Name: Amazing Philly Cheese Steak Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon vegetable or olive oil; 1 pound lean steak (thinly sliced and cut into 1/2" pieces (or use lean ground beef)); kosher salt and freshly ground black pepper (and/or steak seasoning); 8 ounce white or cremini mushrooms (sliced thin); 1 medium onion (sliced thinly into short strips); 1 green bell pepper (sliced into short julienne strips); 1 tablespoon tomato paste; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano or marjoram (or Italian seasoning blend); 2 tablespoons all-purpose flour; 15 ounce beef broth (can); 6 ounce beef consomme (not diluted with water (about 1/2 can)); 1 tablespoon Worcestershire sauce; 1 heaping teaspoon mushroom or beef Better than Bouillon paste; 1/3 cup heavy cream or half-and-half; salad croutons (crushed a bit if large); shredded cheese (such as provolone, fontina, aged cheddar)

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As a busy home cook, I know the daily struggle of deciding what to make for dinner. Sometimes, I spend more time scrolling for inspiration than actually cooking. That’s why I absolutely adore this philly cheese steak soup; it brings all the comforting flavors of a classic Philly Cheesesteak sandwich into a warm, inviting bowl. This recipe is designed to be easy, incredibly flavorful, and is usually ready in about 35-40 minutes from start to finish.

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Why You’ll Love This Philly Cheese Steak Soup

I truly believe this philly cheese steak soup will become a staple in your kitchen. Here’s why I think you’ll adore it:

Ultimate Comfort: It captures all the savory, cheesy goodness of a Philly Cheesesteak in a deeply satisfying soup format, perfect for any evening.
Quick & Easy: I’ve streamlined the steps so you can get a delicious, hearty meal on the table without spending hours in the kitchen.
Flavor Layering: From perfectly seared steak to sautéed veggies and a rich broth, every ingredient builds layers of incredible taste.
Perfect for Any Skill Level: Whether you’re a seasoned cook or just starting out, my clear instructions make this recipe approachable and successful.

What Exactly is Philly Cheese Steak Soup?

I created this philly cheese steak soup as a delicious homage to the iconic Philly Cheesesteak sandwich. Imagine those tender, thinly sliced pieces of steak, sweet caramelized onions, vibrant bell peppers, and melted cheese, all reimagined as a rich, spoonable soup. It’s designed to deliver that authentic steak and cheese experience in a comforting, hearty bowl.

Key Ingredients for Our Amazing Philly Cheese Steak Soup

I always say that great recipes start with great ingredients. For this philly cheese steak soup, I’ve chosen components that really make the flavors sing.

The Star: Steak (and Other Meat Options)

For an authentic taste in this philly cheese steak soup, I suggest using lean steak, thinly sliced and cut into small pieces. Cuts like ribeye, sirloin, or flank steak work wonderfully. To get those super thin slices, I often partially freeze the steak for about 20-30 minutes before slicing it. This makes it much easier to achieve those delicate, quick-cooking pieces, which also brown beautifully for maximum flavor. If I’m really pressed for time, or just prefer it, lean ground beef is also an excellent and convenient alternative. Sometimes, I even use shredded chicken for a different twist.

The Veggies: Onions, Peppers, and Mushrooms

These vegetables are not just fillers; they are essential for building the foundational flavor of our philly cheese steak soup. I make sure to sauté the onions, green bell peppers, and mushrooms until they are wonderfully softened and just beginning to caramelize. This step releases their natural sweetness and deepens their savory notes, creating a rich aromatic base for the entire soup. Don’t rush this part; it’s where much of the magic happens.

The Broth Base: Layering Flavor

I believe a truly great soup has a broth that’s full of depth. For this philly cheese steak soup, I use a combination of beef broth, beef consomme, and a touch of mushroom or beef Better than Bouillon paste. The consomme adds a more concentrated, clear beef flavor, while the bouillon paste introduces an extra layer of umami. This layering technique ensures a rich, complex, and incredibly satisfying broth that perfectly complements the other ingredients.

