If you love the rich, savory flavors of a classic sandwich but crave a cozy bowl of comfort, this Philly Cheesesteak Soup is your new best friend. It captures everything you adore about a Philly cheesesteak—the tender seared beef, sweet peppers, melty provolone cheese—but in a creamy, hearty soup form that feels like a warm hug. Perfect for chilly evenings or anytime you want a burst of familiar Philly goodness in an unexpected way, this soup will quickly become a go-to for satisfying your cravings and impressing family or friends.

Philly Cheesesteak Soup Recipe - Recipe Image

Ingredients You’ll Need

While this Philly Cheesesteak Soup might seem indulgent, the ingredients are simple and easy to find, each carefully chosen to build layers of flavor and texture that make every spoonful irresistible.

Vegetable oil, 2 tbsp., divided: Essential for searing the beef and sautéing the veggies to build deep, caramelized flavors.

Chuck roast, 2/3 lb., cut into cubes: This cut becomes wonderfully tender and flavorful when seared, bringing that signature Philly cheesesteak beef taste.
Kosher salt: Enhances all the natural flavors and balances the richness.

Freshly ground black pepper: Adds a subtle spicy kick to every bite.
Onion, 1 chopped: Brings sweetness and depth, grounding the soup with classic savory notes.

Red bell pepper, 1 chopped: Adds color and a gentle sweetness that complements the beef beautifully.
Green bell pepper, 1 chopped: Offers a slightly grassy crunch and balances the red pepper’s sweetness.
Garlic, 2 cloves minced: Provides aromatic warmth and that unmistakable Philly cheesesteak flavor.

All-purpose flour, 2 tbsp.: Helps thicken the soup to that perfect creamy consistency.
Low-sodium beef broth, 3 cups: The rich base that infuses the soup with deep, meaty goodness.
Heavy cream, 2 tbsp.: Adds silkiness and rounds out the flavors with a touch of indulgence.

Shredded provolone, 1 1/2 cups, divided: Melted provolone is key for that iconic Philly cheesesteak cheesy finish—some stirred into the soup, some melted on top.
Sourdough boules, 2, for serving: Hollowed out to serve as edible bowls, soaking up every last bit of delicious soup.
Freshly chopped parsley, 1 tbsp., for garnish: Adds a fresh, bright pop of color that balances the richness.

How to Make Philly Cheesesteak Soup

Step 1: Sear the Beef

Start by preheating your oven’s broiler and preparing a baking sheet with parchment paper. In a large pot over medium heat, warm 1 tablespoon of vegetable oil, then add the cubed chuck roast. Season it generously with kosher salt and freshly ground black pepper. Sear the beef on all sides until it develops a deep, golden crust and is cooked through—this caramelization is what gives the soup its authentic Philly cheesesteak flavor. Once done, remove the beef from the pot and set it aside.

Step 2: Sauté the Vegetables and Build the Base

Next, add the remaining tablespoon of oil to the same pot. Toss in the chopped onions, red bell pepper, and green bell pepper. Cook these until the onions become translucent and the peppers soften, about 3 to 4 minutes. Add the minced garlic and cook just until fragrant. Season with salt and pepper, then sprinkle the flour evenly over the veggies and cook for an additional 2 minutes, stirring frequently. This step develops a lightly toasted flour flavor and will help the soup thicken up nicely.

Step 3: Simmer with Broth, Cream, and Cheese

Pour in the low-sodium beef broth and add the heavy cream to the pot, stirring to combine everything smoothly. Toss in half a cup of shredded provolone and stir until melted and well incorporated. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the soup to thicken slightly and the flavors to mingle perfectly.

Step 4: Prepare the Bread Bowls

While your soup is simmering, take those sourdough boules and slice the tops off. Scoop out the soft interior, making a hollow bowl without breaking the crust. Cut the scooped bread into cubes and spread them on the prepared baking sheet—these will become the perfect crunchy topping later.

Step 5: Assemble and Broil

Once the soup has thickened, stir the seared beef back into the pot. Ladle the hot, cheesy soup into the prepared sourdough bowls. Top each filled bowl with the cubed bread and sprinkle the remaining provolone cheese generously over the top. Place the bowls under the preheated broiler just long enough for the cheese to melt and turn a beautiful golden brown. Keep a close eye so they don’t burn!

Step 6: Garnish and Serve

Before serving, sprinkle freshly chopped parsley over the top. This not only adds a lovely burst of color but also lifts the flavors with a hint of freshness. Now, your cozy, satisfying Philly Cheesesteak Soup is ready to enjoy—dig in and savor every luscious spoonful!

How to Serve Philly Cheesesteak Soup

Garnishes

While the parsley garnish is classic, feel free to get creative! A pinch of crushed red pepper flakes can add a gentle heat, or a few finely sliced scallions bring a bit of crisp bite. For cheese lovers, an extra sprinkle of shredded provolone or even a handful of shredded mozzarella fresh off the broiler rounds out the indulgence.

Side Dishes

Philly Cheesesteak Soup is hearty enough to stand on its own but pairs wonderfully with simple sides. A crisp green salad with a tangy vinaigrette contrasts the creaminess of the soup, while roasted veggies or a platter of pickles can offer a refreshing counterpoint. If you want to keep things classic, serve with extra sourdough slices or garlic bread for dunking.

Creative Ways to Present

Serving the soup in sourdough bread bowls is a showstopper and perfect for casual, cozy meals. Alternatively, present the soup in rustic ceramic bowls topped with a piece of crusty cheese toast for dipping. For gatherings, ladle the soup into small cups for a fabulous appetizer that captures all the Philly cheesesteak vibes in a bite-sized version.

