Warm up with a bowl of Philly cheesesteak soup for dinner. This creamy, flavorful soup brings all the deliciousness of a Philly cheesesteak sandwich into a comfort food classic dish, perfect for cozy nights!
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Philly Cheesesteak Soup
There’s nothing better for chilly nights than the common craving for soup. It’s one of my favorite things to make during fall and winter because it’s warming and there are usually leftovers. This cheesesteak soup is perfect for both of these things.
It’s an easy-to-make dish and checks all the boxes to qualify as a classic comfort food. The steak combined with a flavorful broth and rich cheese is a combination everyone will love. Make this dish for weeknights or for your next event or potluck.
This recipe was inspired by the famous sandwich of the same name. It translates pretty well into a soup. While there are many variations, I like my version best served with cheesy baguettes!
Ingredients You’ll Need
Very simple to pull together even on a busy weeknight, it’s also the perfect way to warm up on chilly nights. All the flavors of your favorite Philly cheesesteak sandwich are here in soup form. Once made, you will have a hearty and delicious dinner the whole family will be excited for!
For this recipe, you will need these ingredients:
- butter
- onion
- celery
- green bell pepper
- flour
- beef broth
- Worcestershire sauce
- hot sauce
- heavy cream
- shredded cheddar cheese
- top round steak
- baguette
- provolone cheese
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Philly Cheesesteak Soup
Time to dive into making this classic comfort food!
- Make the soup. Sauté the onion, celery, and bell pepper in the butter until they are tender.
- Add the flour and cook for 1 to 2 more minutes.
- Stir in the beef broth. Add just a little at a time and continue stirring until the mixture is smooth.
- Add the Worcestershire and hot sauce. Mix well. Simmer the vegetable and broth mixture until the vegetables are soft, around 10 to 15 minutes.
- Add the heavy cream and simmer for 5 minutes. Remove from the heat and add the cheddar cheese.
- Make the baguettes. Turn the oven on broil. Place your baguettes on a foil-lined baking sheet and top with sliced cheese. Broil for 4 to 5 minutes or until bubbly.
- Cook the steak. In a large pan add 1 tablespoon of oil and cook the thinly sliced steak over medium-high heat until browned.
- Plate the soup. Place the cooked steak in the bottom of your soup bowls and ladle the soup over the top.
- Serve. Serve hot with cheese baguettes and a garnish of parsley.
Frequently Asked Questions – Philly Cheesesteak Soup
Yes, you can make the soup in advance. It will keep in the fridge for up to three days. Completely cool first before placing in the fridge. Reheat well and serve piping hot.
Of, course! You can replace the steak with cooked and drained ground beef if you don’t have (or wish to use) steak.
Yes. You can freeze this soup in individual airtight containers for up to two months. Please note that the heavy cream may separate when freezing. To reheat, thaw overnight in the fridge then place on low heat, stirring continuously. Serve immediately.
Leftovers should be stored in an airtight container in the refrigerator for up to three days.
Want to Change it Up?
Love this soup but want to change it up a bit? Try replacing the steak with cooked, shredded chicken. You will now have the flavors of your favorite chicken Philly sandwich in a warm and comforting soup. Another great option is adding sliced mushrooms!
More Soup Recipes
Philly Cheesesteak Soup
Equipment
- aluminum foil
Ingredients
- 1/3 cup butter
- 1 onion sliced
- 3 ribs of celery sliced
- 1 green bell pepper sliced
- 1/3 cup flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce any kind
- 1 cup heavy cream
- 6 ounces shredded cheddar cheese
- 1 pound top round steak thinly sliced
- 6 slices baguette
- 6 slices provolone cheese
Instructions
- Sauté the onion, celery, and bell pepper in butter until tender.1/3 cup butter, 1 onion, 3 ribs of celery, 1 green bell pepper, 1/3 cup flour, 4 cups beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon hot sauce
- Add the flour and cook for 1-2 minutes.
- Stir in the beef broth a little bit at a time until smooth. Add the Worcestershire sauce and hot sauce. Mix well.
- Simmer until the vegetables are soft, around 10-15 minutes.
- Add the heavy cream and simmer for another 5 minutes.1 cup heavy cream, 6 ounces shredded cheddar cheese
- Remove the soup from heat and add in the cheddar cheese.
- Set the oven to broil.
- Put the sliced cheese on the baguettes. Place them on a foiled-lined baking sheet and broil for 4-5 minutes or until bubbly.6 slices baguette, 6 slices provolone cheese
- Add one tablespoon of oil to a large pan. Begin cooking the thinly sliced steak over medium-high heat until browned.1 pound top round steak
- Place the cooked steak on the bottom of each bowl and ladle the soup over the steak. Top with parsley (optional) and serve with cheese baguettes.
Nutrition
Nutritional information accuracy not guaranteed.