The Cheese Factor: Melty Goodness

No philly cheese steak soup would be complete without delicious, melty cheese. I love using a blend of shredded cheeses such as provolone, fontina, or aged cheddar. Provolone brings that classic Philly Cheesesteak flavor, fontina adds a wonderful creaminess and nuttiness, and aged cheddar contributes a sharp, robust tang. These cheeses melt beautifully into the soup, adding a luxurious texture and undeniable richness.

Instructions of Philly Cheese Steak Soup Recipe

Season the steak strips or ground beef with kosher salt and black pepper, or your favorite ground steak seasoning.
Heat the oil in a 4-5 quart Dutch oven or soup over medium heat until the surface shimmers.
Add the beef to the pot.
Cook, stirring frequently, until mostly browned. Check the pot for fat. If there’s more than a couple of tablespoons’s worth, drain or spoon some of it off.
Add the mushrooms and saute until they’ve given off most of their liquids.
Add the onions and green peppers, plus a big pinch of salt, and saute until softened, stirring frequently.
Scoot everything in the pot off to one side, and let some of the liquids pool in the cleared area.
Spoon the tomato paste into the liquids, along with the smoked paprika, dried herbs, and a big pinch of salt. Stir the paste until fragrant, and then mix into the rest of the vegetables and meat.
Sprinkle the flour over the mixture and stir. It will all become a bit pasty; that’s good. Continuing stirring for 15 seconds or so to cook off the raw flavor of the flour.
Pour in the broth, consomme, soy/Worcestershire sauce, plus a 1/4 cup of water, stirring well.
Raise the heat to bring the soup to a gentle bubbling, and simmer for 10 minutes.
Mix in the Better than Bouillon paste, and turn heat to low.
Pour the dairy in small bowl, and spoon an equal amount of the hot soup liquids into it, stirring or whisking constantly, until smooth. Add to the soup, mixing well.
Serve with toppings and a side of crusty baguette.

Maya Anderson

Amazing Philly Cheese Steak Soup Recipe

This philly cheese steak soup brings all the comforting flavors of a classic Philly Cheesesteak sandwich into a warm, inviting bowl. This recipe is designed to be easy, incredibly flavorful, and is usually ready in about 35-40 minutes from start to finish.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 tablespoon vegetable or olive oil
1 pound lean steak thinly sliced and cut into 1/2″ pieces (or use lean ground beef)
kosher salt and freshly ground black pepper and/or steak seasoning
8 ounce white or cremini mushrooms sliced thin
1 medium onion sliced thinly into short strips
1 green bell pepper sliced into short julienne strips
1 tablespoon tomato paste
1 teaspoon smoked paprika
1/2 teaspoon dried oregano or marjoram or Italian seasoning blend
2 tablespoons all-purpose flour
15 ounce beef broth can
6 ounce beef consomme not diluted with water (about 1/2 can)
1 tablespoon Worcestershire sauce
1 heaping teaspoon mushroom or beef Better than Bouillon paste
1/3 cup heavy cream or half-and-half
salad croutons crushed a bit if large
shredded cheese such as provolone, fontina, aged cheddar

Equipment

Dutch oven
large soup pot
Chef’s knife
Cutting board
stirring spoon
Spatula
small bowl
Whisk

Method

Season the steak strips or ground beef with kosher salt and black pepper, or your favorite ground steak seasoning.
Heat the oil in a 4-5 quart Dutch oven or soup over medium heat until the surface shimmers.
Add the beef to the pot.
Cook, stirring frequently, until mostly browned. Check the pot for fat. If there’s more than a couple of tablespoons’s worth, drain or spoon some of it off.
Add the mushrooms and saute until they’ve given off most of their liquids.
Add the onions and green peppers, plus a big pinch of salt, and saute until softened, stirring frequently.
Scoot everything in the pot off to one side, and let some of the liquids pool in the cleared area.
Spoon the tomato paste into the liquids, along with the smoked paprika, dried herbs, and a big pinch of salt. Stir the paste until fragrant, and then mix into the rest of the vegetables and meat.
Sprinkle the flour over the mixture and stir. It will all become a bit pasty; that’s good. Continuing stirring for 15 seconds or so to cook off the raw flavor of the flour.
Pour in the broth, consomme, soy/Worcestershire sauce, plus a 1/4 cup of water, stirring well.
Raise the heat to bring the soup to a gentle bubbling, and simmer for 10 minutes.
Mix in the Better than Bouillon paste, and turn heat to low.
Pour the dairy in small bowl, and spoon an equal amount of the hot soup liquids into it, stirring or whisking constantly, until smooth. Add to the soup, mixing well.
Serve with toppings and a side of crusty baguette.

