If there’s ever a soup that feels like a warm hug from the inside, it’s this Creamy Philly Cheesesteak Soup. Picture this: tender slices of beef, sweet sautéed peppers and onions, all swimming in a rich, cheesy broth that whispers, “You deserve this.” It’s like a Philly cheesesteak got cozy and decided to become your dinner. And the best part? You don’t even need to wrestle with a hoagie roll or leave your kitchen—comfort in a bowl, just the way we like it.
This recipe is perfect for busy weeknights, casual family dinners, or when you just want a little taste of indulgence without the fuss. Ready to dive into creamy goodness? Let’s get cooking.
Ingredients You’ll Need for Creamy Philly Cheesesteak Soup
Fresh, Simple, and Pantry-Friendly Ingredients
This Philly cheesesteak soup keeps things simple while packing flavor. You don’t need any hard-to-find items—most of these ingredients are probably in your kitchen already. Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Beef sirloin or ribeye | 1 lb, thinly sliced | Can use chuck steak if preferred |
| Onion | 1 medium, diced | Yellow or white onions work |
| Bell peppers | 2 cups, sliced | Use a mix of red and green for color |
| Garlic | 3 cloves, minced | Adds aromatic depth |
| Butter | 2 tbsp | For sautéing |
| All-purpose flour | 3 tbsp | Thickens the soup |
| Beef broth | 4 cups | Can substitute low-sodium broth |
| Half-and-half | 1 ½ cups | For creamy texture |
| Cheddar cheese | 1 ½ cups, shredded | Sharp cheddar recommended |
| Salt & pepper | To taste | Adjust gradually |
| Worcestershire sauce | 1 tbsp | Optional, enhances umami |
By using these simple, accessible ingredients, this soup becomes not only delicious but beginner-friendly. You won’t need fancy gadgets or hours of prep—just a skillet, a pot, and a little love.
Ingredient Swaps and Variations
If you want to tweak your soup, here are a few easy swaps:
- Cheese: Swiss or provolone can replace cheddar for a milder, creamy taste.
- Milk alternatives: Light cream or whole milk works if you prefer less richness than half-and-half.
- Beef: Ground beef or thinly sliced turkey can replace steak for a budget-friendly twist.
- Vegetables: Mushrooms, zucchini, or even carrots can be added for extra nutrition and flavor.
How to Make Creamy Philly Cheesesteak Soup
Step 1: Sauté the Vegetables
Start by heating butter in a large skillet over medium heat. Add onions, peppers, and garlic. Cook until softened and fragrant, about 5–7 minutes. This creates the sweet, caramelized foundation that makes the soup irresistible.
Step 2: Brown the Beef
In a separate pan, quickly sear your thinly sliced beef until lightly browned but still tender. Avoid overcooking here, as the beef will continue cooking in the soup later. Transfer the beef to a plate and set aside.
Step 3: Create the Creamy Base
In the same skillet used for the vegetables, sprinkle in the flour and stir for about 1 minute to cook out the raw taste. Gradually pour in the beef broth, whisking continuously to prevent lumps. Bring to a simmer until thickened, then add half-and-half for that creamy texture we love.
Step 4: Combine and Melt the Cheese
Add your sautéed vegetables and browned beef back into the pot. Stir in shredded cheddar cheese a handful at a time until melted and fully incorporated. Taste and season with salt, pepper, and a splash of Worcestershire sauce if desired.
Step 5: Serve Hot and Cozy
Ladle the soup into bowls and garnish with extra shredded cheese or freshly chopped parsley. For a special touch, serve with toasted bread or crusty rolls to sop up every last creamy bite.
Tips, Variations, Storage, and Serving Ideas for Creamy Philly Cheesesteak Soup
Tips for the Best Creamy Philly Cheesesteak Soup
- Slice beef thinly: Thin slices cook quickly and stay tender in the soup. Freeze the beef for 15–20 minutes before slicing to make it easier.
- Don’t skip the sauté: Cooking the onions and peppers first builds deep flavor that makes the soup taste gourmet.
- Adjust creaminess: If you prefer a lighter soup, use whole milk instead of half-and-half. For extra richness, add a splash of heavy cream.
- Cheese matters: Sharp cheddar gives a pronounced, savory flavor, but provolone or a combo of cheeses can make the soup even creamier.
- Season gradually: Taste as you go, especially with salt and pepper. A little Worcestershire sauce adds umami but is optional.
Creative Variations
One of the best things about Creamy Philly Cheesesteak Soup is how easy it is to tweak for different tastes, dietary preferences, or just to add a fun twist. Here are some creative ideas:
1. Extra Veggie Boost
- Add mushrooms, zucchini, spinach, or even carrots to make the soup heartier and more nutrient-packed.
- Sauté these vegetables with the peppers and onions for best flavor integration.
- Bonus: This adds color and texture, making the soup look as good as it tastes.
2. Spicy Kick
- If you like a little heat, add red pepper flakes, diced jalapeños, or a dash of hot sauce.
