Minutes”

There’s something magical about turning classic comfort foods into cozy soups, and my Philly cheesesteak soup recipe is my ultimate cold-weather hug in a bowl. I first whipped this up one snowy Sunday when I was craving those iconic sandwich flavors but wanted the warmth of something spoonable. The moment that rich, cheesy broth hit my lips with all the familiar flavors of tender beef, melty provolone, and savory peppers? Wow. Now it’s my go-to whenever I need serious comfort food that comes together in about the time it takes to watch an episode of The Office.

What makes this soup so special is how it captures everything we love about a proper Philly cheesesteak – the juicy meat, the caramelized veggies, that creamy cheese sauce – but lets you enjoy it with a spoon while curled up on the couch. I’ve made this for everything from game day gatherings to “I don’t want to cook” weeknights, and it never fails to disappear fast. The best part? Unlike the sandwich, you don’t need to worry about all the fillings falling out!

Why You’ll Love This Philly Cheesesteak Soup

This soup is everything you crave from the classic sandwich, but even better because it’s spoonable comfort food magic. Here’s why it’s become my cold-weather staple:

• Comfort in every bite: That rich, cheesy broth with tender steak and veggies tastes like a warm hug on chilly days
• Quick and easy: From chopping to serving, it’s ready in under 40 minutes – faster than delivery!
• One-pot wonder: Less dishes means more time enjoying your soup (and less time scrubbing pans)
• Leftovers taste amazing: The flavors get even better the next day as everything melds together
• Crowd-pleaser: I’ve never met anyone who didn’t go back for seconds (and thirds!)

Trust me, once you try this soup, you’ll understand why my friends keep begging me to make it!

Ingredients for Philly Cheesesteak Soup

Here’s everything you’ll need to make this cozy, cheesy masterpiece – I promise each ingredient plays a special role in creating that authentic Philly flavor:

• 1 lb thinly sliced ribeye steak – partially freeze for easier slicing
• 1 onion, diced – yellow or white works best
• 1 green bell pepper, diced – about 1/2 inch pieces
• 8 oz mushrooms, sliced – I love cremini for extra flavor
• 3 cloves garlic, minced – fresh is key!
• 4 cups beef broth – low-sodium so you control the salt
• 1 cup heavy cream – makes it luxuriously creamy
• 8 oz provolone cheese, shredded – buy blocks and shred yourself for best melt
• 2 tbsp Worcestershire sauce – our secret flavor booster
• 1 tbsp olive oil – for sautéing
• Salt and pepper to taste – I’m generous with both

See? Nothing too fancy – just good, honest ingredients that transform into something magical together!

How to Make Philly Cheesesteak Soup

Alright, let’s get cooking! This soup comes together in simple steps, but I’ll walk you through each one so you get that perfect balance of flavors and textures. Just follow along and soon you’ll be enjoying a bowl of pure comfort!

Preparing the Vegetables and Steak

First, heat that olive oil in your favorite soup pot over medium heat. When it shimmers, toss in your diced onions, peppers, and mushrooms. Oh, that sizzle! Cook them until they’re nice and soft – about 5 minutes should do it. Now add the garlic and cook just until fragrant, about 30 seconds (don’t let it burn!).

Here’s my trick: push all those gorgeous veggies to one side of the pot. Add your thinly sliced steak to the empty space and let it brown for 2-3 minutes without stirring – this builds amazing flavor! Then mix everything together.

Simmering the Soup

Time for the liquid magic! Pour in your beef broth and Worcestershire sauce – that’s going to create our flavorful base. Bring it to a gentle simmer and let it bubble away for about 15 minutes. This lets all those wonderful flavors get to know each other while the steak becomes fork-tender.

Adding Cream and Cheese

Now for the best part! Stir in the heavy cream and let it warm through for a minute or two. Then gradually add your shredded provolone, stirring constantly until it’s completely melted and silky smooth. The cheese will thicken the soup beautifully. Taste and season with salt and pepper – I’m pretty generous here!

That’s it! Ladle into bowls while it’s piping hot and watch everyone’s faces light up with that first cheesy, beefy, veggie-packed spoonful.

