Go Back
A delicious bowl of Philly Cheesesteak Soup is shown as the featured image.

Easy Philly Cheesesteak Soup

This Philly Cheesesteak Soup recipe captures the classic flavors of the beloved sandwich in a comforting soup. Featuring tender sirloin steak, sautéed peppers and onions, and a creamy, cheesy broth, it's a quick and easy meal perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound sirloin steak, thinly sliced
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 6 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 8 ounces cream cheese, softened
  • 1 cup milk or half-and-half

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the thinly sliced steak and cook until browned, about 3-5 minutes. Remove the steak from the pot and set aside.
  3. Add the chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the beef broth and stir to deglaze the bottom of the pot, scraping up any browned bits.
  5. Add the Worcestershire sauce, dried thyme, and red pepper flakes (if using). Season with salt and pepper to taste.
  6. Return the cooked steak to the pot. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes.
  7. Reduce the heat to low. Add the softened cream cheese and milk (or half-and-half) to the pot. Stir until the cream cheese is completely melted and the soup is smooth and creamy.
  8. Ladle the Philly Cheesesteak Soup into bowls. Top with shredded provolone cheese, chopped green onions, and a dash of hot sauce, if desired. Serve immediately with crusty bread for dipping.

Notes

For the best flavor, use a good quality sirloin or ribeye steak. Thinly sliced steak is crucial for a tender and authentic texture. Make sure the cream cheese is fully softened before adding it to the soup to avoid lumps. Leftover soup can be stored in the refrigerator for up to 3-4 days. To spice it up, add a diced jalapeno pepper or a dash of hot sauce. Provolone cheese is classic, but you can also use mozzarella or cheddar cheese. For a richer soup, use half-and-half instead of milk. This soup freezes well, but the texture of the cream cheese may change slightly upon thawing. Thaw completely in the refrigerator before reheating.