Creamy Philly Cheese Steak Soup Recipe

Today, I’m bringing you a true game-changer: the Creamy Philly Cheese Steak Soup Recipe! This luscious bowl takes everything you adore about the iconic sandwich—the savory steak, the sautéed peppers and onions, and the gloriously melted cheese—and transforms it into a rich, velvety soup. Trust me, you are going to fall head over heels for this one. It’s warm, comforting, and packed with flavor, making it the perfect upgrade for soup season or any time you need a big hug in a bowl.

Why You’ll Love This Recipe

• Ultimate Comfort Food: It captures the savory, cheesy, and hearty essence of a classic Philly cheese steak in a spoonable, soul-warming form.
• Velvety Texture: We use a simple flour roux and a combo of milk and cream to create a perfectly thick, luxurious base without being heavy.
• Easy to Make: Despite tasting like it simmered all day, this recipe is ready in about 40 minutes, which is fast enough for a weeknight win!
• Flavor Powerhouse: The beautiful blend of spices, tender beef, and sweet sautéed vegetables makes every bite exciting.

Ingredients

Alright, friend, let’s get down to the good stuff. All you need are these heroes to make this soup magic happen!

• Thinly Sliced Beef Sirloin: This is the star of the show! We use sirloin because it’s tender, cooks quickly, and brings that unmistakable savory steak flavor we crave.
• Olive Oil: Used to sauté the beef and vegetables, helping them brown beautifully and build the foundation of flavor right in the pot.
• Onion, Green Bell Pepper, and Red Bell Pepper: This trio is essential for that true Philly taste! They are sautéed until sweet and tender, adding a wonderful balance to the savory beef.
• Garlic: Because everything is better with a little aromatic heat. It adds a necessary depth that complements the other savory ingredients.
• Mushrooms: These earthy beauties are sautéed until tender, adding a meaty texture and a deep, umami richness to the soup base.
• Flour: This is our secret weapon for thickness! It helps create a simple roux, which prevents the soup from separating and gives it that luxurious, velvety body.
• Beef Broth: The primary liquid base! It brings an intense, savory flavor that supports the steak and ensures every spoonful tastes rich and hearty.
• Milk and Heavy Cream: The ultimate duo for creaminess. The milk lightens the soup while the heavy cream adds that decadent, rich mouthfeel—pure indulgence!
• Shredded Provolone Cheese: The grand finale! Provolone is the classic cheese steak choice; it melts beautifully and adds a slightly sharp, salty, and ultra-cheesy finish.
• Paprika and Dried Oregano: These spices bring warmth and complexity, perfectly seasoning the broth and enhancing the savory flavors.
• Salt and Pepper: Necessary for seasoning! Be sure to taste and adjust at the end to make the flavors truly pop.
• Fresh Parsley: A little sprinkle of green at the end for a pop of freshness, color, and bright flavor.

Friendly Note: The exact measurements for all these incredible ingredients are listed right below this article in the printable recipe card!

How to Make the Creamy Philly Cheese Steak Soup Recipe

Making this cozy soup is simpler than you might think! Follow these steps, and you’ll have a gorgeous bowl ready in no time.

Step 1: Sear the Beef

Heat the olive oil in a large pot or Dutch oven over medium heat. Add your chopped beef and cook it until it’s nicely browned and flavorful. Don’t overcrowd the pan! Remove the cooked beef and set it aside for later.

Step 2: Sauté the Veggies

Use the same pot (hello, flavor!) and add your diced onion, green bell pepper, red bell pepper, and sliced mushrooms. Sauté them for about 5–6 minutes until they start to soften and smell absolutely amazing.

Step 3: Add Garlic and Build the Roux

Toss in the minced garlic and cook for just 1 minute until fragrant. Now, sprinkle the flour evenly over the vegetables. Stir continuously for another minute. This step cooks the flour and creates the foundational thickening agent (the roux).

