Cheesesteak Soup! So delicious!

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Baked Cheesesteak Soup! Loaded with beef, peppers and cheese this creamy cheesy soup recipe is a great twist on an old favorite; creamy, cheesy, and so satisfying!

I love Cheesesteaks…  I love cheese… and I LOVE this creamy cheesy baked Cheesesteak Soup!

This fun twist on an old favorite sandwich is fairly simple to put together and tastes amazing!  If you’re a fan of yummy baked French Onion soup, you’ll definitely love this rich creamy cheese soup loaded with beef & peppers and topped with cheese!

I like to serve this in onion soup bowls and broil some extra cheese on top for a really truly amazing treat, but I have also served it in bread bowls!  Just hollow out some rolls and pour the soup inside!  Equally delicious!  (I also use onion soup bowls for lots of other yummy things including individual fruit crisps, pot pies and more)!

Repin Cheesesteak Soup Here

If you’d like to change it up a bit, you can swap out the provolone cheese for some Gruyere (my personal favorite cheese!) or add in some mushrooms.

Items you’ll need for this recipe:

* Top Round Steak * Worcestershire Sauce * Chicken Broth

Note:  This recipe was initially posted on Spend With Pennies in September, 2013.  This recipe has been made many times over in our house, while the recipe remains the same, the photos have been updated.

Cheesesteak Soup! So delicious!

I love Cheesesteaks…  I love cheese… and I LOVE this creamy cheesy baked Cheesesteak Soup!

Did you make this recipe?


  • 2 tablespoons olive oil , divided
  • 1 small onion , chopped
  • 2 carrots , chopped
  • 1/2 teaspoon celery seeds
  • 2 small rolls
  • 1/3 cup flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 4 cups low sodium chicken broth
  • 5 ounces cheddar cheese , shredded
  • 5 ounces provolone cheese , shredded
  • 1 pound top round steak , thinly sliced (see note below)
  • 1 green pepper , sliced
  • 1 1/3 cups provolone for topping (optional)


  1. Cut rolls into cubes and toss with 1 tablespoon olive oil, 1/2 teaspoon garlic powder and salt/pepper to taste. Heat in a frying pan over medium heat until browned and crispy. Set aside.
  2. In a large pot, heat 1 tablespoon of olive oil. Add carrots, onions and celery seed. Cook just until the onion is softened. Add flour and let cook an additional 3 minutes stirring occasionally. Add 4 cups of chicken broth, Worcestershire sauce and hot sauce. Let simmer until onions and carrots are very soft (about 15 minutes).
  3. Using a blender or hand blender, puree the soup until creamy. (Remember do not seal hot soup in a blender). Return it to the heat and bring to a boil. Remove from heat and add 5oz of each cheese. Stir until melted.
  4. Heat 1 tablespoon of olive oil over medium-high heat. Add beef & green peppers and cook until browned. This will only take a couple of minutes.
  5. Place equal amounts of beef in each bowl. Add about 1/3 cup of bread cubes and top with hot soup. Sprinkle with topping cheese and broil on high for 4 minutes or until cheese is browned and bubbly.


Place your steak in the freezer for 20 minutes before cutting. A partially frozen steak is much easier to slice thinly.

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Here are some more recipes you’ll love

* Slow Cooker French Onion Soup * Slow Cooker Cheesesteaks * Ground Beef Slow Cooker Cheesesteaks *

More Delicious Soup Recipes

This recipe was adapted from Food Network Magazine 10/13

How to Make Cheesesteak Soup! So delicious!

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

20 comments on “Cheesesteak Soup! So delicious!”

  1. I couldn’t understand what does ” 2 small rolls” means – rolls of what???? Thanks

  2. Lmao when I first seen this recipe I thought it said cheesecake soup.

  3. This recipe WILL be tried!! I might even tweak a little bit; because I was raised to believe recipes are merely options. Find the ones that pique your interest and make them your own. Grandma was smart like that.

  4. Here is one in return, that I hope everyone experiments with AND enjoys:

    Spring Breeze Cheesecake

    8oz cream cheese */**
    8oz sour cream **
    1/2 cup sugar ***
    1tbsp pure vanilla extract *
    8oz HOMEMADE whipped topping (whipping cream and sugar/sweetner to taste)
    Pre-made Pie shell (graham cracker/chocolate cookie/shortbread/etc)

    With cream cheese at room temp, combine with sugar/sweetner and mix with hand mixer until smooth. Add extract and sour cream and again, mix until well blended and smooth. FOLD in whipped topping. I recommend making it yourself because then you know it has NOTHING extra (oil, chemicals, etc). It is simple to make, too. Ok, once it is folded into the rest of the mixture, fill pie shell to you liking and if there is any filling left over……enjoy it with some sliced fruit for an after school treat with the kids! Set the pie in the fridge and leave for a good 2-3hrs. After dinner, get a knife and……bon apetit!

    Please, experiment with different flavors of cream cheese and extracts. Whatever season of the year, you can adapt this recipe easily. I have made them with mint, gingerbread and egg nog for Christmas. Pumpkin pie spices for Thanksgiving. Berry flavors for Spring/Summer, too!

    * Be creative and use any flavor you desire!
    ** Reduced Fat/Fat Free versions do not set up very well….sorry. Remember, Dessert are splurges after healthy meals. ;)
    *** Use whatever sweetener you like, as long as it is the equivalent of this amount.

  5. Do you think I could out some potatoes in this also?

  6. Could you use deli beef in stead? Thank You, Ann

  7. What an awesome soup! Great recipe! I tweaked it a little bit to our liking but overall followed your recipe. It’s a keeper!

  8. Why chicken broth and not beef broth?

  9. Is there a way to make this in a cockpot

  10. Made this today. It was amazing! The whole family loved it and ask that I make it again. Thanks!

  11. Rolls are not mentioned in the ingredient list, so how many rolls are required?

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