Philly Cheesesteak Soup turns everything you love about a classic cheesesteak into a warm, creamy bowl of comfort. Tender slices of beef, sweet bell pepper, savory vegetables, and plenty of melted provolone and white cheddar create a rich soup that feels especially satisfying on a chilly evening.
This creamy Philly cheesesteak soup is finished with crisp homemade croutons and extra beef and peppers on top. It is filling enough for dinner, simple enough for a relaxed family meal, and packed with familiar cheesesteak flavors.
Why You’ll Love This Recipe
This cheesesteak soup recipe combines tender beef with a silky, cheese-filled broth and plenty of vegetables. Provolone provides that recognizable cheesesteak flavor, while white cheddar makes every spoonful wonderfully creamy.
It is also an approachable one-pot recipe, aside from baking the croutons. The vegetables can be prepared ahead of time, and the soup reheats nicely for an easy beef soup the next day. With crunchy croutons on top, it is a cozy, family-friendly meal that needs little else on the side.
Ingredients
Beef
- 2 tablespoons olive oil
- 1 medium green bell pepper, thinly sliced
- 1 pound beef steak or top round, thinly sliced
Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 tablespoon halal-certified Worcestershire sauce
- 1 teaspoon hot sauce
- Salt and black pepper, to taste
- 6 cups halal-certified beef broth
- 1 halal-certified beef bouillon cube, optional
- 1 cup heavy cream
- 8 ounces white cheddar cheese, freshly shredded
- 8 ounces provolone cheese, freshly shredded
- 2 tablespoons fresh parsley, chopped
Croutons
- 1/2 baguette, cut into 1-inch cubes
- 1/4 cup olive oil
- Salt and black pepper, to taste
Instructions
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the sliced green bell pepper and sauté for about 2 minutes, just until it begins to soften.
- Add the thinly sliced beef. Cook for about 3 minutes, stirring occasionally, until browned and cooked through. Transfer the beef and peppers to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same pot. Add the onion, carrot, and celery. Cook for 3–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Sprinkle the flour evenly over the vegetables and stir thoroughly. Add the halal-certified Worcestershire sauce and hot sauce, then season with salt and black pepper. Cook for 1 minute while stirring to remove the raw flour taste.
- Gradually pour in the beef broth while stirring. Add the beef bouillon cube, if using. Bring to a gentle boil, then reduce the heat to low and simmer for approximately 15 minutes, or until the vegetables are tender.
- Carefully blend the soup with an immersion blender until smooth. If using a countertop blender, work in batches and take care when blending hot liquids.
- Keep the heat low and stir in the heavy cream. Gradually add the white cheddar and provolone, stirring until the cheeses have completely melted and the soup is creamy.
- Simmer gently for another 5 minutes without allowing the soup to boil vigorously. Stir about half of the cooked beef and peppers into the Philly Cheesesteak Soup, then remove the pot from the heat.
- Meanwhile, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the baguette cubes with 1/4 cup olive oil, salt, and black pepper. Arrange them in a single layer and bake for 7–10 minutes, or until crisp and golden.
- Ladle the hot soup into bowls. Top with the reserved beef and peppers, golden croutons, and chopped fresh parsley. Serve warm.
Tips & Tricks
Slice the steak thinly and against the grain for the most tender results. Chilling the beef for about 20–30 minutes before slicing can make thin, even cuts easier.
Freshly shredded cheese melts more smoothly than many pre-shredded varieties. Add the cheese gradually over low heat and avoid a hard boil after adding the cream and cheese, which helps maintain a smooth consistency.
For an extra-thick cheesy beef soup, let it simmer gently for a few additional minutes. For a thinner consistency, add a splash of beef broth until it reaches your preferred texture.
You can use red, yellow, or a combination of bell peppers instead of green pepper. Mushrooms are another flavorful addition that pairs naturally with the beef and cheese.
Check packaged broth, bouillon, Worcestershire sauce, cheeses, and bread for halal suitability when needed.
Details
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Soup, Main Course
Method: Stovetop, Baking
Cuisine: American-Inspired
Difficulty: Easy to Moderate
Dietary Notes: Halal-friendly when prepared with halal-certified beef, broth, bouillon, Worcestershire sauce, cheeses, and bread
Notes
Top each serving with additional shredded provolone or white cheddar for an even cheesier finish. Fresh parsley, sliced green onions, or a little extra black pepper also work well as garnishes.
If you prefer to skip the croutons, serve this hearty soup alongside warm crusty bread, garlic bread, or a simple green salad.
For extra vegetables, sauté sliced mushrooms with the onions, carrots, and celery. You can also leave a portion of the vegetables unblended if you prefer a chunkier texture.
Nutrition
Approximate nutrition per serving:
Calories: 760 kcal
Protein: 42 g
Carbohydrates: 32 g
Fat: 52 g
Nutrition values are estimates and will vary according to the exact beef, cheese, cream, bread, and serving size used.
