Philly Cheese Steak Soup
Philly Cheese Steak Soup is a hearty and comforting dish that brings the flavors of the classic sandwich into a warm, creamy bowl. Loaded with chopped deli roast beef, sautéed onions, green bell peppers, mushrooms, and melted provolone cheese, this soup is perfect for chilly days or when I’m craving something indulgent and satisfying.
Why I Love This Recipe
I love this recipe because it transforms the beloved Philly cheese steak sandwich into a cozy, spoonable meal. It’s quick to prepare, taking just over thirty minutes, and it’s packed with savory flavors that make it a hit with family and friends. The combination of tender roast beef, sautéed vegetables, and creamy cheese creates a rich and satisfying soup that’s perfect for any occasion.
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Butter
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Diced onions
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Diced green bell peppers
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Sliced mushrooms
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Chopped deli roast beef
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Minced garlic
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All-purpose flour
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Beef broth
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Heavy cream
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Salt and pepper
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Provolone cheese
Directions
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In a large pot over medium heat, melt the butter.
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Add the diced onions, green bell peppers, and sliced mushrooms. Cook until the onions are translucent.
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Stir in the chopped deli roast beef and minced garlic. Cook for a few minutes until heated through.
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Sprinkle the flour over the mixture and stir well to combine. Cook for another minute to eliminate the raw flour taste.
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Gradually pour in the beef broth, stirring constantly to prevent lumps.
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Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.
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Stir in the heavy cream and season with salt and pepper to taste.
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Add the provolone cheese, stirring until melted and the soup is creamy.
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Serve hot, garnished with additional cheese or croutons if desired.
Servings and Timing
This recipe yields approximately 6 servings. Preparation and cooking time is just over 30 minutes, making it an excellent choice for a quick and hearty meal.
Variations
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Cheese Options: I sometimes substitute provolone with mozzarella or cheddar for a different flavor profile.
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Meat Alternatives: Instead of deli roast beef, I use thinly sliced steak or leftover roast beef.
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Vegetarian Version: For a meatless option, I replace the beef with sautéed portobello mushrooms and use vegetable broth.
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Spicy Kick: Adding a dash of hot sauce or red pepper flakes gives the soup a spicy twist.
Storage and Reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stovetop over medium heat, stirring occasionally, until heated through. If the soup has thickened, I add a splash of broth or water to reach the desired consistency.
FAQs
Can I freeze Philly Cheese Steak Soup?
Yes, I can freeze this soup. I let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 2 months. To reheat, I thaw it overnight in the refrigerator and warm it on the stovetop.
What can I serve with this soup?
I enjoy serving this soup with crusty bread, garlic toast, or a simple green salad to complement the rich flavors.
Can I make this soup in a slow cooker?
Yes, I can adapt this recipe for a slow cooker. I sauté the vegetables and beef as directed, then transfer everything to the slow cooker. I add the broth and cook on low for 4-6 hours. I stir in the cream and cheese during the last 30 minutes of cooking.
Is there a low-fat version of this soup?
To make a lighter version, I use low-fat milk instead of heavy cream and reduce the amount of cheese. I also opt for lean cuts of beef or turkey.
Can I add other vegetables to this soup?
Absolutely! I sometimes add diced tomatoes, spinach, or corn to enhance the flavor and nutritional value.
Conclusion
Philly Cheese Steak Soup is a delicious and comforting dish that brings the classic sandwich flavors into a warm, creamy bowl. It’s quick to prepare, versatile, and perfect for satisfying my cravings on a cold day. Whether I’m serving it to family or enjoying a bowl on my own, this soup is always a hit.
Print
Philly Cheese Steak Soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This creamy Philly cheese steak soup is packed with roast beef, provolone, peppers, and mushrooms. A hearty, low-carb comfort food perfect for cozy dinners.
Ingredients
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 cup mushrooms, sliced
¾ lb deli roast beef, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups beef broth
1 cup heavy cream
Salt and black pepper, to taste
1½ cups provolone cheese, shredded
Instructions
In a large pot, melt the butter over medium heat.
Add onion, bell pepper, and mushrooms. Sauté until onions are translucent.
Stir in the chopped roast beef and garlic. Cook for 2–3 minutes.
Sprinkle flour over the mixture and stir well. Cook for 1 minute.
Slowly pour in beef broth while stirring. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the heavy cream, salt, and pepper. Stir to combine.
Add provolone cheese and stir until melted and soup is creamy.
Serve hot, garnished with extra cheese or croutons, if desired.
Notes
Cheese Swap: Try mozzarella, cheddar, or pepper jack for different flavor profiles.
Steak Substitute: Use thinly sliced steak instead of deli meat for a fresher, more authentic texture.
Vegetarian Option: Replace beef with mushrooms and use vegetable broth.
Spicy Boost: Add red pepper flakes or a dash of hot sauce for heat.
Make-Ahead Tip: This soup freezes well—just reheat gently to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
