Philly Cheesesteak Soup

Cheesesteak Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Shaved beef steak: Ribeye is a rich, tender choice, although thinly shaved sirloin also works. I usually buy shaved steak for convenience but you could slice the beef yourself.
Yellow onions: Slice them so they soften into strands while the soup’s cooking. Let them get lightly browned before you add the rest of the vegetables, as this gives them a richer flavor.
Green bell pepper and mushrooms: Dice the pepper and slice the mushrooms. The mushrooms will shrink as they cook, so they don’t need to be paper-thin. Don’t rush the vegetables because browning the onions, peppers, and mushrooms creates much of the soup’s flavor.
Garlic: Fresh minced garlic cooks briefly with the vegetables before the flour goes in.
All-purpose flour: Stir it thoroughly through the vegetables before adding the broth to prevent dry pockets.
Beef broth: A lower-sodium broth gives you more control over the seasoning, since the Worcestershire sauce and cheeses also contain salt.
Worcestershire sauce: Its savory, slightly tangy flavor complements the beef without overpowering the broth.
Heavy cream and cream cheese: I like to soften the cream cheese and cut it into pieces before adding it, so it melts more easily. Be sure to keep the heat gentle after adding the dairy.
Provolone and mozzarella: I recommend shredding both from blocks for smoother melting. You’ll also need sliced provolone for the toast.
French bread or baguette: Choose something sturdy enough to support the melted cheese and dip into the soup.

How to Make Creamy Philly Cheesesteak Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the beef: Cook the shaved steak in butter and olive oil, then transfer it to a plate.
Cook the vegetables: Soften and lightly brown the onions, then add the bell pepper, mushrooms and garlic.
Simmer the soup: Stir in the flour, gradually whisk in the broth and add the seasonings. Return the beef to the pot and simmer.
Melt the cheeses: Reduce the heat and stir in the cream and cream cheese, followed by the shredded provolone and mozzarella.
Prepare the toast: Toast the bread, add sliced provolone and return it to the oven until melted.

Substitutions and Variations

Sirloin instead of ribeye: Use the same weight of shaved sirloin if you prefer a leaner cut. Slice it very thinly.
Without mushrooms: Leave them out or replace them with additional diced bell pepper or sliced onion.
More provolone: Replace some or all of the mozzarella with an equal amount of shredded provolone for a stronger cheese flavor.
A little heat: Offer crushed red pepper flakes or pickled banana peppers at the table.
Bread bowls: Ladle the soup into hollowed sturdy bread bowls just before serving. Leave enough bread around the sides and bottom to hold the broth. I like to put the bread bowls in a regular bowl, in case it springs a leak!
Gluten-free option: Swap the all-purpose flour for an equal amount of gluten-free all-purpose flour. Use gluten-free beef broth, Worcestershire sauce and bread.
Dairy-free option: Use olive oil instead of butter, unsweetened dairy-free cooking cream instead of heavy cream, and a dairy-free alternative in place of the cream cheese. Use dairy-free melting cheese for the soup and toast. The flavor and texture will differ from the original if you make these changes.

Serving Suggestions

Side dishes: I find that a small green salad is enough with this filling soup. If you want a few more extras, serve small portions of Italian chopped salad or crispy parmesan potatoes on the side.
Bread: Serve the provolone toast on the soup or on a separate plate for dipping. For something heartier, you could pair the soup with a fried egg sandwich or bake some 30-minute dinner rolls to have with it, either instead of the provolone toast or along with it.
Desserts: Finish with mini caramel apple cheesecakes or cherry slab pie if you’re planning a dessert.

How to Store

Store: Refrigerate the soup in a covered container for up to 4 days. Store the toasted bread separately.
Freeze: For the best texture, freeze the soup before adding the heavy cream, cream cheese and shredded cheeses. Soup frozen with the dairy already added may separate or become grainy after thawing.
Thaw: Thaw in the refrigerator before reheating.
Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally. If you froze the soup without dairy, add the cream and cheeses during reheating. You can also microwave individual portions in short intervals, stirring between each. Avoid boiling once the dairy is added.