Let me tell you, Philly Cheese Steak Soup has become one of my go-to comfort meals for chilly evenings, surprise guests, or just those “what-do-I-make-now?” kind of nights. And no, we’re not talking about some fancy restaurant version. This is the real-life, throw-on-your-slippers-and-let’s-do-this kind of recipe.
It’s creamy, cheesy, beefy goodness — all the things we crave in one pot. If you love the flavors of a Philly cheese steak but want to skip the sandwich mess (and carbs), this is your answer in soup form.
Table of Contents
Why You’ll Love This Philly Cheese Steak Soup
- One pot = less cleanup (and who isn’t thrilled by that?)
- It’s ready in under 30 minutes, which is magical on a busy weeknight.
- It’s a crowd-pleaser — even my pickiest eater gave it the “can I have more?” stamp.
- You can double the batch and freeze it for later (future you will be so grateful).
- It’s just downright delicious and feels like a hearty meal.
What Does Philly Cheese Steak Soup Taste Like?
Imagine everything you love about a Philly cheese steak — the tender roast beef, sautéed onions, bell peppers, and melty provolone — wrapped up in a rich, creamy broth. It’s slightly savory, slightly peppery, and 100% comforting.
I served this once after a fall hike in the Adirondacks, and I swear, everyone sat quietly just savoring the first few bites. That’s the kind of soup this is. Soul-soothing.
What You’ll Need to Make Philly Cheese Steak Soup
When it comes to comfort food, Philly Cheese Steak Soup brings bold flavor from simple ingredients. You don’t need anything fancy—just real, honest ingredients you probably already have in your fridge or pantry. Each one plays a role in building that classic, cheesy, beefy taste we all crave.
Here’s what you’ll need for a big, satisfying pot of this soup (makes about 6 hearty servings):
- ¼ cup butter
This is our flavor base. It adds richness and helps those veggies sauté into soft, savory perfection. You can use unsalted or salted butter—just adjust the added salt later. - 1 cup diced yellow onion
Onions bring a sweet, aromatic base that mimics the flavor of a classic Philly cheese steak. Dice them fine so they melt right into the broth. - 1 cup diced green bell peppers
Green peppers give that authentic, unmistakable Philly flavor. Don’t skip these! They add a pop of color and balance the richness with a little bite. - 6 oz sliced white mushrooms
Optional but highly recommended. Mushrooms add earthy umami and bulk, making the soup feel more like a full meal. If you’ve got picky eaters, slice them thin—they’ll melt right in. - 8 oz deli roast beef, chopped into bite-sized pieces
This is the “steak” in our cheese steak soup. I like using fresh-sliced roast beef from the deli counter (Boar’s Head if I’m splurging!). Chop it small so it spreads evenly in each spoonful. - 1 tablespoon minced garlic
Garlic adds warmth and depth. Let it sauté just until fragrant—don’t let it burn. - ¼ cup all-purpose flour
This is what thickens the soup into that creamy, stew-like consistency. If you’re gluten-free, you can substitute with a GF flour blend or even a bit of arrowroot. - 4 cups beef broth
Use a good-quality beef broth (or homemade if you’re feeling ambitious). This builds that meaty, savory base that ties everything together.
If you enjoy rich broths, you might also love our Slow Cooker Beef and Broccoli recipe! - 3 cups half and half
This adds the creamy body to the soup without making it too heavy. You can substitute with whole milk for a lighter version, or go all-in with cream if you’re feeling indulgent. - 1 tablespoon Worcestershire sauce
A splash of this pantry staple deepens the beef flavor and adds just the right tang. It’s that “can’t put your finger on it” taste. - 1 teaspoon salt + 1 teaspoon pepper
Simple seasoning to bring everything to life. Adjust to taste—especially if your broth or roast beef is already salty. - ¼ cup cold water + 3 tablespoons cornstarch
This little slurry helps thicken the soup at the end. Stir until smooth before adding so it doesn’t clump. Trust me—it makes a difference. - 1 ½ cups shredded provolone cheese
This is the cheese in Philly Cheese Steak Soup. Provolone melts into the broth to create that stretchy, luscious texture. Shred it fresh if you can—pre-shredded sometimes won’t melt as smoothly.
