Philly Cheesesteak Soup
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This tasty rich and creamy Philly Cheesesteak Soup is absolutely incredible! Made with tender perfectly seared steak, sautéed green peppers, lots of cheesy goodness, and topped with homemade seasoned croutons, it is a total explosion of flavor! The easy crowd pleasing recipe is sure to wow your family and takes less than an hour to make!
What Is Philly Cheesesteak Soup?
Just like the name sounds, Philly cheesesteak soup is basically all the best parts of a cheesesteak sandwich transformed into a yummy creamy soup! It’s then topped with homemade crispy croutons to complete the experience and is amazing! I’m telling you, it doesn’t get much better!
So if you’re like me and love a good cheesesteak then you are going to love this Philly cheesesteak soup recipe. Full of all the savory flavors of my Classic Philly Cheesesteak and cheesy goodness of a soup like my Bacon and Beer Soup, this is one of those delicious soup recipes that is going to become your new favorite. With all the umami flavors of steak and salty flavors of cheese, this one will be a hit at your house.
The soup is served topped with croutons, but feel free to add more toppings like some crispy bacon bits, sautéed mushrooms, or finely sliced jalapeño peppers if you like. And it’s a complete meal in a bowl or bread bowl if you really want to go all out! But a fresh green salad is always a lovely contrast when paired with a hearty rich soup like this one.
Why You’ll Love This Philly Cheesesteak Soup
- Cheesesteak Inspired! With tasty tender beef, lots of cheese, and seasoned homemade croutons, the cheesesteak inspired soup is so unbelievably good that you won’t believe your taste buds.
- Easy Recipe! This easy to follow recipe takes just under an hour. The instructions and process are quite simple, which makes the recipe completely foolproof even for the most novice cook.
- Meal Prep Option! You can make the base of the soup and store it in the fridge or freezer. Then just saute the beef and bell pepper right before it’s served and you’ve got yourself a make-ahead meal.
- Olive Oil – I like to use olive oil for its flavor, but you can use any type of vegetable oil you like.
- Green Bell Pepper – You’ll need a green bell pepper for the soup. It wouldn’t be a Philly cheesesteak soup without it.
- Beef – You can use beef steak or top round. But whatever your choice, it needs to be thinly sliced.
- Olive Oil – You’ll need a bit of olive oil to saute the veggies.
- Mirepoix – It’s basically a French culinary term that refers to a mixture of celery, carrots, and onions. I always use brown or yellow onion for the most flavor.
- Garlic – Always use freshly minced garlic to add the best flavor.
- Flour – Basic all-purpose flour is used to thicken the soup.
- Worcestershire Sauce – Add a lovely touch of salty goodness and umami. You can replace this with a low sodium soy sauce.
- Hot Sauce – Used to add a splash of heat, but you can omit it if you prefer.
- Seasoning – Salt and pepper are used as seasonings to enhance the taste of the ingredients.
- Beef Broth – I use low-sodium broth to control the level of added salt. Chicken broth or vegetable broth will also work.
- Heavy Cream – Adds richness and makes the soup creamy. Half and half will also work, but it won’t be quite as creamy.
- Cheese – I use white cheddar and provolone to give the soup its cheesy taste and texture. But any type of cheese will work. Sharp cheddar is another good option and if you don’t have provolone then mozzarella is a good alternative.
- Parsley – Used to garnish the soup and add a layer of herb flavor. Always use fresh parsley.
- Bread – You’ll need about half of a baguette. But if you don’t have one, you can use any type of bread.
- Olive Oil – Used to crisp up the croutons and flavor them.
- Seasoning – Salt and pepper add a little more flavor. You can also add a dash of garlic powder too.
Aside from some easy to find ingredients, you only need one pot and a sheet pan to make this easy recipe! It all comes together in under an hour and the results are super tasty.
Before you begin the soup, preheat your oven to 400°F (204°C) to make the croutons. Now, line a sheet pan with parchment paper and set it aside for now.
