Philly Cheesesteak Soup

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Philly Cheesesteak Soup is great for a crowd or your hungry fam. This recipe has all the flavors that everyone loves: steak, bell peppers, and mushrooms, all cooked in a rich, creamy cheesy broth.

Just add some cheese toasts (or garlic bread) to soak up all of those savory juices!

Close up of bowl of Philly Cheesesteak Soup with cheesy baguette on the side.

What is Philly Cheesesteak Soup?

If you love Philly cheesesteaks, then you will love this Philly cheesesteak soup! All the amazing components of a traditional Philly cheesesteak in an easy to serve, filling, and tasty soup!

It’s a great way to use up leftover beef, even leftover ground beef or turkey, and leftover veggies, too!

The Best Cheese to Use

For the best Philly cheesesteak soup, look for super flavorful, super melty, cheeses like provolone and cheddar.

These cheeses melt easily and impart a mild, buttery flavor to the soup for that iconic Philly-style flavor!

Overhead of Philly cheesesteak soup ingredients in pot.

How to Make Philly Cheesesteak Soup

This easy cheesy soup is simple to prepare!

  1. Thin slice and saute steak.
  2. Saute veggies (except peppers) in butter and add flour.
  3. Stir in beef broth and add in remaining ingredients and simmer.
  4. Remove from heat and stir in cheeses until melted.

Place a few pieces of beef in the bottom of each bowl. Ladle in soup and top with cheese baguettes (or croutons).

Close up of Philly Cheesesteak Soup in pot with cheesy baguettes on the side.

What to Do With Leftovers

This soup makes for great leftovers the next day or the day after!

  • To Reheat: Pop in the microwave or back in a pot until heated through. Season with a little salt and pepper and top with cheese bread.
  • To Freeze: Place it in an airtight container or a zippered bag, label with the date, and pop into the freezer for up to about 2 months.

Philly Cheesesteak Inspired Recipes

5 from 1 vote
Review Recipe

Philly Cheesesteak Soup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Course Soup
Cuisine American
A creamy cheesy soup filled with tender beef, peppers and onions.


  • 8 slices baguette
  • 1/3 cup butter
  • 1 large onion diced
  • 3 ribs celery sliced
  • 1 1/2 cups mushrooms sliced
  • 1 green pepper sliced
  • 1/3 cup flour
  • 1 1/2 tablespoons Worcestershire sauce
  • 4 dashes hot sauce such as tabasco
  • 4 cups beef broth
  • 1 cup light cream
  • 8 ounces provolone cheese shredded, divided
  • 6 ounces cheddar cheese shredded
  • 1 pound top round steak thinly sliced (see note below)

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  • Place steak in the freezer (for about 15 minutes before slicing).
  • Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.
  • Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes
  • Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer until vegetables are soft, about 10 minutes.
  • Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
  • Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
  • Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.

Recipe Notes

To use leftover roast beef, cut into cubes and add with green peppers to heat through.
Ground beef can be used in place of steak.
Place your steak in the freezer for 15 minutes before cutting. A partially frozen steak is much easier to slice thinly.
Soup can be placed into bowls, topped with cheese and broiled similar to a French Onion Soup.

Nutrition Information

Calories: 502, Carbohydrates: 25g, Protein: 32g, Fat: 30g, Saturated Fat: 18g, Cholesterol: 113mg, Sodium: 952mg, Potassium: 742mg, Fiber: 2g, Sugar: 3g, Vitamin A: 973IU, Vitamin C: 15mg, Calcium: 433mg, Iron: 3mg
Keyword cheesesteak, Philly Cheesesteak Soup

Note:  Recipe initially posted September, 2013.  Recipe has been updated for improved flavor and consistency.

Top image - a serving of Philly cheesesteak soup with cheest toast. Bottom image - Philly Cheesesteak Soup in a pot topped with shredded cheese.
Overview of a serving of Philly Cheesesteak Soup with a cheese baguette.
Overview of a serving of Philly Cheesesteak Soup with a cheese baguette.

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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!

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  1. I was thinking of doing my regular French onion soups adding the beef and green bell peppers.

    I usually Brown/caramelize my onions in a crockpot over a 6-8hr period with Butter Olive Oil Worcestershire Brown Sugar.
    Then add some salt and pepper along with 32oz/4cups beef broth to heat up simmer before dipping up adding the bread and cheese to broil.

    Any suggestions if this will work and when to add the beef and Bell peppers?

    This sounds lovely 

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

  3. 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.

  4. 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.