Optional toppings:
- Fresh chopped parsley – for color and brightness
- Extra shredded provolone – for cheese pulls worthy of Instagram
Feeling inspired to explore more creamy comfort soups? Check out this Creamy Cajun Chicken Soup for a little Southern heat, or cozy up with this Slow Cooker Taco Soup that’s a family favorite.
How to Make Philly Cheese Steak Soup (Step by Step)
Making Philly Cheese Steak Soup is like wrapping yourself in a cozy blanket on a chilly day — it’s warm, comforting, and surprisingly easy to pull together. Whether you’re cooking for your family, prepping ahead for the week, or just craving something seriously satisfying, this soup has your name written all over it.
Follow these easy step-by-step directions and let that mouthwatering magic unfold right on your stovetop.
Step 1: Melt the Butter and Sauté the Veggies
Start by grabbing a large Dutch oven or soup pot and setting it over medium heat. Add ¼ cup of butter to the pot.
Once it’s fully melted and slightly bubbling (but not browned), add in your 1 cup diced onions, 1 cup diced green bell peppers, and 6 oz sliced mushrooms.
Sauté the veggies for 5–7 minutes, stirring occasionally. You’re looking for the onions to turn soft and translucent, and for the mushrooms to release their moisture. This base sets the stage for all the savory flavor in your Philly Cheese Steak Soup.
✨ Kitchen Tip: Don’t rush this part. Letting those vegetables slowly soften builds flavor in every bite.
Step 2: Stir in the Roast Beef and Garlic
Once the veggies are cooked down, toss in your 8 oz chopped deli roast beef. Stir it well so it mixes with the sautéed vegetables.
Next, add 1 tablespoon minced garlic and let everything cook for another 2–3 minutes. You’ll know it’s ready when the garlic becomes fragrant — it’ll smell like something you’d get at a cozy diner tucked in a Philly alley.
Want another beefy, slow-simmered dish? Try this Slow Cooker Garlic Butter Beef Bites with Potatoes for melt-in-your-mouth comfort.
Step 3: Sprinkle in the Flour and Cook It Out
Now, sprinkle in ¼ cup all-purpose flour over the mixture. Stir immediately and make sure it coats all the ingredients. This step thickens the soup later and gives it that velvety texture.
Cook the flour mixture for about 3 minutes, stirring constantly. This removes the raw flour taste and helps it blend seamlessly into the broth.
Step 4: Pour in the Broth and Half & Half
Slowly pour in 4 cups of beef broth, stirring the whole time to avoid any lumps. Then add 3 cups of half and half to make it rich and creamy.
Give everything a good stir, then add:
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
Now bring your soup to a gentle boil over medium-high heat. Once it starts bubbling, reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally. This is when the flavors really come together.
Need another creamy soup that delivers BIG flavor? Check out this Creamy Chicken Tortilla Soup — it’s a family favorite around here!
Step 5: Thicken It Up With a Cornstarch Slurry
In a small bowl, combine ¼ cup cold water and 3 tablespoons cornstarch. Stir until the cornstarch is fully dissolved. This is your slurry, and it’s about to make your soup irresistibly thick and silky.
Turn the heat back up and bring the soup to a gentle boil again. While stirring constantly, slowly pour the slurry into the pot.
Keep stirring and allow the soup to boil for about 3 minutes — you’ll see it start to thicken beautifully.
Step 6: Stir in the Cheese
Remove the pot from the heat and immediately stir in 1 ½ cups shredded provolone cheese. Stir slowly until it melts completely into the soup. The texture should be creamy, cheesy, and oh-so-luxurious.
If you love that gooey, stretchy cheese pull, feel free to add extra shredded provolone on top just before serving. A sprinkle of fresh parsley also gives it a little pop of color.
Step 7: Serve and Savor
Ladle the hot Philly Cheese Steak Soup into bowls, serve with crusty bread, and get ready to savor every bite. I like to pair mine with a light salad or just serve it on its own — it’s that filling.
