There’s a reason Philly cheesesteaks have such a devoted following. That combination of tender beef, melted cheese, and sautéed peppers and onions hits every comfort food note.
But let’s be honest—they’re messy. And sometimes you want those same flavors in something you can eat with a spoon while curled up on the couch.
That’s where this soup comes in. It takes everything you love about a classic Philly and transforms it into a creamy, hearty bowl that’s somehow even more comforting than the original.
The best part? You get all that cheesy, beefy goodness without wrestling with a dripping sandwich or losing half your toppings onto your lap.
Why You’ll Love This Recipe
This soup delivers serious flavor without the fuss. You’re getting tender ribeye, gooey provolone, and perfectly caramelized peppers and onions in every spoonful.
It comes together in about 30 minutes, making it perfect for busy weeknights when you’re craving something substantial.
The creamy broth ties everything together beautifully, and you can easily adjust the thickness to your preference. Want it brothier? Add more stock. Prefer it thick and chowder-like? Let it simmer down a bit.
It reheats wonderfully, so leftovers actually get better as the flavors meld. And if you want to make it ahead, it holds up great in the fridge for up to 3 days.
Ingredients
- 1½ pounds ribeye steak, thinly sliced and chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces provolone cheese, shredded (plus extra for topping)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chopped ribeye with salt and pepper, then add to the pot and cook until browned, about 5-6 minutes.
Remove the beef from the pot and set aside. In the same pot, add the onions, bell peppers, and mushrooms.
Sauté for 6-8 minutes until the vegetables are softened and the onions are starting to turn golden. Add the garlic and cook for another minute until fragrant.
Pour in the beef broth, heavy cream, and Worcestershire sauce. Stir in the Italian seasoning and return the cooked beef to the pot.
Bring the soup to a simmer and let it cook for 8-10 minutes, allowing the flavors to come together. If you prefer a thicker soup, stir in the cornstarch mixture and simmer for another 2-3 minutes.
Reduce heat to low and gradually add the shredded provolone, stirring constantly until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and top with extra shredded provolone. Serve immediately with crusty bread or toasted hoagie rolls on the side for dipping.
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Philly Cheesesteak Soup
This Philly Cheesesteak Soup transforms the classic sandwich into a creamy, comforting bowl packed with tender ribeye, sautéed peppers, onions, and mushrooms in a rich, provolone-laced broth.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
For the soup:
- 1½ pounds ribeye steak, thinly sliced and chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces provolone cheese, shredded (plus extra for topping)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chopped ribeye with salt and pepper, then add to the pot and cook until browned, about 5-6 minutes.
- Remove the beef from the pot and set aside. In the same pot, add the onions, bell peppers, and mushrooms.
- Sauté for 6-8 minutes until the vegetables are softened and the onions are starting to turn golden. Add the garlic and cook for another minute until fragrant.
- Pour in the beef broth, heavy cream, and Worcestershire sauce. Stir in the Italian seasoning and return the cooked beef to the pot.
- Bring the soup to a simmer and let it cook for 8-10 minutes, allowing the flavors to come together. If you prefer a thicker soup, stir in the cornstarch mixture and simmer for another 2-3 minutes.
- Reduce heat to low and gradually add the shredded provolone, stirring constantly until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and top with extra shredded provolone. Serve immediately with crusty bread or toasted hoagie rolls on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