Notes

To avoid tough meat, don’t overcook your steak; sear thinly sliced pieces quickly over medium-high heat until just browned. If using ground beef, break it up well and brown thoroughly, draining excess fat. Properly sauté your onions, peppers, and mushrooms by taking your time, stirring frequently until soft and released moisture, which concentrates their natural flavors. When adding flour, sprinkle it evenly over meat and vegetables and stir constantly for about 15 seconds to cook off the raw taste and prevent lumps. For a smooth, creamy soup, temper heavy cream or half-and-half by whisking some hot soup liquid into the dairy in a small bowl before slowly stirring it back into the main pot to prevent curdling.

For make-ahead convenience, slice all vegetables and store them in airtight containers. You can also slice steak or brown ground beef ahead of time, storing cooked meat separately. Leftover soup stores well in an airtight container in the refrigerator for up to 3-4 days once cooled. Reheat gently on the stovetop, stirring occasionally, adding a splash of broth or water if needed. Individual portions can be microwaved. This soup freezes fairly well, but dairy can separate; consider making and freezing the soup before adding cream, then add fresh dairy when reheating. Freeze in airtight, freezer-safe containers for 2-3 months, thawing overnight in the refrigerator.

Serve with a generous sprinkle of shredded provolone, fontina, or aged cheddar cheese. Crunchy, lightly crushed salad croutons mimic a crusty roll. A side of crusty baguette slices for dipping is recommended. For an immersive experience, serve in hollowed-out bread bowls. Add pickled hot peppers for tang, or hot sauce for spice. Fresh parsley or chives add freshness, and crispy fried onions offer extra texture.

If your soup isn’t thick enough, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth, then stir it into the simmering soup and cook for another minute or two until thickened.

Philly Cheese Steak Soup Variations & Substitutions

I love how adaptable this philly cheese steak soup is, making it easy to fit various tastes or dietary needs. Here are some of my favorite ways to change it up.

Substitution/Variation	Description	Considerations
Cheese Swaps	Instead of the suggested blend, I sometimes use Cheez Whiz for a truly authentic (if less gourmet) Philly experience, or American cheese slices for super melty richness. Sharp cheddar or Gruyere also work beautifully.	Cheez Whiz/American cheese will give a smoother, gooier texture. Sharp cheddar adds a stronger, tangier flavor. Gruyere melts wonderfully and has a nutty, earthy note.
Alternative Proteins	Lean ground beef is already listed as an option. I also enjoy shredded rotisserie chicken for a quicker alternative. For a vegetarian version, I use thick-sliced portobello mushrooms or plant-based steak strips.	Ground beef is very easy and economical. Shredded chicken will lighten the flavor profile. If using portobello mushrooms, I sauté them well to release their moisture and develop deep flavor. Plant-based steak strips should be cooked according to package directions.
Vegetable Additions	I sometimes add a finely diced jalapeño along with the bell peppers for a subtle kick. Different types of mushrooms, like shiitake or oyster mushrooms, can add more complex earthy notes. A handful of fresh spinach stirred in at the very end is also delicious.	Jalapeños will introduce a mild heat; remove seeds for less spice. Experimenting with other mushrooms changes the umami profile. Spinach will wilt quickly, so I add it just before serving.
Dietary Adaptations	For a dairy-free philly cheese steak soup, I swap heavy cream for full-fat coconut milk (canned, not refrigerated carton) or a plant-based cream alternative, and use nutritional yeast for a cheesy flavor. For gluten-free, I use a cornstarch slurry instead of flour.	Full-fat coconut milk can add a subtle sweetness; make sure to use unsweetened. Nutritional yeast adds a savory, cheesy flavor without dairy. For the cornstarch slurry, I mix 1-2 tablespoons of cornstarch with an equal amount of cold water, then stir it into the simmering soup at the end until thickened. Ensure your beef broth is certified gluten-free.

