Philly Cheesesteak Soup is a delightful twist on the classic Philly cheesesteak sandwich, capturing all the flavors you love in a hearty, comforting bowl of soup. This recipe transforms your favorite sandwich into a creamy, savory soup that is perfect for chilly evenings or any time you need a warm, satisfying meal.

Why Make This Recipe

This is not just any soup; it combines the rich and robust flavors of sirloin steak, bell peppers, and melted cheese into a single, creamy concoction that warms the soul. Whether you’re a fan of hearty comfort foods or looking to impress friends and family at your next gathering, this Philly Cheesesteak Soup is sure to be a hit. Its simplicity and deliciousness make it an ideal weeknight dinner or an impressive dish for entertaining.

How To Make Philly Cheesesteak Soup

Making this mouthwatering soup is simpler than you might think! Follow the directions below to create a flavorful bowl of Philly Cheesesteak Soup.

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound sirloin steak, thinly sliced (against the grain)
8 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper to taste
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
8 ounces cream cheese, softened
8 ounces shredded provolone cheese
4 ounces shredded mozzarella cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper to taste
Crusty rolls, for dipping
Chopped fresh parsley, for garnish
Extra shredded provolone or mozzarella cheese

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers (both green and red). Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes.
Add the thinly sliced sirloin steak to the pot. Increase the heat to medium-high and cook, stirring frequently, until the steak is browned. Be careful not to overcrowd the pot; you may need to do this in batches to ensure the steak browns properly instead of steaming.
Pour in the beef broth and add the diced tomatoes (with their juices). Stir to combine, scraping up any browned bits from the bottom of the pot.
Stir in the Worcestershire sauce, dried thyme, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour.
While the soup is simmering, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and thickened.
Reduce the heat to low. Add the softened cream cheese and stir until it is completely melted and smooth. Then, add the shredded provolone and mozzarella cheeses, a handful at a time, stirring until each addition is melted and the sauce is creamy and smooth.
Stir in the garlic powder, onion powder, salt, and pepper to taste. Adjust the seasonings as needed to your preference.
Once the cheese sauce is ready, slowly pour it into the pot with the soup base, stirring constantly to combine.
Heat the soup through, stirring occasionally, until it is heated through. Be careful not to boil the soup after adding the cheese sauce, as this can cause the cheese to separate.
If the soup is too thick, you can add a little more beef broth to thin it out. If it’s too thin, you can simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
Ladle the Philly Cheesesteak Soup into bowls. If desired, top with extra shredded provolone or mozzarella cheese and chopped fresh parsley. Serve immediately with crusty rolls for dipping.

How To Serve Philly Cheesesteak Soup

Serve the Philly Cheesesteak Soup hot, garnished with additional shredded cheese and fresh parsley for a pop of color. Pair it with crusty rolls that are perfect for dipping into the rich and cheesy broth. This soup is not only a meal; it’s an experience that brings comfort and satisfaction in every bite.

How To Store Philly Cheesesteak Soup

Allow any leftover soup to cool before transferring it to an airtight container. Store it in the refrigerator, where it will keep well for up to three days. To reheat, simply warm it on the stove over low heat or in the microwave, adding a splash of beef broth if it has thickened too much.

Tips To Make Philly Cheesesteak Soup

For extra flavor, consider marinating the steak in Worcestershire sauce for 30 minutes before cooking.
Adjust the heat level by varying the amount of red pepper flakes or using spicy sausage instead of sirloin.
If you prefer a thicker soup, increase the amount of flour in the roux.

Variation

Feel free to experiment with different types of cheese. While provolone and mozzarella are traditional, adding sharp cheddar or gouda can create a unique flavor profile. You can also replace the sirloin with ground beef or turkey for a different texture.

FAQs

1. Can I make Philly Cheesesteak Soup ahead of time?
Yes! You can prepare the soup a day in advance. Just store it in the refrigerator and reheat before serving.

2. Can I freeze this soup?
While it’s best enjoyed fresh, you can freeze the soup without the cheese sauce. Add the cheese sauce when reheating it to maintain its creamy texture.

3. What can I serve with Philly Cheesesteak Soup?
Crusty rolls are classic, but it also pairs well with a side salad or some loaded nachos for a fun twist.

With its rich flavors and cozy appeal, Philly Cheesesteak Soup is sure to become a favorite in your recipe collection! Enjoy the journey of making and indulging in this ultimate comfort food.