If you have ever wished you could enjoy the bold, hearty flavors of a classic Philly cheese steak in a warm, comforting bowl of soup, your wish has come true! This Philly Cheese Steak Soup Recipe combines tender slices of sirloin, vibrant bell peppers, earthy mushrooms, and melty provolone cheese all swimming in a rich, creamy broth. It captures everything you love about the sandwich but adds a cozy twist that’s perfect for any time of year. Whether you need a soul-warming meal on a chilly day or an impressive dish to make for friends, this soup hits all the right notes without being complicated.
Ingredients You’ll Need
Getting the ingredients just right is the secret to nailing this Philly Cheese Steak Soup Recipe. Each item plays a key role, from the juicy sirloin steak providing that meaty base to the blend of veggies adding depth and color, and the cheese tying everything together with a luscious finish.
- 1 lb sirloin steak: Choose thinly sliced for quick cooking and tender bites throughout the soup.
- 1 onion, diced: Adds a subtle sweetness that balances the savory components.
- 1 green bell pepper, diced: Brings a fresh, slightly crisp texture and a bright pop of color.
- 8 oz baby bella mushrooms, sliced: Offers earthy flavor and a tender meaty texture.
- 4 cups beef broth: Creates the flavorful base of the soup with rich, beefy goodness.
- 1 cup heavy cream: Adds velvety smoothness and richness to the broth.
- 1 cup shredded provolone cheese: Melts beautifully to give the soup that signature cheesy Philly feel.
- 1 tablespoon olive oil: For sautéing vegetables and steak without overpowering flavors.
- 1 teaspoon garlic powder: Brings warmth and subtle punch to the seasoning.
- 1 teaspoon dried thyme: Adds a nice herbaceous depth.
- Salt and pepper, to taste: Essential for rounding out all the flavors.
- 2 tablespoons butter: Used if you want a thicker soup, helps create a smooth roux.
- 2 tablespoons flour (optional): For thickening the broth into a comforting, creamy consistency.
- Fresh parsley, chopped: A bright, fresh garnish that lifts the whole dish.
- Crusty bread or rolls (optional): Perfect for dipping and soaking up every last savory drop.
How to Make Philly Cheese Steak Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, green bell pepper, and sliced mushrooms. Cook them gently for 5 to 7 minutes until the vegetables soften and the mushrooms release their natural juices. This step builds a fragrant, flavorful foundation for your soup—don’t rush it!
Step 2: Brown the Steak
Push the cooked veggies to one side of the pot and add your thinly sliced sirloin steak. Let it brown for 3 to 4 minutes, turning to sear all sides evenly. Season everything with garlic powder, dried thyme, salt, and pepper to infuse the meat and veggies with bursts of savory flavor that perfectly complement each other.
Step 3: Simmer with Beef Broth
Pour in the beef broth and bring the entire pot to a gentle simmer. Let the soup cook for about 10 minutes to allow all those wonderful ingredients to meld together into a harmonious taste sensation. This simmering is where the magic of the Philly Cheese Steak Soup Recipe really starts to develop.
Step 4: Make It Creamy and Thick (Optional)
If you prefer a thicker soup, melt butter in a separate pan over medium heat, then stir in flour to create a quick roux. Cook it for 1 to 2 minutes until lightly golden. Slowly whisk some hot broth into the roux, then pour this mixture back into your pot. Stir continuously and simmer a few more minutes while the soup thickens to just the right creamy consistency.
Step 5: Add the Cream and Cheese
Lower the heat and pour in the heavy cream and shredded provolone cheese. Keep stirring gently until the cheese melts completely and the soup becomes luxuriously creamy. This step brings the signature melty cheese goodness that elevates this dish from soup to something truly special.
Step 6: Final Seasoning and Serve
Give your soup a taste and adjust salt or pepper if needed. Ladle it into bowls, sprinkle fresh chopped parsley on top for brightness, and serve alongside crusty bread or rolls. This is your moment to enjoy a bowl bursting with delicious Philly Cheese Steak flavors in a satisfyingly warm and creamy soup form.
How to Serve Philly Cheese Steak Soup Recipe
Garnishes
Fresh parsley is the simplest and most effective garnish, adding a burst of vibrant green color and a clean, herbal note that cuts through the richness of the soup. You can also add a few extra shreds of provolone on top or a dash of cracked black pepper for a little visual contrast and extra flavor kick.
