Ohhh yes—Philly Cheesesteak Soup 🥣🧀🥩
All the savory, cheesy goodness of the sandwich… in cozy spoonable form.
Philly Cheesesteak Soup
Ingredients
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1 lb beef sirloin or ribeye, thinly sliced
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1 tbsp olive oil or butter
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1 medium onion, diced
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1 green bell pepper, diced
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8 oz mushrooms, sliced (optional but very Philly-adjacent)
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3 cloves garlic, minced
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4 cups beef broth
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1 cup heavy cream (or half-and-half)
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1 tbsp Worcestershire sauce
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2 tbsp flour
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Salt & black pepper to taste
Cheese Options (choose your vibe):
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1½ cups provolone, shredded (classic)
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OR 1 cup white American cheese (ultra-creamy)
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OR 1 cup Cheez Whiz–style cheese sauce (chaotic but authentic)
Instructions
1️⃣ Cook the beef
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Heat oil in a pot over medium-high heat.
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Quickly sear beef slices (30–60 seconds). Remove and set aside.
2️⃣ Sauté veggies
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In same pot, add onion, bell pepper, mushrooms.
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Cook until soft, 6–8 minutes.
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Add garlic, cook 30 seconds.
3️⃣ Build the soup
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Sprinkle flour over veggies, stir 1 minute.
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Slowly whisk in beef broth.
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Add Worcestershire, salt, and pepper.
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Simmer 10 minutes.
4️⃣ Cream & cheese
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Lower heat. Stir in cream.
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Add cheese gradually, stirring until melted and smooth.
5️⃣ Finish
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Return beef to pot.
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Simmer gently 3–5 minutes (don’t boil).
Serve With
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Crusty bread or hoagie rolls
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Garlic toast
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Extra cheese on top (because yes)
Pro Tips 🧀
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Slice beef against the grain for tenderness.
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Keep heat low once cheese goes in—prevents graininess.
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Want thicker? Add more cheese or a splash of cornstarch slurry.
Variations
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Low-carb: Skip flour, thicken with extra cheese
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Spicy: Add banana peppers or red pepper flakes
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Slow cooker: Add everything except cream & cheese; stir those in at the end
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One-pot meal: Add diced potatoes for a chowder-style version
If you want, I can:
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Make it extra creamy diner-style
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Turn it into a keto version
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Or create a bread bowl presentation