Hearty Philly Cheesesteak Soup

This Philly cheesesteak soup transforms the beloved sandwich into a comforting bowl of savory goodness perfect for chilly evenings. The rich beef broth combines with tender strips of sirloin and colorful bell peppers, all brought together with a decadent three-cheese sauce that will have everyone asking for seconds.

I first created this recipe when my Philadelphia-born husband was homesick during a particularly cold winter. Now it's become our Friday night tradition when friends come over they always request my "famous sandwich soup."

Ingredients

• Sirloin steak: Thinly sliced against the grain ensures tender meat that cooks quickly and evenly
• Bell peppers: Both red and green provide authentic cheesesteak flavor and a pop of color
• Three cheese blend: Cream cheese creates silky texture while provolone and mozzarella deliver that authentic Philly taste
• Beef broth: The foundation that ties everything together look for low sodium to control salt levels
• Worcestershire sauce: Adds that umami depth that makes the soup taste like it simmered all day
• Diced tomatoes: Bring acidity to balance the richness of the cheese sauce

Step-by-Step Instructions

Sauté the Vegetables:

Cook onions and bell peppers in olive oil over medium heat for 8-10 minutes until they become caramelized and sweet. This patient cooking builds the flavor foundation for your soup and releases natural sweetness that balances the savory elements.

Brown the Steak:

Add sirloin strips to the pot and cook until properly browned working in batches if needed to prevent overcrowding. This step creates those delicious browned bits on the bottom of the pot that will infuse the broth with rich beefy flavor.

Add Broth and Tomatoes:

Pour in beef broth and diced tomatoes with their juice scraping the bottom to release all those flavor-packed browned bits. The tomatoes add brightness that cuts through the richness.

Season and Simmer:

Add Worcestershire sauce thyme and red pepper flakes then let everything simmer for at least 30 minutes. This patient cooking allows the flavors to meld together creating a soup that tastes like it took hours.

Make a Roux:

Melt butter in a separate saucepan then whisk in flour cooking for 1-2 minutes until it smells slightly nutty. This quick cooking eliminates the raw flour taste while creating the thickening base for your cheese sauce.

Add Milk Gradually:

Whisk in milk in small increments ensuring each addition is fully incorporated before adding more. This gradual process prevents lumps and creates a velvety smooth base.

Incorporate the Cheeses:

Add cream cheese first stirring until completely melted then gradually add provolone and mozzarella in handfuls. This sequence ensures a perfectly smooth sauce without graininess or separation.

Combine and Serve:

Gently stir the cheese sauce into the soup base and warm through without boiling. Serve immediately with crusty rolls for an authentic cheesesteak experience in soup form.

My favorite part of this recipe is watching everyone's reaction to that first spoonful when they realize it really does taste exactly like a Philly cheesesteak. My husband says it reminds him of the corner deli near where he grew up only better because I make it with love.

Perfect Pairings

This soup shines when served with a basket of warm crusty rolls or garlic bread for dipping. The contrast between the creamy soup and the crunchy bread creates the perfect bite. For a complete meal add a simple side salad with a vinaigrette dressing to cut through the richness of the soup.

Make Ahead and Storage

This soup separates into two easy make-ahead components. You can prepare the meat and vegetable base up to two days ahead and store in the refrigerator. Make the cheese sauce fresh when ready to serve for best results. Leftovers will keep for 3-4 days refrigerated but avoid freezing the completed soup as the cheese sauce can separate when thawed.

Variations to Try

Turn this into a Philly Chicken Cheesesteak Soup by substituting thinly sliced chicken breast for the sirloin. You could also make a lighter version using turkey and reduced-fat cheese options. For a spicier kick add sliced jalapeños or hot cherry peppers like they do at many authentic Philadelphia cheesesteak shops.

Save

Recipe FAQs

→ Can I make this soup ahead of time?

Yes! You can prepare the meat and vegetable base a day ahead, then reheat and add the freshly made cheese sauce just before serving. For best results, store the soup base and cheese sauce separately until ready to serve.

→ What's the best cut of beef to use?

Sirloin is ideal as it has good flavor while remaining tender, but ribeye or strip steak would also work beautifully. For budget options, you could use chuck roast cut into thin strips, but it will need to simmer longer to become tender.

→ Can I freeze this soup?

Freezing is not recommended for the complete soup as the cheese sauce can separate when thawed. However, you can freeze the meat and vegetable base without the cheese sauce, then prepare and add the cheese sauce fresh after thawing.

→ What can I substitute for provolone cheese?

If provolone isn't available, white cheddar makes an excellent substitute. You could also use Gruyère or Swiss cheese for a different but complementary flavor profile.

→ How do I prevent the cheese sauce from breaking or becoming grainy?

Use low heat when adding cheese to your roux and milk mixture. Add cheese in small batches, allowing each addition to melt completely before adding more. Never let the soup boil after adding the cheese sauce, as high heat can cause separation.

→ Can I make a vegetarian version?

Yes! Substitute the beef with portobello mushrooms sliced into strips and use vegetable broth instead of beef broth. The mushrooms provide a meaty texture while maintaining that savory flavor profile.