Make Ahead and Storage

Storing Leftovers

Philly Cheesesteak Soup keeps beautifully in the fridge for up to 3 days. Transfer the soup into an airtight container and store it separately from the bread bowls and toppings to keep everything fresh. When you’re ready to enjoy leftovers, just reheat gently on the stove.

Freezing

You can freeze this soup to enjoy another day! Store the cooled soup in freezer-safe containers, leaving some space at the top as it will expand. It’s best to freeze the soup without the cream and cheese, adding those fresh when you reheat to keep the texture perfect.

Reheating

Warm the soup over low to medium heat on the stove, stirring frequently to prevent sticking. Once hot, stir in the heavy cream and provolone cheese until melted and smooth. If you have leftover bread bowls, toast them fresh in the oven before serving with your reheated soup for maximum comfort and flavor.

FAQs

Can I use a different cut of beef for Philly Cheesesteak Soup?

Absolutely! While chuck roast is ideal for tender, flavorful chunks, you can use ribeye or sirloin if you prefer a leaner or more tender cut. Just adjust the cooking time to avoid overcooking the beef.

Is this soup spicy?

The traditional Philly Cheesesteak Soup isn’t spicy, but if you enjoy a bit of heat, adding crushed red pepper flakes or hot sauce is an easy way to customize the spice level to your liking.

Can I make this soup vegetarian?

You can certainly adapt the recipe by substituting the beef with mushrooms or a plant-based beef alternative, and use vegetable broth instead of beef broth. The provolone and peppers will still deliver plenty of flavor.

What cheese works best if I can’t find provolone?

Mozzarella or Monterey Jack are good stand-ins that melt well and have mild flavors, though provolone’s slightly smoky taste is what makes this soup truly authentic.

Can I prepare this soup in a slow cooker?

Yes, you can sear the beef and sauté the veggies beforehand, then combine everything in the slow cooker and cook on low for 4 to 6 hours. Just add cheese and cream at the end for best results.

Final Thoughts

This Philly Cheesesteak Soup is pure comfort food magic that transforms all your favorite sandwich flavors into a creamy, cheesy, and utterly satisfying bowl. Whether you’re trying it for the first time or coming back for seconds, it’s one of those recipes that feels like a warm conversation with an old friend. Don’t wait—grab those ingredients and make a batch. Your taste buds will thank you!

Philly Cheesesteak Soup Recipe

★★★★★

4.9 from 29 reviews

Author: Mariam

Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Low Salt

Print Recipe

Description

This Philly Cheesesteak Soup is a hearty and comforting dish inspired by the classic Philly cheesesteak sandwich. Featuring tender seared chuck roast, sautéed onions and bell peppers, melted provolone cheese, and served inside a sourdough bread bowl, this soup delivers rich, savory flavors with a creamy texture perfect for any meal.

Instructions

Sear the beef: Preheat oven to broil and line a small baking sheet with parchment paper. In a large pot over medium heat, heat 1 tablespoon of vegetable oil. Add the cubed chuck roast and season with kosher salt and freshly ground black pepper. Sear the beef on all sides until deeply golden and cooked through, about 8 to 10 minutes. Remove the beef from the pot and set aside.
Sauté the vegetables: Add the remaining tablespoon of oil to the same pot. Add the chopped onion and both bell peppers. Cook until the onions become partially translucent and the peppers soften, approximately 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Season with salt and pepper, then sprinkle the flour evenly over the vegetables. Cook for 2 minutes until the flour turns slightly golden to eliminate the raw flour taste.
Make the soup base: Gradually add the low-sodium beef broth, then stir in the heavy cream and half a cup of shredded provolone cheese. Stir well to combine all ingredients and bring the mixture to a simmer. Allow it to cook for about 10 minutes, until the soup thickens slightly and the flavors meld together.

Prepare bread bowls: While the soup is thickening, cut the tops off the sourdough boules. Carefully scoop out the inside bread to create bread bowls, making sure to leave enough bread inside to hold soup. Cube the scooped-out bread and spread it in a single layer on the prepared baking sheet for toasting.
Assemble and broil: Stir the seared beef back into the soup. Ladle the hot soup into each bread bowl. Top each with cubed bread pieces and the remaining provolone cheese. Place the bread bowls on the baking sheet and broil in the oven until the cheese melts and turns golden brown, about 2 to 3 minutes. Keep a close eye to avoid burning.
Garnish and serve: Remove from the oven and sprinkle freshly chopped parsley on top for a fresh, vibrant finish. Serve immediately while hot.

Notes

Use a well-marbled chuck roast to ensure tender, flavorful beef.
To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free bread for the bowls.
For a lower-fat option, substitute heavy cream with half-and-half or a light cream alternative.

Be cautious when broiling the bread bowls to prevent burning the cheese or bread cubes.
Leftover soup can be stored separately from bread bowls in airtight containers and reheated on the stove or microwave.

Prep Time: 15 minutes

Cook Time: 30 minutes
Category: Soup
Method: Searing, sautéing, simmering, broiling

Cuisine: American

Nutrition

Serving Size: 1 bread bowl with soup
Calories: 520

Sugar: 5g
Sodium: 700mg
Fat: 28g

Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0.3g

Carbohydrates: 42g
Fiber: 3g
Protein: 30g

Cholesterol: 85mg

Keywords: Philly cheesesteak soup, beef soup, sourdough bread bowl, cheesy soup, comfort food, provolone cheese soup