Philly Cheesesteak Soup

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The first time I tasted Philly Cheesesteak Soup, I was hooked. It had all the savory, cheesy goodness of a classic Philly cheesesteak sandwich but in a cozy, comforting bowl of soup. There’s something irresistible about the way tender beef mingles with sautéed onions and bell peppers in a creamy broth, all crowned with melted cheese. It’s warm, indulgent, and incredibly satisfying—basically, comfort food at its finest.

I started making this soup on chilly nights when I craved something hearty but didn’t want to go through the trouble of making sandwiches for everyone. Over time, I perfected the balance of flavors so it hits all the right notes—rich but not too heavy, cheesy without being greasy, and loaded with just the right amount of veggies. Now it’s one of my go-to dinner ideas when I want to wow my family without spending hours in the kitchen.

Why You’ll Love This Philly Cheesesteak Soup

This soup brings together everything you love about a Philly cheesesteak but with half the effort and twice the comfort. It’s fast enough for a weeknight dinner, but fancy enough for guests. The creamy broth is deeply flavorful, thanks to the beef and sautéed vegetables, while the melted provolone or mozzarella on top adds the perfect gooey touch. Plus, it’s naturally gluten-free and easy to adapt to low-carb or keto diets.

What Kind of Beef Should I Use?

Chuck roast, ribeye, or even leftover steak are all great choices for this soup. I prefer using chuck roast that’s been slow-cooked or pressure-cooked until tender, then shredded. You want the beef to be soft and flavorful, so anything too lean or chewy won’t work as well. If you’re short on time, thinly sliced deli roast beef can be a great shortcut.

Options for Substitutions

• Cheese: While provolone is classic, mozzarella, Monterey Jack, or even cheddar can work well. Avoid overly sharp or aged cheeses as they can overpower the soup.
• Cream: You can use heavy cream, half-and-half, or even a dairy-free alternative like coconut cream or cashew milk for a lighter version.
• Beef: Ground beef is a faster option if you’re short on time. Just brown and drain before adding the broth.
• Vegetables: Bell peppers and onions are traditional, but mushrooms, spinach, or even jalapeños can be added for extra flavor and texture.
• Low-carb option: Skip the flour or cornstarch thickener and rely on heavy cream and cheese to create the perfect consistency.

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Ingredients for this Philly Cheesesteak Soup

• Chuck Roast or Shredded Beef: This is the soul of the soup, bringing rich, beefy depth. Use slow-cooked chuck roast or leftover steak for best flavor.
• Bell Peppers (red, yellow, green): Classic to the Philly cheesesteak, they add color, sweetness, and a light crunch.
• Yellow Onion: Caramelized onions bring sweetness and a mellow depth to the broth.
• Garlic: Adds a fragrant, savory base that enhances all other flavors.
• Beef Broth: A hearty base that carries the flavors of the meat and veggies.
• Heavy Cream: Makes the soup luscious and silky, transforming it into something extra comforting.
• Cream Cheese: Adds tang and thickness to the broth for that signature cheesesteak creaminess.
• Provolone or Mozzarella Cheese: Melted on top or stirred in, it’s the final cheesy touch that pulls everything together.
• Butter or Olive Oil: Used to sauté the veggies until perfectly soft and golden.
• Salt and Pepper: Enhances and balances all the savory components.
• Smoked Paprika (optional): Adds a hint of smokiness that deepens the overall flavor.

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Step 1: Cook the Beef (If Not Using Leftovers)

If you’re starting with raw chuck roast, season it generously with salt and pepper, then sear in a hot pan until browned on all sides. Add to a slow cooker or pressure cooker with a bit of broth and cook until fork-tender. Once done, shred the beef and set aside.

Step 2: Sauté the Vegetables

In a large pot, heat butter or olive oil over medium heat. Add sliced onions and cook until translucent and beginning to caramelize. Toss in the bell peppers and garlic, sautéing until soft and fragrant.

Step 3: Build the Broth

Pour in the beef broth and bring the mixture to a simmer. Stir in the shredded beef and let it all simmer together for about 10 minutes, allowing the flavors to meld.

Step 4: Add the Creamy Elements

Lower the heat and add heavy cream and cream cheese. Stir slowly until the cream cheese melts completely into the broth. Keep the heat low to prevent curdling.

Step 5: Melt the Cheese

Add provolone or mozzarella directly into the pot, stirring until melty and well combined. Alternatively, ladle soup into bowls and place slices of cheese on top, allowing the heat to melt it just before serving.