Side Dishes
This soup pairs beautifully with crusty bread or soft dinner rolls that are perfect for dipping and soaking up the creamy broth. A simple side salad with a crisp vinaigrette can also provide a refreshing balance to the rich soup.
Creative Ways to Present
For a fun twist, serve the Philly Cheese Steak Soup Recipe in hollowed-out bread bowls for an eye-catching presentation that doubles as an edible container. You could also top the soup with crispy fried onions or crumbled bacon to add texture, creating a truly memorable meal experience.
Make Ahead and Storage
Storing Leftovers
Leftover soup should be cooled to room temperature and stored in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it ideal for quick lunches or hearty weeknight dinners.
Freezing
You can freeze the soup, but it’s best to do so before adding the heavy cream and cheese. Reheat the thawed soup on the stove first, then stir in cream and cheese to preserve the flavors and texture. Freeze in portion-sized containers to make future meals simple and convenient.
Reheating
When reheating, warm gently on the stove over low heat to avoid curdling the dairy. Stir often until heated through and creamy once again. Adding a splash of broth or cream during reheating can help restore the perfect silky consistency.
FAQs
Can I use a different type of cheese?
Absolutely! While provolone is traditional and melts beautifully, mozzarella or even a mild cheddar can work well and bring their own unique flavor to the Philly Cheese Steak Soup Recipe.
How thin should the steak slices be?
Thinly sliced steak is key for quick cooking and tenderness. Aim for slices about 1/8-inch thick, which lets the meat cook evenly without becoming tough or rubbery.
Is there a vegetarian version of this soup?
You can create a vegetarian version by skipping the steak and using vegetable broth. Load up on mushrooms and bell peppers for extra flavor and texture, and consider adding plant-based cheese for that creamy finish.
Can I prepare this soup in advance?
Yes! This Philly Cheese Steak Soup Recipe actually tastes even better the next day as the flavors continue to meld. Just wait to add the cream and cheese until you reheat to keep everything fresh and creamy.
What can I use to thicken the soup if I don’t want to use flour?
You can use cornstarch slurry or mashed potatoes as alternative thickeners. Both options create a smooth texture without flour and keep the soup rich and satisfying.
Final Thoughts
I can’t recommend this Philly Cheese Steak Soup Recipe enough if you crave a cozy, cheesy, and utterly comforting meal with all the goodness of a beloved sandwich in a warm bowl. It’s a perfect dish to share, enjoy solo, and make again and again. Give it a try—you’ll likely find it becoming a new favorite in your recipe collection!
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Philly Cheese Steak Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheese Steak Soup is a creamy, hearty take on the classic sandwich, featuring tender sirloin steak, sautéed vegetables, and melted provolone cheese in a rich beef broth. Perfect for a comforting meal, this soup combines savory flavors with a luscious texture that’s sure to satisfy any craving for a Philly cheesesteak in a bowl.
Ingredients
Meat and Dairy
- 1 lb sirloin steak, thinly sliced
- 1 cup heavy cream
- 1 cup shredded provolone cheese (or mozzarella)
- 2 tablespoons butter
Vegetables
- 1 onion, diced
- 1 green bell pepper, diced
- 8 oz baby bella mushrooms, sliced
- Fresh parsley, chopped (for garnish)
Liquids and Broth
- 4 cups beef broth
Pantry Staples and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons flour (optional, for thickening)
Optional
- Crusty bread or rolls (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.
- Add broth and simmer: Pour the beef broth into the pot and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
- Make the roux for thickening (optional): If you prefer 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 from the pot to the roux, whisking constantly to prevent lumps. Pour the mixture back into the soup and stir to combine. Simmer for a few more minutes to thicken.
- Add 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 and smooth.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or rolls for dipping if desired.
Notes
- Thinly slicing the sirloin steak ensures quicker cooking and tender bites.
- Using provolone cheese gives the soup an authentic Philly cheesesteak flavor; mozzarella is a milder substitute.
- The flour roux is optional but recommended for a thicker, creamier soup texture.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Slicing the mushrooms thinly helps them soften and blend well into the soup.
- Serve with crusty bread or rolls to soak up the delicious broth.
