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Rich with tender roast beef and loads of melty provolone, this Philly Cheese Steak Soup brings all the flavors of the iconic sandwich right to your soup bowl. Creamy broth, sautéed veggies, and cheese come together for a comforting meal that is just as satisfying as the original. I turn to this soup every time I am craving something warm and filling without firing up the grill.
The first time I made this was for a football watch party and it vanished before the second quarter. Now my family often asks for this soup on chilly days because it brings everyone to the table fast.
Ingredients
- Butter: For sautéing the veggies brings richness look for a good quality unsalted butter
- Yellow onion: Diced for extra flavor pick onions that feel heavy and firm
- Green bell pepper: Dice these for crunch and that signature Philly taste choose ones with shiny skin and no soft spots
- White mushrooms: Sliced for a savory bite go for mushrooms that are dry and firm with no mushy spots
- Deli roast beef: Chop it up small for tender bites and choose a brand you love since its the main protein
- Minced garlic: For a kick of flavor use fresh if possible for best aroma
- All purpose flour: This helps thicken the soup be sure it is unbleached for clean flavor
- Beef broth: Adds body and a savory base try to use low sodium so you can control the salt
- Half and half: Makes it creamy pick a brand with the freshest possible date
- Worcestershire: Adds a deep umami edge I go for the classic bottle every time
- Salt and pepper: To taste use kosher salt and freshly cracked black pepper for best results
- Cornstarch and water: Mixed into a slurry to thicken the soup without lumps use new cornstarch as old can clump
- Shredded provolone cheese: Brings that signature melt select a block and shred yourself for the best melt
- Fresh parsley: For garnish optional but adds color pick vibrant green leaves
Step-by-Step Instructions
- Sauté the Veggies:
- Melt the butter in a large pot or Dutch oven over medium heat. Once it bubbles add in the diced onion green pepper and mushrooms. Stir and cook until onions turn translucent and peppers start to soften about six minutes. This step caramelizes the vegetables for deep flavor.
- Add the Beef and Garlic:
- Toss in the chopped roast beef and minced garlic. Stir thoroughly and keep it over the heat for two to three minutes just until garlic is fragrant and the beef is mixed well with the veggies.
- Thicken with Flour:
- Sprinkle the flour over the mixture and stir well to coat everything evenly. Let it cook for three minutes so the flour loses its raw taste. This gives the finished soup a nice body.
- Pour in the Broth and Cream:
- Slowly drizzle in the beef broth while constantly stirring so lumps do not form. Add the half and half and stir again. You want everything smooth before moving on.
- Boost the Flavor:
- Stir in the Worcestershire salt and pepper. Allow the pot to come to a gentle boil then lower the heat to a medium simmer. Let the soup bubble gently for ten minutes stirring now and then so nothing sticks to the bottom.
- Thicken the Soup:
- In a separate small bowl whisk together water and cornstarch until fully dissolved. Bring the soup back up to a boil and slowly pour in the cornstarch slurry while stirring. Let the soup boil firmly for three minutes which makes it silky and thick.
- Finish with Cheese:
- Take the pot off the heat and immediately add the shredded provolone. Stir until fully melted and combined into the creamy base.
- Top and Serve:
- Ladle into bowls and finish with more shredded provolone and a sprinkle of parsley if you have it. Serve hot with crusty bread for a dose of true comfort.
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I am especially fond of the provolone in this recipe. It is what ties everything together and gives that signature Philly flavor—a true crowd-pleaser from my youngest niece to my oldest uncle at family gatherings.
Storage Tips
Leftovers will keep in the fridge for up to four days. Cool the soup completely before transferring it to a container with a tight lid. When reheating use gentle heat and stir often so the cheese stays smooth. It is not ideal for freezing since the cream and cheese can separate but you can still try it for a quick lunch if you do not mind a slightly less creamy texture.
Ingredient Substitutions
If you prefer chicken or turkey over beef simply swap in deli slices of your choice. For the cheese mozzarella or swiss can work but provolone really nails the classic flavor. Try using baby bella mushrooms for a deeper earthy taste.
Serving Suggestions
This soup is a meal on its own but I often serve it with toasted hoagie rolls or even a soft pretzel for dipping. A fresh green salad with a zesty vinaigrette helps cut through the richness. For a complete Philly experience top with extra sautéed bell peppers.
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Cultural Context
Philly cheese steak sandwiches originated in Philadelphia’s bustling food scene and are beloved for their beefy melty combo. This soup reimagines that classic sandwich in a family friendly format that is warm and easy to serve at gatherings where plates are optional and comfort is key.
Frequently Asked Questions
- → Can I use leftover steak instead of deli roast beef?
Absolutely! Leftover steak adds robust flavor and texture. Just slice it thinly before adding to the soup.
- → What can I substitute for half and half?
You can use whole milk for a lighter result, or heavy cream for extra richness—adjust creaminess as you prefer.
- → Which mushrooms work best for this soup?
White mushrooms are classic, but cremini or baby bella mushrooms also add a deep, earthy aroma and flavor.
- → How can I make the soup gluten-free?
Swap all purpose flour for your favorite gluten-free flour blend to maintain consistency and texture.
- → Can I freeze leftovers for later?
You can freeze portions, but note that dairy-based soups may separate slightly when reheated. Stir well before serving.
- → Are additional toppings recommended?
Extra shredded provolone and chopped fresh parsley add flavor and color. You can also try toasted baguette slices for dipping.