And yes, my kids call this my “bribery soup.” It gets chores done without complaints. 😉
Tips and Tricks for the Perfect Philly Cheese Steak Soup
- Use freshly shredded provolone. Pre-shredded cheese can clump or stay grainy.
- Want it thicker? Add another tablespoon of cornstarch to your slurry.
- Add red peppers for a sweeter flavor profile.
- Make it ahead. This soup tastes even better the next day after the flavors mingle.
- Freeze it without the cheese if you’re batch-cooking — then add cheese after reheating.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze (minus cheese) in portions for up to 3 months.
- Reheat: Gently warm on the stovetop, stirring in provolone after it’s heated through.
FAQs
Can I use steak instead of deli roast beef?
Absolutely! Just make sure it’s cooked and sliced thin.
Is this soup low-carb or keto-friendly?
Not quite as-is (thanks to the flour and cornstarch), but you can skip those and thicken with xanthan gum if you’re watching carbs.
Can I make this in the slow cooker?
It’s faster stovetop, but you can sauté veggies first, then toss everything (except provolone) into the slow cooker on low for 4–5 hours. Stir in cheese before serving.
Can I make it vegetarian?
Try swapping the beef for sautéed portobello mushrooms and using vegetable broth. It won’t be a “cheese steak,” but it’ll still be tasty!
Final Thoughts
Whether you’re wrangling homework, tackling laundry, or just craving something comforting after a long day, Philly Cheese Steak Soup is your weeknight hero. It’s rich, filling, and delivers that nostalgic cheese steak flavor without the bread — or the mess.
I hope you try this recipe and love it as much as I do. If you do, tag me or leave a review — I always love seeing your creations!
Until next time, happy slow cooking (or quick simmering) — and may your kitchen always smell like something delicious.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Philly Cheese Steak Soup: A Cheesy, Comforting Meal You’ll Crave Weekly
- Total Time: 33 minutes
- Yield: 6 servings 1x
Description
Philly Cheese Steak Soup is a hearty soup loaded with chopped deli roast beef, diced onions, green bell peppers, sliced mushrooms and provolone cheese.
Ingredients
- ¼ cup butter
- 1 cup diced yellow onion
- 1 cup diced green bell peppers
- 6 oz sliced white mushrooms
- 8 oz deli roast beef slices, chopped into small pieces
- 1 tablespoon minced garlic
- ¼ cup all purpose flour
- 4 cups beef broth
- 3 cups half and half
- 1 tablespoon Worcestershire
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup water
- 3 tablespoons cornstarch
- 1 ½ cups shredded provolone cheese
Optional Toppings:
- fresh chopped parsley
- shredded provolone cheese
Instructions
1. Drop the butter into a large pot or Dutch oven over medium heat.
2. Once the butter is melted add the diced onions, green peppers and mushrooms to the pot.
3. Stir well and cook until the onions are translucent.
4. Add the chopped roast beef to the pot and stir well.
5. Add the minced garlic to the pot. Stir well and cook for 2 to 3 minutes until the garlic is fragrant.
6. Add the all purpose flour to the pot. Stir well and cook for 3 minutes.
7. Slowly pour in the beef broth while stirring continuously.
8. Add the half and half to the pot and stir.
9. Add the Worcestershire sauce, salt and pepper to the pot and stir.
10. Bring the soup to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 10 minutes.
11. Pour the water and cornstarch into a small bowl and stir until the cornstarch is completely dissolved.
12. Return the soup to a boil. Pour the cornstarch slurry into the soup while stirring.
13. Continue boiling and stirring the soup for 3 minutes to allow it to thicken.
14. Remove the pot from the heat.
15. Add the shredded provolone to the pot and stir until it’s melted.
16. Garnish with chopped parsley and additional shredded provolone if desired.
17. Serve and enjoy!
Notes
For best flavor, use high-quality deli roast beef.
You can substitute provolone with mozzarella or white American cheese for a different twist.
Add hot sauce or red pepper flakes for a little heat.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 85mg
Keywords: philly cheese steak soup, beef soup, provolone soup, roast beef recipes