To start the soup, you’ll need to cook the bell pepper and sear the meat, which creates a lot of flavor. So heat 2 tablespoons of olive oil in a large Dutch Oven or pot over medium-high heat. Then add the bell pepper and saute it for about 2 minutes or until it starts to soften. Next, add the thinly sliced beef and cook it while stirring occasionally until it has browned, which typically takes about 3 minutes. Now, transfer the seared beef and peppers to a plate and set aside for a later step.
Next, heat 1 tablespoon of olive oil in the same pot that you just cooked your beef. Then add the mirepoix, which is your onions, carrots, and celery to the pot and saute everything for 3 to 5 minutes or until the onion is soft and translucent. Finally, add the minced garlic and cook for another 30 seconds until aromatic.
To start, sprinkle the flour over the veggies and stir. Now, add the Worcestershire sauce, hot sauce, some salt, and a bit of black pepper. Then stir well and cook the mixture for just a minute to remove the raw flour taste.
Next, stir in the beef broth and bring the soup to a boil. Then once it comes to a boil, turn the heat down to low and let it simmer for about 15 minutes or until the veggies are tender.
While the soup is simmering and the veggies are getting soft, let’s start making some homemade croutons. First, drizzle the cubed bread with olive oil and then sprinkle it with salt and pepper. Next, toss to combine and then place the seasoned bread cubes in a single layer on the prepared baking sheet. Now, transfer them to the oven and bake for 7 to 10 minutes or until golden brown and crispy.
Now, you need to puree the soup to make it nice and creamy. You can use an immersion blender, which is probably the easiest way. But both a blender and food processor will work as well. Yet, however you choose to puree the soup, you want it to be smooth and free of chunks.
Once the soup is pureed, put it back into the pot. Then stir in the heavy cream, cheddar cheese, and provolone cheese. Now, simmer the soup for another 5 minutes to melt the cheese and then remove it from the heat.
I like to add half of the beef and peppers right into the soup and save the other half to top over individual servings. With the recipe complete, ladle some of the Philly cheesesteak soup into your favorite bowls. Then top it with some of the seared beef and green pepper mixture followed by a handful of croutons and serve.
Can I Make This Recipe Gluten Free?
Yes! Just use gluten-free flour for the soup recipe and gluten-free bread to make the croutons. However, I suggest using a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour. Cornstarch and arrowroot flour are also other options, but if you go this route you only need about 2 tablespoons.
Can I Use Other Types Of Meat?
Yes, of course! You can use ground beef, chicken, pork, Italian sausage, or anything you like. It won’t taste as much like a traditional Philly cheesesteak but it will still be totally yummy.
Expert Tips
- Sear the meat properly. The meat should be thinly sliced and cooked quickly for the most tender beef. Do your best not to overcook it.
- Do not burn the veggies. Make sure to move the mirepoix around the pot often as it cooks. If it burns and sticks to the bottom it can make the soup bitter.
- Season at the very end. Soup reduces as it simmers. If you add extra salt too early on in the cooking process there is a good chance you will end up with oversalted soup.
Storage
Leftover Philly cheesesteak soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a saucepan on the stove. However if frozen, you can either let it thaw out first overnight in the fridge or reheat it from frozen in the microwave or on the stovetop.
Other Delicious Soup Recipes To Try
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Philly Cheesesteak Soup
Video
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 cup 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)
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Instructions
Beef
- Heat the olive oil in a large Dutch Oven over medium-high heat. Add bell pepper and sauté for 2 minutes until the peppers start to soften. Add the beef and cook until browned, stirring occasionally. Should take 3 minutes. Transfer the beef and peppers to a plate. Set aside.
Soup
- In the same Dutch oven heat the tablespoon of olive oil. Add the onion, carrots and celery to the pot and sauté for 3 to 5 minutes until onion is soft and translucent. Stir in the garlic and cook for 30 seconds until aromatic.
