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A bowl of creamy Philly Cheesesteak Soup, garnished with melted provolone and chopped green onions, showcases this comforting recipe.

Ultimate Philly Cheesesteak Soup

This recipe transforms the iconic Philly Cheesesteak into a comforting and flavorful soup. It features a rich beef broth, tender steak, caramelized onions and peppers, and a creamy cheese sauce, topped with toasted hoagie roll croutons for an authentic touch.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lbs beef chuck roast, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups beef broth
  • 1 cup water
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 1 lb thinly sliced steak ribeye or sirloin
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups milk
  • 8 oz provolone cheese, shredded
  • 4 oz white American cheese, cubed
  • 1/4 tsp nutmeg
  • Hoagie rolls, for croutons
  • Fresh parsley, chopped optional

Equipment

  • Large pot or Dutch oven
  • large skillet
  • Saucepan
  • Immersion blender (optional)
  • cutting board
  • Knives
  • Measuring spoons
  • Measuring cups
  • whisk
  • spatula

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef chuck on all sides. Remove the beef and set aside.
  2. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Return the browned beef to the pot. Pour in the beef broth and water. Add Worcestershire sauce, dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the beef is very tender.
  4. While the broth is simmering, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned and cooked through. Season with salt and pepper. Remove the steak and set aside.
  5. Add the sliced onion and bell peppers to the skillet and cook until softened and caramelized, about 10-15 minutes. Season with salt and pepper.
  6. In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
  7. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
  8. Reduce the heat to low and add the shredded provolone cheese and cubed white American cheese. Stir until the cheese is melted and the sauce is smooth. Season with nutmeg, salt, and pepper.
  9. Once the broth is ready, use an immersion blender to partially blend the vegetables in the broth to create a slightly thicker consistency (optional).
  10. Add the cooked steak, caramelized onions, and bell peppers to the broth. Stir to combine.
  11. Pour the cheese sauce into the soup and stir until well combined.
  12. Ladle the Philly Cheesesteak Soup into bowls. Top with toasted hoagie roll croutons and fresh parsley, if desired.

Notes

For best results, use high-quality beef broth and cheese. Toast the hoagie rolls until golden brown for extra crunch. Soup can be stored in the refrigerator for up to 3 days. The soup can be reheated on the stovetop or in the microwave. To prevent the cheese sauce from separating, reheat gently and stir frequently. For a spicier kick, add a pinch of red pepper flakes to the cheese sauce.