Philly Cheesesteak Soup (Creamy, Cheesy & Ready in 30 Minutes)

Ever have one of those nights where you’re craving something ridiculously comforting but don’t want to spend an hour in the kitchen? That’s exactly how this soup was born. I wanted all the flavors of a Philly cheesesteak—the tender beef, the sautéed peppers and onions, the gooey melted cheese—but in a warm, cozy bowl I could eat with a spoon.

Turns out, Philly cheesesteak soup is even better than the sandwich. There, I said it. You get all that savory, cheesy goodness in every single bite, plus it’s way less messy to eat. No juice dripping down your arms, no cheese sliding out the back of the roll. Just pure comfort in a bowl.

This has become my go-to dinner when it’s cold outside and I need something that feels like a warm hug. Thirty minutes from start to finish, and it tastes like you’ve been simmering it all day. That’s my kind of cooking.

Why You’ll Love This Recipe

Ready in 30 Minutes – This is genuinely a quick weeknight dinner. Brown the beef, sauté the veggies, add the liquids, and simmer. That’s it. No long cooking times, no complicated steps, just straightforward comfort food.

All the Cheesesteak Flavor, Less Mess – You get every delicious element of a Philly cheesesteak without the sandwich falling apart in your hands. The beef, the peppers, the onions, the cheese—it’s all there, just in soup form.

Creamy and Satisfying – The cream cheese and provolone make this soup incredibly rich and indulgent. It’s hearty enough to be a complete meal and filling enough that you won’t be hungry an hour later.

Flexible Cooking Methods – Make it on the stovetop in 30 minutes, throw it in the slow cooker for an all-day simmer, or adapt it however you need. This recipe works with your schedule, not against it.

Kid-Approved – My nephew, who’s suspicious of most soups, devoured this. The familiar cheesesteak flavors make it approachable, and the creamy base means no weird chunks or textures kids might reject.

Perfect for Meal Prep – This soup actually tastes better the next day once all those flavors have melded together. Make a big batch and you’ve got lunches sorted for the week.

Ingredients

For the Soup Base:

• 2 tablespoons olive oil – For sautéing the beef and veggies.
• 1.5 lbs ribeye or sirloin steak, thinly sliced – Ribeye is traditional and more flavorful, but sirloin is leaner and works great.
• 1 large onion, diced – Yellow or white onion both work.
• 1 green bell pepper, diced – Classic Philly cheesesteak ingredient.
• 1 red bell pepper, diced – Adds sweetness and color.
• 8 oz mushrooms, sliced (optional but recommended) – Not traditional for every cheesesteak, but they add so much depth.
• 4 cloves garlic, minced – Because garlic makes everything better.
• 3 tablespoons butter – For richness and flavor.
• ¼ cup all-purpose flour – Thickens the soup to creamy perfection.

For the Liquid:

• 4 cups beef broth – Use good quality broth for the best flavor.
• 1 cup heavy cream – Makes it rich and creamy. You can use half-and-half if you want it lighter.
• 1 teaspoon Worcestershire sauce – Adds umami and depth.
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika – Just a hint of smokiness.
• Salt and black pepper to taste

For the Cheese:

• 8 oz cream cheese, cubed and softened – Makes the soup velvety smooth.
• 2 cups shredded provolone cheese – The classic Philly cheesesteak cheese. You can also use a mix of provolone and mozzarella.
• ½ cup shredded white American cheese (optional) – This is what they use at authentic Philly cheesesteak shops. It melts incredibly smooth.

For Serving:

• Fresh parsley, chopped
• Extra shredded provolone
• Crusty bread, garlic bread, or hoagie rolls – For dipping or making it a full meal.
• Crispy fried onions (optional) – For topping.

Key Notes:

• Beef slicing tip: Partially freeze your steak for 20-30 minutes before slicing. It makes it way easier to get those thin slices.
• Cheese matters: Use real provolone, not the pre-sliced deli kind. Freshly shredded melts better and tastes so much better.
• Don’t skip the cream cheese: It’s what makes this soup extra creamy and prevents the other cheeses from getting grainy.

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Slice your steak into thin strips against the grain. If it’s tough to slice, pop it in the freezer for 20-30 minutes to firm it up. Dice your onions and peppers, slice the mushrooms, and mince the garlic. Having everything ready makes the cooking process smooth and stress-free.

Step 2: Brown the Beef

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef strips with salt and pepper. Working in batches so you don’t overcrowd the pan, sear the beef until it’s browned on all sides, about 2-3 minutes per batch. You want some nice caramelization for flavor. Remove the beef and set it aside on a plate.