- Sprinkle the flour over the veggies and stir. Add in the Worcestershire sauce, hot sauce and season with salt and pepper. Stir well and cook for 1 minute to remove the raw flour taste.
- Stir in the beef broth bring to a boil. If preferred, add a beef bouillon crumbled up for extra beef flavor. Turn the heat down to low and simmer for 15 minutes until vegetables are tender.
- Use an immersion blender to blend the soup until smooth or use a blender, if needed.
- Add the heavy cream, cheddar cheese, provolone cheese and stir well. Simmer for another 5 minutes, then add about half the beef and pepper mixture into the soup and remove from heat.
Croutons
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Drizzle the croutons with the olive oil and season with salt and pepper. Toss to combine. Place the croutons in a single layer on the prepared baking sheet and transfer to the oven. Bake for 7 to 10 minutes until crisp and golden.
To Serve
- Ladle soup into bowls and top with the remaining beef and pepper mixture. Finally top with croutons and serve.
Notes
- Sear the meat properly. The meat should be thinly sliced and cooked quickly for the most tender beef. Do your best not to overcook it.
- Do not burn the veggies. Make sure to move the mirepoix around the pot often as it cooks. If it burns and sticks to the bottom it can make the soup bitter.
- Season at the very end. Soup reduces as it simmers. If you add extra salt too early on in the cooking process there is a good chance you will end up with oversalted soup.
- Leftover Philly cheesesteak soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a saucepan on the stove. However if frozen, you can either let it thaw out first overnight in the fridge or reheat it from frozen in the microwave or on the stovetop.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is the only recipe I’ve found that looks the way I want it to look after. How do you think I’d be able to make this recipe in a crock pot? That’s what I would like to prepare this with if possible but don’t know how.
You can, but it’s still quite a bit of work so I’m not sure it’s worth it, here’s how I’d do it:
Beef: In a skillet, heat the olive oil and sauté your bell pepper for 2 minutes. Add in your thinly sliced beef, cooking just until browned. Transfer this to your crockpot.
Base Prep: In the same skillet, add another tablespoon of olive oil. Sauté the onion, carrots, and celery until the onion becomes translucent. Mix in the garlic for a brief 30 seconds. Transfer this veggie mix to the crockpot.
Thickening and Seasoning: In a small bowl, whisk together some beef broth and the flour until smooth (this prevents lumps). Pour this into the crockpot along with the rest of the beef broth, Worcestershire sauce, hot sauce, salt, and pepper. If you’d like a deeper beef flavor, toss in the beef bouillon cube.
Slow Cooking: Set your crockpot to low and let it do its magic for 4-5 hours.
Finishing Touches: About 30 minutes before serving, pour in the heavy cream and mix in the cheeses until melted and smooth. Add half of the previously cooked beef and pepper mix to the soup. Keep the setting on low.
Croutons: While your soup finishes up in the crockpot, follow your oven method for the croutons.
Serve: Once ready, ladle your soup into bowls, top with the remaining beef and pepper mix, sprinkle those delicious croutons on top, and you’re set!
This soup is amazing! I used the boxed sandwich steak meat and drained it very well. I added mushrooms in with the steak and pepper mix. Do be sure to continuously stir once you put the cheese in until it’s completely melted or some will stick to the bottom. I will 100% be making this again! Thanks!
Made this tonight and it was a big hit! I made one change, because IMO you can’t have a cheesesteak without mushrooms. I added those in the first step with the green pepper and steak. This soup has a great flavor, and a lovely presentation. Will definitely make again!
I’m SOOO happy that you were able to come up with this recipe…cannot wait to try it! It looks absolutely delicious.
Let me know how you like it!!
First of all, you had me at cheese – I was born and grew up in Wisconsin; need I say more? Made this for dinner last night and it was delicious. We truly enjoyed it and it’ll go into my vast supply of soup recipes. We also love soup and it’s one of my very favorite things to make. I used top round steak and it was so tender. Thank you so much for this easy to make soup.
Yay, so glad you liked it, Chris!!