Creamy Philly Cheese Steak Soup

This hearty Creamy Philly Cheese Steak Soup transforms the beloved Philadelphia sandwich into a comforting bowl of deliciousness. The rich broth, tender beef, and melted cheese create the perfect meal for chilly evenings when you want something substantial yet easy to prepare.

I first made this soup on a freezing winter night when my family was craving cheesesteaks but I wanted something more comforting. The moment they tasted it, this instantly became our new favorite comfort food tradition for movie nights.

Ingredients

• Beef Sirloin provides the perfect texture and flavor while staying tender in the soup. Look for well-marbled pieces for the best flavor.
• Olive Oil helps brown the meat and develop deep flavors. Use a good quality oil for best results.
• Onion adds sweetness and that classic cheesesteak flavor. Choose firm onions without soft spots.
• Green Bell Pepper contributes freshness and authentic Philly flavor. Select peppers that feel heavy for their size.
• Garlic cloves bring aromatic depth. Always opt for fresh over pre-minced for the most vibrant taste.
• Beef Broth forms the savory foundation. A quality broth makes a huge difference in flavor.
• Heavy Cream creates that irresistible richness. Room temperature cream incorporates more smoothly.
• Shredded Provolone Cheese melts beautifully and provides that authentic cheesesteak flavor. Freshly shredded melts better than pre-packaged.
• Salt and Pepper for seasoning to your preference. Freshly ground pepper makes a noticeable difference.

Step-by-Step Instructions

Prepare the Beef

Heat olive oil in a large pot over medium heat until it shimmers and moves easily across the pan. Add your beef sirloin and let it brown properly without stirring too frequently. This takes about 5-7 minutes and develops those rich flavors we love. Remove the browned beef and set aside on a plate.

Sauté the Vegetables

In that same pot with all those wonderful beef drippings, add your diced onions, bell peppers, and minced garlic. Let them sweat down for 4-5 minutes until softened. The vegetables will absorb the beef flavor while adding their own aromatics to create a beautiful foundation for the soup.

Simmer the Base

Return your browned beef to the pot and pour in the beef broth. Allow everything to simmer together for a full 15 minutes. This is where the magic happens as the flavors meld and the beef becomes even more tender in the broth.

Create the Creamy Finish

Now for the transformation into true comfort food. Reduce the heat to low and slowly stir in the heavy cream. Add the shredded provolone gradually while stirring to ensure it melts evenly without clumping. This takes about 3-4 minutes and results in a beautifully smooth, creamy texture.

Season and Serve

Taste your masterpiece and adjust the seasoning with salt and pepper as needed. The cheese adds saltiness so start with a light hand. Serve immediately in warm bowls for the ultimate comfort experience.

Bookmark

The provolone cheese is truly the star ingredient here. I discovered its perfect melting properties after trying several different cheeses in this recipe. The way it melts into the cream creates a silky texture that perfectly mimics the authentic Philly cheesesteak experience while adding that unmistakable tang.

Bread Pairings

This soup practically begs for good bread alongside it. A crusty French baguette or sourdough makes the perfect companion for dipping into the rich broth. For an even more authentic Philadelphia experience, hollow out a portion of Italian bread to create a bread bowl. The soup will slowly soak into the bread creating an incredible eating experience.

Make Ahead and Storage

This soup holds beautifully in the refrigerator for up to 3 days. Store in an airtight container once completely cooled. When reheating, do so gently over medium-low heat, stirring occasionally to prevent the cream from separating. Add a splash of fresh beef broth if the soup has thickened too much during storage. Note that this soup is not ideal for freezing due to the dairy content.

Variations to Try

For a lighter version, substitute half and half for the heavy cream. The soup will be slightly less rich but still delicious. If you prefer more vegetables, mushrooms make an excellent addition that complements the beef wonderfully. Sauté them with the peppers and onions. For extra indulgence, consider topping each bowl with additional melted cheese or even a few crispy onions for textural contrast.

Recipe Q&A

→ What cuts of beef work best for this soup?

Sirloin is recommended for its tender texture and rich flavor, but ribeye offers excellent marbling and flavor if you prefer. Flank steak works well too when sliced thinly against the grain. For a budget option, chuck roast can be used if cut into smaller pieces and cooked slightly longer.

→ Can I make this soup ahead of time?

Yes, you can prepare most of this soup in advance. Cook the beef and vegetables with the broth, then refrigerate for up to 2 days. When ready to serve, reheat gently and add the cream and cheese just before serving to prevent separation. Complete soup (with dairy added) is best consumed within 2-3 days.

→ What can I substitute for heavy cream?

Half-and-half is the easiest substitute for a lighter version. For a richer but less creamy option, try whole milk mixed with 2 tablespoons of melted butter. Non-dairy alternatives include full-fat coconut milk or cashew cream, though these will add subtle flavor differences.

→ What sides pair well with this soup?

Crusty bread or garlic bread is perfect for dipping. A simple green salad with vinaigrette provides a nice contrast to the rich soup. For a more substantial meal, serve with potato wedges or sweet potato fries. Toasted hoagie rolls also complement the Philly cheesesteak flavors wonderfully.

→ How can I thicken this soup if it's too thin?

Create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir into the simmering soup. Alternatively, add more shredded cheese, which adds richness while thickening. For a roux-based thickening, sauté 1 tablespoon each of butter and flour before adding the broth.

→ Can I make this soup in a slow cooker?

Yes! Brown the beef and sauté vegetables as directed, then transfer to a slow cooker with the broth. Cook on low for 6-8 hours or high for 3-4 hours. In the last 30 minutes, stir in the cream and cheese until melted. This method develops even deeper flavors.