Philly Cheesesteak Soup

Philly Cheesesteak Soup is a hearty and comforting twist on the classic Philly cheesesteak sandwich, reimagined as a creamy, flavorful soup. Packed with tender beef, sautéed peppers, onions, and a blend of rich cheeses, this soup delivers all the delicious flavors of the iconic sandwich in a warm bowl perfect for cozy meals.

You’ll love this soup because it combines savory sautéed vegetables with tender strips of beef and a luscious creamy broth enlivened by Worcestershire sauce and hot sauce. The addition of white cheddar and provolone cheeses adds depth and gooey richness, while fresh parsley and homemade croutons provide texture and freshness. This soup is easy to prepare yet impressive in taste, ideal for weeks when you crave comfort food with a gourmet touch.

Ingredients

Beef:

• 2 tablespoons olive oil
• 1 medium green bell pepper, thinly sliced
• 1 pound beef steak or top round, thinly sliced

Soup:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• Salt and pepper, to taste
• 6 cups beef broth
• 1 cube beef bouillon (optional)
• 1 cup heavy cream
• 8 ounces white cheddar cheese, shredded
• 8 ounces provolone cheese, shredded
• 2 tablespoons fresh parsley, chopped

Croutons:

• ½ baguette, cut into 1-inch cubes
• ¼ cup olive oil
• Salt and pepper, to taste

Instructions

1. In a large Dutch oven over medium-high heat, warm 2 tablespoons olive oil. Add the sliced green bell pepper and sauté for around 2 minutes until starting to soften.

2. Add the thinly sliced beef to the pan and cook, stirring occasionally, until browned, about 3 minutes. Remove beef and peppers and set aside.

3. Add 1 tablespoon olive oil to the same pot. Sauté onion, carrot, and celery for 3-5 minutes until onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.

4. Sprinkle flour over the vegetables and stir to coat. Add Worcestershire sauce, hot sauce, salt, and pepper, stirring well and cooking for a minute to remove the raw flour taste.

5. Pour in beef broth, add bouillon cube if using, and bring to a boil. Reduce heat to low and simmer for 15 minutes until vegetables are tender.

6. Using an immersion blender, blend the soup until smooth or transfer to a blender carefully.

7. Return soup to the pot and stir in heavy cream, cheddar, and provolone cheeses. Simmer for another 5 minutes until cheese melts.

8. Add half of the beef and pepper mixture back into the soup, removing from heat.

9. For croutons, preheat oven to 400°F. Toss baguette cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 7-10 minutes until golden and crisp.

10. Serve soup in bowls topped with remaining beef and pepper mixture, fresh parsley, and croutons.

My Best Tips for Success

• Thinly slice beef against the grain for tender bites.

• Use an immersion blender for easy smoothing without mess.

• Adjust hot sauce to your heat preference.

• Make croutons fresh for crunch, or use store-bought.

• Simmer gently after adding cheese to avoid curdling.

Delicious Variations to Try

• Add mushrooms to the soup for extra umami flavor.

• Substitute heavy cream with half-and-half for lighter soup.

• Use provolone or mozzarella for different cheesy textures.

• Sprinkle with sliced green onions or chives for freshness.

• Serve with toasted baguette slices for dipping.

Frequently Asked Questions

Can I use ground beef instead of sliced steak?

Yes, cook ground beef thoroughly and add to the soup at the same stage.

How do I store leftover soup?

Store in airtight containers in the refrigerator for up to 3 days.

Can I freeze Philly Cheesesteak Soup?

Yes, freeze in portions but cheese texture may change slightly after thawing.

What if I don’t have bouillon cubes?

You can omit or use extra beef broth for flavorful stock.

How spicy is this soup?

Adjust hot sauce to your preferred heat level or omit for mild flavor.

Philly Cheesesteak Soup

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• Author: Emma Hart
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A creamy, hearty soup inspired by the iconic Philly cheesesteak sandwich, packed with tender beef, sautéed peppers, onions, and rich melted cheese. Finished with fresh parsley and crunchy croutons.

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Ingredients

Scale 1x2x3x

Beef

2 tbsp olive oil

1 medium green bell pepper, thinly sliced

1 lb beef steak or top round, thinly sliced

Soup

1 tbsp olive oil

1 medium onion, chopped

1 medium carrot, chopped

2 stalks celery, chopped

3 garlic cloves, minced

⅓ cup all-purpose flour

1 tbsp Worcestershire sauce

1 tsp hot sauce

Salt and black pepper, to taste

6 cups beef broth

1 beef bouillon cube (optional)

1 cup heavy cream

8 oz white cheddar cheese, shredded

8 oz provolone cheese, shredded

2 tbsp chopped fresh parsley

Croutons

½ baguette, cut into 1-inch cubes

¼ cup olive oil

Salt and black pepper, to taste

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Instructions

1. Sauté beef and peppers: Heat 2 tbsp olive oil in a Dutch oven over medium‑high heat. Add green bell pepper and sauté 2 minutes. Add beef and cook, stirring, until browned. Remove and set aside.

2. Cook vegetables: Add 1 tbsp olive oil to the same pot. Sauté onion, carrot, and celery 3–5 minutes until softened. Stir in garlic and cook 30 seconds.

3. Create base: Sprinkle flour over vegetables, stirring to coat. Add Worcestershire sauce, hot sauce, salt, and pepper. Cook 1 minute to remove raw flour flavor.

4. Simmer: Pour in beef broth and bouillon cube. Bring to a boil, then reduce heat and simmer 15 minutes until vegetables are tender.

5. Blend: Use an immersion blender to puree the soup until smooth.

6. Add cream and cheese: Stir in heavy cream, cheddar, and provolone over low heat until melted and smooth.

7. Add beef mixture: Return half of the beef and peppers to the soup, saving the rest for garnish. Remove from heat.

8. Make croutons: Preheat oven to 400°F (200°C). Toss baguette cubes with olive oil, salt, and pepper. Bake 7–10 minutes until golden and crisp.

9. Serve: Ladle soup into bowls and top with remaining beef, peppers, parsley, and croutons.

See also  Creamy parmesan italian sausage soup

Notes

Slice beef thinly against grain for tenderness.

Use immersion blender for creamy texture.

Add hot sauce gradually to control heat.

Avoid boiling after cheese addition to prevent curdling.

Serve with toasted bread or croutons for crunch.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup, Main Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/6 recipe
• Calories: 490
• Sugar: 5 g
• Sodium: 780 mg
• Fat: 33 g
• Saturated Fat: 17 g
• Unsaturated Fat: 14 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 125 mg

Keywords: philly cheesesteak soup, creamy cheese soup, beef and pepper soup, hearty winter soups, cheesy comfort food