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!
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!
How to Make Philly Cheesesteak Soup
This easy cheesy soup is simple to prepare!
- Thin slice and saute steak.
- Saute veggies (except peppers) in butter and add flour.
- Stir in beef broth and add in remaining ingredients and simmer.
- 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).
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
- Hot Cheesy Philly Cheesesteak Dip
- Philly Cheese Steak Wraps
- Slow Cooker Philly Cheesesteak Sloppy Joes
- Philly Cheesesteaks
- Cheesesteak Stuffed Peppers
Did you love this Philly Cheesesteak Soup? Be sure to leave a rating and a comment below!
Philly Cheesesteak Soup
- 8 slices baguette
- ⅓ cup butter
- 1 large onion diced
- 3 ribs celery sliced
- 1 ½ cups mushrooms sliced
- 1 green pepper sliced
- ⅓ cup flour
- 1 ½ 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)
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Note: Recipe initially posted September, 2013. Recipe has been updated for improved flavor and consistency.
I have not tried this recipe YET, but I fully intend to! I would love to make it for my family, but I have a family member who is on a full liquid diet and cannot have the solids in soups. How well do you think this soup would puree? If it won’t puree well as-is, what alternative ingredients could be used?
I haven’t tried it so I can’t say for sure Sarah. I am not sure how well the steak would puree but you could try substituting ground beef which may make it easier. If you try it I would love to hear how it turns out!
this soup sounds really good i will have to try it thank you
This recipe was absolutely perfect for the snowy, cold day we’re having here. It was simple and so delicious. Even my son who claims he doesn’t like cheese loved this soup.
If I use ground beef how many pounds should I use?
Hi Virginia, you will want to use about 1 lb of ground beef for this recipe.
Really good recipe, but, since one of my sons doesn’t like mushrooms , I put extra veggies and some garlic in it. It worked out quite well.
That’s a great idea, Julianne! Hope they enjoyed it.
This soup is creamy, rich, and delicious! My husband requested that I save this one so we can be sure to have it again soon. Another excellent recipe from this site!
Thanks Jennifer! Glad you enjoyed it.
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
Rolls are not mentioned in the ingredient list, so how many rolls are required?
The ingredients list does include 2 small rolls
Made this today. It was amazing! The whole family loved it and ask that I make it again. Thanks!
Is there a way to make this in a cockpot
I haven’t tried this recipe in the slow cooker.
Why chicken broth and not beef broth?
Beef broth would certainly work in place of the chicken broth in this recipe!
What an awesome soup! Great recipe! I tweaked it a little bit to our liking but overall followed your recipe. It’s a keeper!
Could you use deli beef in stead? Thank You, Ann
It would be a little bit thiner but I think it would work!
Do you think I could out some potatoes in this also?
I think that would be amazing in this soup!!
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.
Thank you for sharing! Sounds wonderful!
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.
I hope you enjoy it and I would love to hear what tweaks you make!! I love how recipes evolve that way too…
Lmao when I first seen this recipe I thought it said cheesecake soup.
Well that would be delicious too.. ;) Maybe not with beef though! lol!
I couldn’t understand what does ” 2 small rolls” means – rolls of what???? Thanks
Dinner rolls or buns. :)