Step 3: Sauté the Vegetables

Add the remaining tablespoon of olive oil to the same pot. Toss in the diced onions, both bell peppers, and mushrooms. Sauté for about 5-6 minutes until the vegetables are softened and starting to caramelize. The onions should be translucent and the peppers tender. Add the minced garlic and cook for another minute until fragrant.

Step 4: Make the Roux

Add the butter to the pot and let it melt. Once melted, sprinkle in the flour and stir constantly for about 2 minutes. This creates a roux that’ll thicken your soup. It should smell toasty and look slightly golden. Don’t skip this step or your soup will be thin and watery.

Step 5: Add the Liquids

Slowly pour in the beef broth while whisking constantly to prevent lumps. The mixture will thicken as the broth heats up. Add the Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Bring everything to a gentle simmer.

Step 6: Add the Cream and Beef

Pour in the heavy cream and stir to combine. Return the browned beef (along with any juices that accumulated on the plate) to the pot. Let everything simmer together for about 5 minutes so the flavors meld and the beef finishes cooking through.

Step 7: Melt in the Cheese

Reduce the heat to low. Add the cubed cream cheese and stir until it’s completely melted and incorporated into the soup. Then add the shredded provolone and American cheese (if using), stirring constantly until all the cheese is melted and the soup is smooth and creamy. Don’t let it boil after adding the cheese or it might get grainy.

Step 8: Taste and Adjust

Taste your soup and adjust the seasonings. It might need more salt, pepper, or a dash more Worcestershire sauce. Everyone’s broth is different, so trust your taste buds.

Step 9: Serve

Ladle the soup into bowls and top with extra shredded provolone, chopped fresh parsley, and crispy fried onions if you’re feeling fancy. Serve with crusty bread or garlic bread for dipping.

Serving Suggestions

This Philly cheesesteak soup is pretty hearty on its own, but here’s how I round out the meal:

Crusty Bread or Garlic Bread – Essential for dipping and soaking up all that creamy, cheesy goodness. I usually make garlic bread by buttering and toasting hoagie rolls.

Simple Side Salad – Something light and fresh to balance the richness. A Caesar salad or simple green salad with vinaigrette works perfectly.

Roasted Vegetables – Brussels sprouts, broccoli, or green beans roasted with olive oil and garlic make a great side.

French Fries – Lean into the comfort food vibes and serve it with fries on the side. Or go full Philly and serve it with cheese fries.

Coleslaw – A tangy coleslaw cuts through the richness and adds crunch. It’s what you’d get at a real cheesesteak shop.

Pickle Spears – Sounds weird, but pickles are a classic Philly cheesesteak accompaniment. The acidity balances all that cheese.

Storage Tips

Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits, which is totally normal. When reheating, add a splash of beef broth or cream to thin it back out to your desired consistency.

Freezing: This soup can be frozen, but I’ll be honest—creamy soups with cheese don’t always freeze perfectly. The texture might change slightly when thawed. If you do freeze it, leave out the cream and cheese, freeze the base, then add those when you reheat. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Don’t microwave it on high or the cheese might separate and get grainy. If you must use the microwave, do it in 1-minute intervals at 50% power, stirring between each interval.

Make-Ahead Option: You can brown the beef and sauté the vegetables up to 2 days ahead. Store them in the fridge, then continue with the recipe when you’re ready to eat. This cuts your active cooking time down to about 15 minutes.

Slow Cooker Adaptation: Brown the beef and sauté the vegetables on the stovetop first for best flavor. Transfer everything except the cream and cheese to your slow cooker with the broth and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. In the last 30 minutes, stir in the cream and cheese. This method makes the beef incredibly tender.

Final Thoughts

Here’s what I love about this soup: it takes all the best parts of a Philly cheesesteak and makes them even better. The beef gets so tender in that creamy broth, the peppers and onions add sweetness and texture, and the cheese? The cheese is just everywhere, coating every bite in gooey, melted goodness.

I’ve served this to people who were skeptical about “cheesesteak soup” as a concept, and every single one of them went back for seconds. There’s something about the combination of familiar flavors in a new format that just works. It’s comfort food that doesn’t feel boring or predictable.

Plus, it’s one of those rare recipes that’s quick enough for a weeknight but special enough that it feels like a treat. Thirty minutes of effort for a soup that tastes like you’ve been babying it all day? That’s the kind of cooking I can get behind.

Make this on a cold night, grab a crusty piece of bread, and thank me later.

– Kip