Tips for the Best Philly Cheesesteak Soup

After making this soup more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every single time:

• Freeze the steak first: Pop your ribeye in the freezer for 20-30 minutes before slicing – it makes cutting those paper-thin slices so much easier!
• Shred your own cheese: Pre-shredded cheese has anti-caking agents that can make your soup grainy. Take the extra minute to shred blocks of provolone – it melts like a dream.
• Season in layers: I add a pinch of salt and pepper at each step (veggies, steak, broth) for the most balanced flavor.
• Low and slow with the cheese: Add the shredded cheese gradually over low heat, stirring constantly to prevent clumping.
• Taste before serving: The Worcestershire adds saltiness, so always do a final taste test before adding more salt!

Follow these simple tips and you’ll have restaurant-quality soup right at home!

Ingredient Substitutions for Philly Cheesesteak Soup

Don’t stress if you’re missing an ingredient – this soup is super flexible! Here are my favorite swaps that still taste amazing:

• Cheese: Can’t find provolone? American or white cheddar melts beautifully too
• Broth: Use chicken or vegetable broth if that’s what you have on hand
• Cream: Half-and-half works in a pinch, or coconut milk for dairy-free
• Steak: Sirloin or flank steak slices are great budget options
• Veggies: Swap green peppers for red or yellow, add hot peppers for kick

See? No need for a special grocery trip – make it work with what you’ve got!

Serving Suggestions for Philly Cheesesteak Soup

Oh, the serving possibilities for this soup are endless! Here’s how I love to enjoy mine:

• Crusty bread is a must – tear off hunks of fresh baguette or sourdough to dunk in that cheesy broth
• Simple side salad – a crisp green salad with vinaigrette cuts through the richness perfectly
• Garnish galore: I always top with extra shredded cheese, chopped fresh parsley or chives, and sometimes a sprinkle of red pepper flakes for heat
• Game day twist: Serve in bread bowls for the ultimate Philly cheesesteak experience!

Honestly? It’s amazing straight from the bowl too – no fancy extras needed when the soup’s this good!

Storing and Reheating Philly Cheesesteak Soup

Here’s the good news – this soup tastes even better the next day! Let it cool completely before storing in airtight containers. In the fridge, it’ll stay delicious for 3-4 days. For longer storage, freeze for up to 3 months (though honestly? It never lasts that long in my house).

When reheating, go low and slow on the stove with a splash of extra broth to bring back that perfect creamy texture. Microwaving works in a pinch, but stir every minute to prevent separation. Pro tip: If the cheese looks grainy after reheating, whisk vigorously – it’ll smooth right out!

Philly Cheesesteak Soup Nutrition Information

Now, let’s be real – we’re not eating this soup because it’s a salad! But I know some folks like to keep track, so here’s the nutritional breakdown per serving (about 1.5 cups). Remember, these are estimates – your exact numbers might vary a bit depending on your ingredients.

• Calories: 480 – hey, comfort food’s supposed to be satisfying!
• Protein: 34g – all that steak packs a protein punch
• Fat: 32g (16g saturated) – that’s where all the rich flavor comes from
• Carbohydrates: 12g – not too shabby for such a hearty soup
• Fiber: 2g – thanks to all those veggies
• Sugar: 6g – mostly from the natural sweetness of onions and peppers
• Sodium: 980mg – use low-sodium broth if you’re watching this
• Cholesterol: 125mg – worth every delicious bite

My philosophy? Everything in moderation – including moderation! This soup is packed with quality ingredients that actually fuel your body while warming your soul. Now go enjoy that cheesy goodness without guilt!

FAQs About Philly Cheesesteak Soup

Can I use chicken instead of steak?
Absolutely! Thinly sliced chicken breast works great – just brown it like you would the steak. You might want to use chicken broth instead of beef for flavor harmony.

How can I make this soup spicier?
My favorite ways are adding diced jalapeños with the veggies, stirring in a teaspoon of crushed red pepper flakes, or topping each bowl with hot sauce. Spicy banana peppers would be delicious too!

Can I make this in a slow cooker?
Yes! Sauté veggies and brown steak first, then transfer everything except cream and cheese to your slow cooker. Cook on low 4-6 hours, then stir in dairy ingredients at the end.

Why did my cheese get grainy?
This happens if the soup gets too hot when adding cheese. Always melt cheese over low heat and stir constantly. If it happens, whisk vigorously – it should smooth out!

For more delicious recipes and inspiration, check out our Pinterest page!

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