Step 6: Final Seasoning

Taste the soup and adjust with salt, pepper, and a pinch of smoked paprika if using. Let the soup gently simmer for 5 more minutes to reach ideal thickness.

Step 7: Serve and Enjoy

Ladle into bowls and garnish with chopped parsley or more shredded cheese. Serve hot and enjoy that ooey-gooey, savory bite in every spoonful.

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How Long to Prepare the Philly Cheesesteak Soup

Preparation Time: If you’re using pre-cooked or leftover beef, prep is a breeze—about 15 to 20 minutes of chopping and sautéing. You can even prep the veggies ahead of time to make it faster on busy nights.

Cooking Time: With pre-cooked beef, the soup simmers for around 20 to 25 minutes total. If you’re cooking the beef from raw (especially using a slow cooker), plan for 6–8 hours on low or 45 minutes in a pressure cooker before it’s ready to go into the soup.

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Tips for Perfect Philly Cheesesteak Soup

• Caramelize Your Onions: Don’t rush this step—golden, soft onions add a subtle sweetness that mimics the sandwich beautifully.
• Use Good Cheese: Avoid pre-shredded cheese when possible—it doesn’t melt as smoothly due to anti-caking agents. Slicing fresh provolone or mozzarella makes a big difference.
• Don’t Boil the Cream: Once cream and cream cheese go in, keep the heat low to avoid curdling or separation.
• Balance the Salt: Since beef broth and cheese are both salty, always taste before adding extra salt.
• Garnish with Fresh Herbs: A sprinkle of chopped parsley or chives brightens the richness of the soup.

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Watch Out for These Mistakes While Cooking

• Overcooking the Peppers: You want them tender but not mushy—they should still have a slight bite.
• Using Low-Quality Broth: The broth is the base of flavor, so use a good-quality store-bought version or homemade.
• Not Shredding Beef Properly: Large chunks of beef won’t absorb flavor well. Shred finely for even texture and taste in every bite.
• Adding Cheese Too Early: Add cheese at the end or just before serving to prevent it from becoming stringy or clumping.
• Skipping the Stir: Cream cheese needs to be stirred thoroughly to melt evenly into the soup.

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What to Serve With Philly Cheesesteak Soup?

1. Toasted Garlic Bread

Perfect for dipping into that rich, cheesy broth and soaking up every drop.

2. Side Salad with Balsamic Vinaigrette

The crisp freshness and acidity balance the soup’s richness perfectly.

3. Roasted Potatoes or Sweet Potato Wedges

Hearty and filling, these can turn the soup into a full dinner.

4. Pickled Vegetables

The tang and crunch of pickles or giardiniera adds a nice contrast.

5. Crusty Baguette or Dinner Rolls

Simple, warm bread on the side makes for a cozy and satisfying meal.

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Storage Instructions

Refrigeration: Let the soup cool completely before transferring to airtight containers. It keeps well in the fridge for up to 4 days. Reheat gently over low heat on the stove, stirring frequently to maintain the creamy texture.

Freezing: This soup freezes surprisingly well. Let it cool fully, then portion into freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the fridge and reheat slowly, adding a splash of cream or broth if needed.

Reheating Tips: Always reheat on low to prevent the cheese and cream from separating. Avoid the microwave for best texture.

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Estimated Nutrition

Per Serving (approximate, based on 6 servings):

• Calories: 460
• Protein: 29g
• Fat: 35g
• Saturated Fat: 18g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 820mg

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Frequently Asked Questions

How do I thicken the soup more?

If you prefer a thicker consistency, you can add a slurry of cornstarch and water, or simply simmer it longer to reduce the liquid. Cream cheese also helps with thickness.

Can I make this soup ahead of time?

Yes! It actually tastes even better the next day. Just reheat slowly and stir frequently.

Is this recipe keto-friendly?

Yes, as long as you skip the flour or other thickeners. It’s naturally low in carbs thanks to the creamy base and high-protein beef.

Can I use ground beef instead of shredded beef?

Absolutely. Brown and drain ground beef first before adding it to the soup for a quicker version.

What type of cheese melts best?

Provolone is classic, but mozzarella melts beautifully too. For extra flavor, mix in a bit of Monterey Jack or Fontina.

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Conclusion

Philly Cheesesteak Soup is everything we love about the iconic sandwich, delivered in a bowl of creamy, cheesy comfort. It’s easy enough for weeknights, but indulgent enough to impress. With rich beef, perfectly sautéed veggies, and melty cheese in every spoonful, it’s a recipe that warms you from the inside out. Whether you’re cooking for your family or treating yourself, this soup hits the spot every single time.

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