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Creamy Cheesesteak Soup

Featured in Hearty Soups & Comforting Stews.

Turn the iconic Philly sandwich into a smooth and cheesy soup. Caramelized beef slices and peppers mix with a creamy broth of heavy cream, cheddar, and provolone. Traditional veggies like onions, carrots, and celery are puréed for a silky texture. The soup is topped with extra steak and croutons, giving you every familiar flavor in a cozy, spoonable dish. It cooks fast, lasts in the freezer, and is perfect to make ahead.
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Un'immagine di una donna con i capelli raccolti in una borsa.
Updated on Sun, 13 Apr 2025 10:58:26 GMT
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Cheesesteak Soup Comfort Food | kyliecook.com

Grab a spoon for this twist on a Philly favorite! This hearty Philly Cheesesteak Soup packs all the sandwich goodies - juicy steak bits, gooey cheese, and sweet bell peppers - into a thick, dreamy broth that'll warm you right up. Whip it up in under an hour but taste like you've been cooking all day long.

While testing different versions, I found that getting a good sear on the meat and layering the flavors one by one totally makes this soup sing.

Key Ingredients

  • Beef Steak: Go for fatty cuts like ribeye or top round for best flavor
  • Bell Peppers: Traditional green works great, but red or yellow add nice color
  • Quality Cheese: Mix of white cheddar and provolone brings that authentic taste
  • Fresh Garlic: Builds the flavor foundation
  • Heavy Cream: Makes everything velvety smooth
  • Worcestershire Sauce: Adds that meaty punch
  • Fresh Bread: For homemade toppers that take this soup to another level

Step-By-Step Guide

Beef Preparation (10 minutes):
Cut beef into thin strips against the grain. Add plenty of salt and pepper. Let it sit out while you chop everything else. Dry it off with paper towels before cooking for better browning.
Building the Base (15 minutes):
Pour olive oil into a heavy pot. Cook down your onions, carrots, and celery until soft. Toss in garlic just until you can smell it. Sprinkle veggies with flour and cook for a minute to get rid of the raw flour taste. Pour in beef broth slowly while stirring. Let it bubble gently.
Searing the Beef (8-10 minutes):
Get your pan smoking hot. Cook beef in small amounts so it browns instead of steams. Just a minute or two per side. Set aside. Cook peppers in the same pan. Save some meat and peppers for topping later.
Creating the Soup (12-15 minutes):
Add a splash of Worcestershire to your broth. Cook until it starts to thicken. Blend smooth if you want. Pour in cream. Add cheeses a handful at a time while stirring. Put most beef and peppers back in.
Crouton Creation (10 minutes):
Dice bread into squares. Mix with olive oil and spices. Spread out on a baking tray. Bake until crunchy and golden. Let cool a bit before using.
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Philly Cheesesteak Soup | kyliecook.com

The real magic trick I stumbled on was keeping some beef and peppers aside for topping each bowl - it makes everything look fancier and gives you different textures in each bite.

Fixing Common Problems

  • If Soup is Too Thick: Stir in hot beef broth little by little
  • If Cheese is Stringy: Turn down heat and keep whisking
  • If Beef is Tough: Cut it thinner next time around
  • If Croutons Are Soggy: Bake longer and let them cool fully
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Philly Cheesesteak Soup | kyliecook.com

Prep-Ahead Plans

For best results:

  • Make the soup base up to 2 days early
  • Slice and season beef, keep it wrapped separately
  • Bake croutons a day ahead and store in sealed container
  • Cook beef and finish the soup right before eating
  • Add your toppings at the last second

Leftover Tips

  • Keep soup and toppings in different containers
  • Stays good in the fridge for 4 days
  • Freeze just the base without dairy added
  • Warm up slowly to keep everything smooth
  • Always make fresh crunchy toppers for leftovers

Tasty Twists

  • Swap in mushrooms for a meatless option
  • Try mixing up your cheese choices
  • Throw in some sweet browned onions
  • Mix in oven-roasted garlic cloves
  • Use different bread types for your croutons

This soup takes everything you love about a classic Philly sandwich and turns it into pure bowl-licking goodness. Each spoonful delivers that perfect cheesesteak experience but in a cozy, slurpable form. Serve it for family dinner or as a fancy starter for guests - either way, people will definitely ask for seconds.

