Creamy Philly Cheese Steak Soup – A One-Pot Wonder

There’s something magical about the aroma of sautéed onions, peppers, and thinly sliced beef that instantly transports me to the bustling streets of Philadelphia. As the autumn chill settles in, I find myself craving those familiar flavors but in a form that warms me from the inside out. That’s exactly how this Creamy Philly Cheese Steak Soup was born in my kitchen three years ago during a particularly cold October weekend.

What started as an experiment to transform the classic sandwich into a comforting soup quickly became a family favorite. This one-pot wonder captures all the essence of a traditional Philly cheese steak—tender beef, caramelized onions, colorful peppers—but elevates it with a velvety, cheese-infused broth that will have you reaching for crusty bread to soak up every last drop.

Why You’ll Fall in Love With This Philly Cheese Steak Soup

This isn’t just any soup—it’s a game-changer for several reasons:

• One-pot simplicity: Everything comes together in a single Dutch oven or large pot, meaning less cleanup and more time enjoying your meal.
• Ready in under an hour: Despite its rich, complex flavors, this soup doesn’t demand hours of simmering.
• Crowd-pleaser: Even the pickiest eaters can’t resist the combination of tender beef and melty cheese.
• Meal-prep friendly: It tastes even better the next day, making it perfect for lunch thermoses or quick dinners.
• Customizable: Easily adaptable to your family’s preferences with simple swaps and additions.

The beauty of this Creamy Philly Cheese Steak Soup lies in its ability to transform simple ingredients into something that feels indulgent and special, without requiring professional culinary skills. Let’s dive into what you’ll need to bring this creation to life.

Ingredients for Your Philly Cheese Steak Soup

For the Beef and Vegetables:

• 1½ pounds ribeye steak, thinly sliced (or sirloin as a budget-friendly alternative)
• 2 tablespoons olive oil, divided
• 2 tablespoons butter
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

For the Creamy Soup Base:

• 4 cups beef broth
• 2 cups chicken broth (for a lighter flavor balance)
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 8 ounces cream cheese, softened and cubed
• 2 cups provolone cheese, shredded (about 8 ounces)
• 1 cup white American cheese or white cheddar, shredded

For Garnish:

• Fresh parsley, chopped
• Extra shredded provolone
• Crispy fried onions (optional)
• Sliced French bread or hoagie rolls for serving

How to Make Your Creamy Philly Cheese Steak Soup

Step 1: Prepare the Beef

1. Place your beef in the freezer for about 20 minutes before slicing—this makes it easier to get those thin, sandwich-style slices.
2. Slice the semi-frozen beef as thinly as possible against the grain.
3. Season the sliced beef generously with salt and pepper.
4. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
5. Working in batches to avoid overcrowding, quickly sear the beef slices for about 1 minute per side until just browned on the edges but still slightly pink in the center.
6. Transfer the seared beef to a plate and set aside. (Don’t worry if it’s not fully cooked—it will finish cooking in the soup.)

Step 2: Sauté the Vegetables

1. In the same pot, add the remaining tablespoon of olive oil and the butter.
2. Add the sliced onions and cook for about 3-4 minutes until they begin to soften.
3. Add the bell peppers and continue cooking for another 4-5 minutes until the vegetables start to caramelize at the edges.
4. Stir in the minced garlic and cook for another 30 seconds until fragrant.
5. Add the Worcestershire sauce, thyme, and smoked paprika, stirring to coat the vegetables evenly.

Step 3: Create the Soup Base

1. Sprinkle the flour over the vegetable mixture and stir continuously for about 1 minute to cook out the raw flour taste.
2. Gradually pour in the beef and chicken broths while whisking constantly to prevent lumps from forming.
3. Bring the mixture to a gentle simmer and cook for about 10 minutes until it begins to thicken slightly.
4. Reduce the heat to low and stir in the heavy cream.

Step 4: Add the Cheese and Beef

1. Add the cream cheese cubes a few at a time, whisking until completely melted and incorporated.
2. Gradually add the shredded provolone and American cheese, stirring until the soup is smooth and velvety.
3. Return the seared beef and any accumulated juices to the pot.
4. Simmer gently for an additional 5-7 minutes until the beef is fully cooked and the flavors have melded together.
5. Taste and adjust seasoning with additional salt and pepper if needed.

Step 5: Serve and Enjoy

1. Ladle the hot soup into bowls.
2. Garnish with chopped parsley, additional shredded cheese, and crispy fried onions if desired.
3. Serve immediately with sliced French bread or toasted hoagie rolls on the side.

Pro Tips, Variations, and Serving Suggestions

Pro Tips for Perfect Philly Cheese Steak Soup:

• Quality beef matters: While ribeye is traditional for Philly cheese steaks, sirloin works wonderfully too. The key is slicing it very thinly.
• Don’t rush the vegetables: Properly caramelized onions and peppers provide the foundation of flavor for this soup.
• Temperature control for cheese: Always add cheese to the soup off direct heat or on very low heat to prevent it from separating or becoming stringy.
• Make ahead: This soup actually tastes even better the next day, so consider making it in advance.

Delicious Variations:

• Mushroom lover’s version: Add 8 ounces of sliced cremini or button mushrooms and sauté them with the peppers and onions.
• Spicy kick: Incorporate one diced jalapeño or ½ teaspoon of red pepper flakes for heat.
• Lighter option: Substitute half-and-half for the heavy cream and reduce the amount of cheese by one-third.
• Garlic bread topper: Float a slice of cheese-topped garlic bread on top of each bowl for an extra indulgent touch.

Serving Suggestions:

• Serve in bread bowls for an impressive presentation.
• Create a soup and sandwich combo with mini cheese steak sliders on the side.
• For a complete meal, add a simple green salad with a light vinaigrette to balance the richness of the soup.

Nutritional Information (Approximate per serving)

• Calories: 520
• Protein: 32g
• Carbohydrates: 12g
• Fat: 39g
• Fiber: 1g
• Sodium: 890mg

Please note that nutritional values may vary based on specific ingredients and portions.

From My Kitchen to Yours

There’s something deeply satisfying about transforming a beloved classic into something new yet familiar. This Creamy Philly Cheese Steak Soup captures the essence of Philadelphia’s iconic sandwich while bringing the comfort that only a hearty soup can provide.

Whether you’re serving it for a casual family dinner, entertaining friends on game day, or simply treating yourself to a comforting bowl after a long day, this one-pot wonder delivers on both flavor and simplicity. The combination of tender beef, sweet caramelized vegetables, and that signature cheese flavor in a velvety broth is truly irresistible.

So grab your Dutch oven, slice that beef, and get ready to experience Philly’s famous flavors in a whole new way. Your soup spoon is about to take you on a delicious journey to the City of Brotherly Love—no plane ticket required.

Have you tried this Creamy Philly Cheese Steak Soup? Share your experience in the comments below or tag me in your soup creations on social media. Happy cooking!