Step 4: Build the Broth

Slowly, slowly pour in the beef broth while stirring vigorously. This is crucial for avoiding lumps! Once combined, bring the mixture to a gentle simmer.

Step 5: Add Cream and Spices

Stir in the milk, heavy cream, paprika, dried oregano, and your starting amount of salt and pepper. Allow the soup to simmer gently for about 10 minutes to let the flavors marry and the soup base thicken slightly.

Step 6: Return Beef and Melt the Cheese

Return the cooked beef to the pot. Now for the glorious part: stir in the shredded provolone cheese until it’s fully melted, smooth, and perfectly creamy. Look at that gorgeous swirl!

Step 7: Final Simmer and Garnish

Simmer the soup on low for 5 more minutes to finish melding the flavors. Taste and adjust the salt and pepper as needed. Garnish your bowls with a sprinkle of fresh chopped parsley before you serve up this deliciousness!

Pro Tips for Making the Recipe

• Thin Slices are Key: Make sure your beef is truly thinly sliced. If you can’t find pre-sliced sirloin, try buying a sirloin steak and freezing it for 30 minutes—this makes slicing it paper-thin much easier!
• Don’t Rush the Roux: Cooking the flour and stirring it well (Step 4) helps get rid of that raw flour taste and ensures you have a smooth, beautifully thickened soup base.
• Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can make the final soup slightly grainy. If you can, shred a block of provolone yourself for the smoothest, creamiest result!

How to Serve

This soup is incredibly hearty on its own, but here are some fun ways to serve it that really lean into the classic cheese steak experience:

• Serve with Bread: The ultimate pairing! A crusty Italian roll, a slice of baguette, or even a soft hoagie roll cut into croutons is perfect for soaking up that rich, cheesy broth.
• Extra Toppings: Set out little bowls of extra provolone (or even a little Cheez Whiz, if you’re a purist!), a dash of crushed red pepper flakes for heat, or extra fresh parsley.
• Side Salad: Pair this rich soup with a light, crisp side salad dressed simply with oil and vinegar to cut the richness.

Make Ahead and Storage

This soup holds up wonderfully, making it great for meal prepping or enjoying throughout the week.

Storing Leftovers

Place completely cooled leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.

Freezing

Freezing creamy soups can sometimes affect the texture, as the cream may separate upon thawing. If you plan to freeze, leave out the heavy cream and provolone cheese until the reheating stage. Once thawed, heat the soup base and then stir in the cream and cheese. Store the soup in a freezer-safe container for up to 3 months.

Reheating

Reheat on the stovetop over low heat, stirring frequently. If the soup is too thick, stir in a splash of milk or broth until you reach your desired consistency.

FAQs

1. Can I use a different cut of beef besides sirloin?

Absolutely! While sirloin is my top choice for its tenderness, you can certainly use thinly sliced ribeye (which is traditional for a cheese steak) or even flank steak. If you use flank steak, just be sure it is sliced very thinly against the grain to ensure it stays tender in the soup. Cooking it quickly as directed is key to preventing it from becoming tough.

2. Is there a dairy-free alternative for the creamy texture?

You can certainly get a creamy texture without dairy! For the milk and cream, substitute with a full-fat coconut milk (the kind in the can—you won’t notice the flavor with all the savory elements!) or a rich oat-based milk alternative. For the cheese, you’ll need to use your favorite brand of dairy-free provolone or a creamy cashew-based cheese sauce stirred in at the end.

3. What if my soup is too thin or too thick?

No problem! If your soup is too thin after simmering, mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering soup and let it cook for a few minutes until it thickens. If it’s too thick, simply stir in a splash or two of extra beef broth or milk until it reaches that perfect, velvety consistency.

4. Can I add other vegetables to this soup?

Go for it! This is your kitchen, and you can definitely customize this soup. Some fantastic additions include a handful of fresh spinach stirred in at the end until wilted, or some sliced carrots added with the onions and peppers. Just make sure you don’t overwhelm the classic Philly flavor profile!