Make-Ahead, Storage, and Reheating Instructions

I know you’re busy, so I always make sure to include practical advice for managing leftovers and prepping ahead. This philly cheese steak soup is fantastic for meal planning.

Make-Ahead Tips

To save time on a busy weeknight, I often prep some components in advance. I slice all the vegetables and store them in airtight containers in the fridge. I can also slice the steak and keep it ready, or even brown the ground beef ahead of time. I just store the cooked meat separately and add it to the soup when I’m ready to cook.

How to Store Leftovers

Leftover philly cheese steak soup is wonderful. Once the soup has cooled completely, I transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.

Reheating Your Soup

When reheating, I gently warm the soup on the stovetop over low to medium heat, stirring occasionally, until it’s heated through. If it seems too thick, I add a splash of beef broth or water to reach my desired consistency. You can also reheat individual portions in the microwave, stirring halfway through.

Can You Freeze It?

This philly cheese steak soup freezes fairly well, but with one important note: dairy-based soups can sometimes separate or become a bit grainy when frozen and thawed. To minimize this, if I plan to freeze the soup, I often make it up to the point before adding the heavy cream or half-and-half. Then, when I reheat it from frozen, I add the dairy fresh. If you do freeze it with the dairy, just be aware the texture might change slightly, but it will still be delicious. I freeze it in airtight, freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions for Your Philly Cheese Steak Soup

This philly cheese steak soup is incredibly satisfying on its own, but I love to offer some creative serving suggestions to make it an even more special meal.

My favorite way to serve it is with a generous sprinkle of shredded provolone, fontina, or aged cheddar cheese right on top, allowing it to melt into gooey perfection. I also adore crunchy salad croutons, especially if they’re lightly crushed, to mimic the texture of a crusty roll.

Beyond that, I often serve it with a side of crusty baguette slices for dipping. For an extra touch, you could ladle the soup into hollowed-out bread bowls for a truly immersive experience. Sometimes, I add a few pickled hot peppers for a vinegary tang, or a drizzle of my favorite hot sauce for a spicy kick. Fresh parsley or chives chopped finely also add a nice burst of freshness, and crispy fried onions offer another layer of texture and savory flavor.

Frequently Asked Questions about Philly Cheese Steak Soup

I get a lot of great questions from my readers, so I wanted to answer a few common ones about this philly cheese steak soup.

Can I use frozen meat? A: Yes, you certainly can use frozen meat. If you’re using frozen steak strips or ground beef, I recommend thawing them completely in the refrigerator before cooking to ensure even browning and proper cooking.

What’s the best way to thicken the soup? A: I’ve built in flour as a thickener in my recipe, which works wonderfully. If you find your soup isn’t quite as thick as you’d like after simmering, you can create a cornstarch slurry. Just mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth, then stir it into the simmering soup and cook for another minute or two until thickened.

Can I make this in a slow cooker or Instant Pot? A: This recipe is written for the stovetop for speed and depth of flavor development. While you could adapt it, I haven’t specifically tested it for a slow cooker or Instant Pot. If I were to try, I would still brown the meat and sauté the vegetables on the stovetop first to build flavor, then transfer everything to the slow cooker or Instant Pot for the simmering stage.

What kind of bread is best with philly cheese steak soup? A: I find that a good crusty baguette or a hearty artisan bread is perfect for dipping into this soup. The crust holds up well and the soft interior soaks up all the delicious broth. Sometimes, I even use toasted hoagie rolls for a fun, extra nod to the sandwich inspiration.

Conclusion

I hope this philly cheese steak soup brings a little bit of that classic comfort right into your kitchen. It’s truly a testament to how simple ingredients, handled with a little care, can create something so incredibly satisfying and flavorful. I designed this recipe to be approachable and delicious, taking the guesswork out of “What will I cook?” tonight.

I’m always eager to hear how my recipes turn out for you! Please leave a comment below with your thoughts, ask any questions you might have, or share your own results and favorite variations. Happy cooking, friends!