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A close-up shot of the rich and creamy texture of the Philly cheesesteak soup, highlighting the thinly sliced beef and vegetables.

Philly Cheesesteak Soup: The Ultimate Creamy Recipe

Capture the iconic flavors of a classic Philly Cheesesteak in this incredibly rich and creamy soup. Loaded with tender steak, sautéed peppers and onions, and a velvety provolone cheese broth, this is the ultimate comfort food meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ribeye or sirloin steak thinly sliced against the grain
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large yellow onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour omit for keto/low-carb
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 8 oz provolone cheese shredded
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Dutch Oven or Large Pot
  • 1 Sharp knife

Instructions
 

  1. Season the thinly sliced beef with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until just browned. Remove from the pot and set aside.
  2. In the same pot, melt the butter. Add the sliced onions and bell peppers, sautéing until soft and lightly caramelized, about 8-10 minutes. Add the minced garlic and cook for one more minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir for one minute. Slowly whisk in the beef broth until smooth. Add the Worcestershire sauce, bring to a simmer, and cook for 15 minutes.
  4. Reduce heat to low. Stir in the heavy cream and the seared beef. Gradually add the shredded provolone cheese, stirring until melted and smooth. Do not let it boil. Season with salt and pepper to taste and serve immediately.

Notes

For the best results, use a block of provolone cheese and shred it yourself to ensure the soup is perfectly smooth and creamy.
To easily slice the beef thinly, place it in the freezer for 30-45 minutes before slicing.
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