Creamy & Cheesy Philly Cheesesteak Soup Recipe
Indulge in comfort with this creamy & cheesy philly cheesesteak soup recipe! Savory beef, onions and peppers in a rich broth, topped with melted goodness.
Soup season is upon us! I don’t know about you, but for me, a bowl of really hearty soup is the perfect comfort food on a cold day.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Simple soup recipes are also a great way to avoid spending a ton of time in the kitchen, while still benefitting from a delicious, home cooked meal at the end of a busy day.
Philly cheesesteak sandwiches are hugely popular with in our home. We have made a campfire Philly cheesesteak sandwich, a classic Philly cheesesteak sandwich recipe, and a camp cooker Philly cheesesteak.
I even have tinfoil packet and skillet versions. Today I am sharing a soup version of this delicious sandwich that is to die for!
With the perfect amount of cream and cheese, and loaded with tender steak, bell peppers, and onions, this hearty soup is a complete meal all on its own. This creamy Philly cheesesteak soup is so incredibly good!
Serving it with the best cheesy baguette makes it taste even better.
Most of the time, I like to keep it simple and serve homemade soup with a slice of sourdough bread and butter, a crusty roll, or even in a bread bowl. But for this tasty soup, the cheesy provolone baguette is perfect.
You could also dress up this easy dinner with your favorite toppings, like extra cheddar, Parmesan cheese, fresh herbs, or croutons.
Philly Cheesesteak Soup
This post contains affiliate links.
Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- Butter, unsalted
- Onion, sliced
- Celery, sliced
- Green bell pepper, sliced – while our family prefers green peppers in this recipe, you could also use yellow or red peppers.
- All-purpose flour
- Beef broth – store-bought or homemade work equally well.
- Worcestershire sauce
- Hot sauce, any kind
- Heavy cream – milk would work too.
- Shredded cheddar cheese
- Top round steak, thinly sliced – try it with ground beef or leftover roast beef too.
- Baguette, sliced
- Provolone cheese, sliced
Instructions
1. Melt butter in a large pot or dutch oven.
2. Add the onion, celery, and bell pepper and cook until tender.
3. Once tender, add the flour and cook for 1-2 minutes. Stir in the beef broth, adding a little bit at a time, until smooth.
4. Add the Worcestershire sauce and hot sauce and mix. Simmer until the vegetables are soft, around 10-15 minutes.
5. Add the heavy cream and simmer for another 5 minutes. Once done, remove from heat and add in the cheddar cheese.
6. Set your oven to broil and add a slice of provolone cheese to each of the baguettes. Place them on a baking sheet that has been lined with foil or parchment paper and broil for about 4-5 minutes or until the cheese is golden and bubbly.
7. In a large pan, add about 1 tbsp of any oil of your choice and began cooking the thinly sliced steak over a medium high heat until browned.
8. Place the cooked steak on the bottom of each bowl and ladle the soup over top.
9. Top with parsley (optional) and serve with the cheese baguettes!
Tips and Tricks
- Most soup recipes work equally well in a slow cooker as on the stove. Give it a try with all your favorite soup recipes!
- You can substitute the steak for ground beef.
- Save some prep time by using frozen peppers and onions in this recipe.
- Make your own beef stock at home. You can then freeze it in a freezer-safe container and pull it out when you need it. You can also do this with chicken or turkey stock.
- Store any leftover soup in the fridge in an airtight container for 2-3 days.
The next time you are in the mood for heartwarming comfort food, make a batch of today’s easy cheesy soup. It will quickly become a favorite with the whole family, I promise!
If you want even more delicious soup recipes, I highly recommend this vegetarian borscht, creamy butternut squash soup, crock pot broccoli soup, or old-fashioned potato soup.
If you love this Philly Cheesesteak Soup recipe, give it a five-star review and share it on Facebook and Pinterest so others can enjoy it to.
Philly Cheese Steak Soup
Ingredients
- 1/3 cup of butter
- 1 onion sliced
- 3 ribs of celery sliced
- 1 green bell pepper sliced
- 1/3 cup of all-purpose flour
- 4 cups of beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce any kind
- 1 cup heavy cream
- 6 oz shredded cheddar cheese
- 1 lb top round steak thinly sliced
- 6 slices of baguette
- 6 slices of provolone cheese
Instructions
- 1. Melt butter in a large pot or dutch oven.
- 2. Add the onion, celery, and bell pepper and cook until tender.
- 3. Once tender, add the flour and cook for 1-2 minutes. Stir in the beef broth, adding a little bit at a time, until smooth.
- 4. Add the Worcestershire sauce and hot sauce and mix. Simmer until the vegetables are soft, around 10-15 minutes.
- 5. Add the heavy cream and simmer for another 5 minutes. Once done, remove from heat and add in the cheddar cheese.
- 6. Set your oven to broil and add a slice of provolone cheese to each of the baguettes. Place them on a baking sheet that has been lined with foil or parchment paper and broil for about 4-5 minutes or until the cheese is golden and bubbly.
- 7. In a large pan, add about 1 tbsp of any oil of your choice and began cooking the thinly sliced steak over a medium high heat until browned.
- 8. Place the cooked steak on the bottom of each bowl and ladle the soup over top.
- 9. Top with parsley (optional) and serve with the cheese baguettes!
Nutrition