FAQ
What is Philly Cheesesteak Soup made of?
It is a creamy soup featuring thinly sliced beef, bell pepper, onion, vegetables, beef broth, heavy cream, provolone, and white cheddar. This version also includes homemade croutons for a crunchy finish.
What is the best beef for Philly Cheesesteak Soup?
Tender steak that can be sliced thinly works especially well. Top round is a practical option, while other tender beef steak cuts can also be used. Always use halal-certified beef when preparing a halal-friendly version.
Can I make creamy Philly cheesesteak soup without blending it?
Yes. Blending creates a smoother, creamier base, but you can leave the vegetables intact for a chunkier soup. Another option is to blend only part of the soup.
How do I keep the cheese from becoming grainy?
Reduce the heat before adding the cheese and use freshly shredded cheese when possible. Add it gradually while stirring, and avoid bringing the soup to a vigorous boil once the cheese has melted.
Can I make this cheesesteak soup recipe ahead of time?
Yes. Prepare the soup ahead and refrigerate it in an airtight container. For the best texture, keep the croutons separate and add them only when serving.
What goes well with this hearty soup recipe?
A simple green salad, roasted vegetables, crusty bread, or garlic bread all pair well with the rich beef and cheese flavors.
Storage
Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 3–4 days. Keep the croutons in a separate airtight container at room temperature so they remain crisp.
Because the soup contains cream and plenty of cheese, freezing may cause some separation after thawing. It can still be frozen for up to 2 months, but the texture is generally best when enjoyed fresh or refrigerated.
Reheat leftovers slowly in a saucepan over low to medium-low heat, stirring frequently. Add a small splash of broth or cream if the soup has thickened in the refrigerator. Avoid boiling it aggressively while reheating.
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Philly Cheesesteak Soup: Creamy, Cheesy and Hearty
Ingredients
Beef
- – 2 tablespoons olive oil
- – 1 medium green bell pepper thinly sliced
- – 1 pound beef steak or top round thinly sliced
Soup
- – 1 tablespoon olive oil
- – 1 medium onion chopped
- – 1 medium carrot chopped
- – 2 celery stalks chopped
- – 3 garlic cloves minced
- – 1/3 cup all-purpose flour
- – 1 tablespoon halal-certified Worcestershire sauce
- – 1 teaspoon hot sauce
- – Salt and black pepper to taste
- – 6 cups halal-certified beef broth
- – 1 halal-certified beef bouillon cube optional
- – 1 cup heavy cream
- – 8 ounces white cheddar cheese freshly shredded
- – 8 ounces provolone cheese freshly shredded
- – 2 tablespoons fresh parsley chopped
Croutons
- – 1/2 baguette cut into 1-inch cubes
- – 1/4 cup olive oil
- – Salt and black pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the sliced green bell pepper and sauté for about 2 minutes, just until it begins to soften.
- Add the thinly sliced beef. Cook for about 3 minutes, stirring occasionally, until browned and cooked through. Transfer the beef and peppers to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same pot. Add the onion, carrot, and celery. Cook for 3–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Sprinkle the flour evenly over the vegetables and stir thoroughly. Add the halal-certified Worcestershire sauce and hot sauce, then season with salt and black pepper. Cook for 1 minute while stirring to remove the raw flour taste.
- Gradually pour in the beef broth while stirring. Add the beef bouillon cube, if using. Bring to a gentle boil, then reduce the heat to low and simmer for approximately 15 minutes, or until the vegetables are tender.
- Carefully blend the soup with an immersion blender until smooth. If using a countertop blender, work in batches and take care when blending hot liquids.
- Keep the heat low and stir in the heavy cream. Gradually add the white cheddar and provolone, stirring until the cheeses have completely melted and the soup is creamy.
- Simmer gently for another 5 minutes without allowing the soup to boil vigorously. Stir about half of the cooked beef and peppers into the Philly Cheesesteak Soup, then remove the pot from the heat.
- Meanwhile, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the baguette cubes with 1/4 cup olive oil, salt, and black pepper. Arrange them in a single layer and bake for 7–10 minutes, or until crisp and golden.
- Ladle the hot soup into bowls. Top with the reserved beef and peppers, golden croutons, and chopped fresh parsley. Serve warm.
Notes
If you prefer to skip the croutons, serve this hearty soup alongside warm crusty bread, garlic bread, or a simple green salad.
For extra vegetables, sauté sliced mushrooms with the onions, carrots, and celery. You can also leave a portion of the vegetables unblended if you prefer a chunkier texture.
Conclusion
This Philly Cheesesteak Soup is a comforting way to enjoy tender beef, peppers, provolone, and cheddar in one creamy bowl. The rich cheese-filled broth and crunchy homemade croutons make it especially satisfying without requiring complicated preparation.
Whether you need an easy beef soup for a family dinner or simply want a new cheesy beef soup for cooler weather, this recipe delivers plenty of hearty flavor in every spoonful.