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Philly Cheesesteak Soup | kyliecook.com

Frequently Asked Questions

→ How can I keep the beef soft?
Cut the beef thin and cook over medium-high heat just until browned to lock in tenderness.
→ Is it okay to freeze this dish?
Definitely! Store in a sealed container, and it’ll be good in the freezer for up to three months.
→ What’s the point of blending veggies?
Blending gives the soup its creamy texture and lets the veggie flavors shine through every bite.
→ When’s the best time to add salt?
Wait till the end, since the broth thickens and intensifies as it cooks.
→ How long can I keep leftover soup?
It’ll stay great in the fridge for about five days if you keep it airtight.

Philly Cheesesteak Soup

This luscious soup blends tender beef, sautéed bell peppers, and gooey cheese into a bowl of warm, sandwich-inspired goodness, topped with crispy croutons.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Kylie

Category: Warm & Nourishing

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

→ Meat

01 1 pound thinly sliced steak or top round
02 1 medium green bell pepper, sliced thin
03 2 tablespoons olive oil

→ Base

04 1 tablespoon cooking oil
05 2 celery stalks, diced
06 3 garlic cloves, finely chopped
07 1 medium onion, diced
08 1 medium carrot, diced up
09 ⅓ cup plain flour
10 1 teaspoon spicy hot sauce
11 1 tablespoon Worcestershire sauce
12 1 small beef bouillon cube (optional)
13 6 cups broth (beef)
14 8 ounces shredded white cheddar cheese
15 8 ounces shredded provolone cheese
16 1 cup heavy whipping cream
17 2 tablespoons parsley, chopped fresh

→ Topping

18 ¼ cup olive oil
19 ½ small baguette, cut into chunks (1 inch each)
20 Season with salt and pepper

Instructions

Step 01

Warm up olive oil in a large heavy pot. Toss in the bell pepper and stir for 2 minutes to soften. Cook the sliced beef until it's browned, 3 minutes or so. Set aside on a plate.

Step 02

In the same pot, add oil and cook onion, celery, and carrots for about 3-5 minutes until the onion looks soft. Toss in garlic, stir for 30 seconds. Sprinkle in flour, mix it, then add Worcestershire sauce, hot sauce, salt, and pepper. Cook it for another minute.

Step 03

Pour in all the broth and toss in the bouillon cube if you're using it. Boil for a minute, then turn the heat low to simmer for 15 minutes while the veggies soften. Blend everything super smooth using an immersion blender.

Step 04

Stir cream and the shredded cheeses right into the soup. Let it simmer gently for 5 minutes. Toss half the cooked beef into the mix, then take the pot off the heat.

Step 05

Coat your bread chunks with olive oil, plus a pinch of salt and pepper. Spread them out on a baking sheet and toast in the oven at 400°F for about 7-10 minutes or so, until crispy and golden brown.

Step 06

Spoon the hot soup into serving bowls. Add a few croutons and the rest of the beef on top before you serve.

Notes

  1. Slice meat extra thin for great texture and cook quickly.
  2. Be careful not to let veggies burn or they'll end up bitter.
  3. Taste at the end to adjust salt as needed.
  4. Store in fridge up to 5 days or freezer up to 3 months.

Tools You'll Need

  • Big Dutch oven (6-quart or so)
  • Blender with adjustable speeds
  • Sheet pan for baking
  • Non-stick parchment

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (cheese, cream).
  • Contains gluten (baguette, flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 693
  • Total Fat: 54 g
  • Total Carbohydrate: 26 g
  • Protein: 28 g