- Start with a small amount, then taste and adjust—it’s easy to make it hotter, but hard to cool it down once spicy!
3. Cheesy Pull
- Stir in cream cheese, mozzarella, or a blend of cheeses for an ultra-creamy, velvety texture.
- For a dramatic effect, sprinkle extra cheese on top of each serving and broil for 1–2 minutes for a melty, golden finish.
4. Low-Carb or Keto-Friendly Version
- Replace flour with cornstarch or arrowroot powder to thicken without adding extra carbs.
- Swap half-and-half with heavy cream for richer, lower-carb content.
5. Protein Alternatives
- Instead of sirloin or ribeye, you can use thinly sliced turkey, chicken breast, or even ground beef for a budget-friendly option.
- For extra indulgence, lightly sear the meat to lock in juices before adding it to the soup.
6. Make-It-Meal-In-One
- Add cooked rice, egg noodles, or diced potatoes for a complete, filling meal.
- Tip: Add starches near the end of cooking to prevent them from becoming too soft or mushy.
7. Flavor Boosters
- For extra depth, consider a splash of soy sauce or a small amount of Dijon mustard—these enhance the umami without overpowering the creamy, cheesy base.
- Fresh herbs like parsley, chives, or thyme add brightness and a pop of color just before serving.
With these variations, you can customize your Creamy Philly Cheesesteak Soup to suit any mood, taste, or occasion. It’s flexible, forgiving, and endlessly satisfying—making it perfect for family dinners or meal prep.
Storage and Reheating
Proper storage is key to keeping your Creamy Philly Cheesesteak Soup fresh, flavorful, and safe to eat. Here’s everything you need to know:
Refrigerator Storage:
- Store the soup in an airtight container for up to 3–4 days.
- For best results, allow the soup to cool slightly before refrigerating to prevent condensation, which can water down the soup.
- Keep the cheese separate if you want to maintain its texture; stir it in just before reheating.
Freezer Storage:
- This soup freezes well for up to 2 months. Use freezer-safe containers or heavy-duty freezer bags.
- Label the containers with the date so you can keep track of freshness.
- Avoid freezing the soup with added garnishes like fresh parsley or extra cheese—they’ll lose texture and color when thawed.
Reheating Tips:
- Stovetop Method: Reheat over medium-low heat, stirring occasionally to prevent sticking or burning. Add a splash of half-and-half or broth if the soup has thickened too much during storage.
- Microwave Method: Heat in a microwave-safe bowl in 1–2 minute intervals, stirring in between to ensure even heating. Cover loosely to prevent splatters.
- Cheese Adjustment: If the soup seems less creamy after refrigeration or freezing, stir in a little extra shredded cheese or half-and-half while reheating to restore its velvety texture.
- Do Not Boil: Avoid bringing the soup to a rolling boil after it’s been refrigerated or frozen, as this can cause the cream to separate and create a grainy texture.
Tip: Always taste the soup after reheating. Sometimes a pinch of salt, pepper, or a small dash of Worcestershire sauce can help refresh the flavor and bring it back to its freshly-cooked glory.
By following these tips, your Creamy Philly Cheesesteak Soup will taste just as comforting on day two—or even after a month in the freezer—as it does when freshly made.
Frequently Asked Questions (FAQ)
Can I use ground beef instead of steak?
Yes! Ground beef or even thinly sliced turkey works. Cook until fully browned before adding to the soup.
How do I make the soup thicker or creamier?
For a thicker soup, add an extra tablespoon of flour or a small amount of cornstarch mixed with cold water. For creamier soup, stir in more half-and-half or a splash of cream.
Can I make this soup in a slow cooker?
Absolutely. Sauté the vegetables and brown the beef first, then combine all ingredients in the slow cooker. Cook on low for 4–6 hours, adding cheese at the end.
What can I serve with Philly cheesesteak soup?
Toasted baguette slices, garlic bread, or a side salad complement this hearty soup perfectly. A sprinkle of fresh parsley or green onions makes it visually inviting.
Conclusion
Creamy Philly Cheesesteak Soup is more than just a meal—it’s comfort in a bowl. With tender slices of beef, sweet sautéed peppers and onions, and a rich, cheesy broth, this soup brings all the flavors of a classic Philly cheesesteak into a cozy, family-friendly dish. It’s easy to make, customizable, and perfect for busy weeknights or relaxing weekends.
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Creamy Philly Cheesesteak Soup
- Total Time: 40 minutes
Description
A cozy and hearty Philly cheesesteak-inspired soup with tender beef, sweet peppers, onions, and rich cheddar cheese in a creamy broth. Perfect for weeknights or casual family dinners.
Ingredients
1 lb beef sirloin or ribeye, thinly sliced
1 medium onion, diced
2 cups bell peppers, sliced
3 cloves garlic, minced
2 tbsp butter
3 tbsp all-purpose flour
4 cups beef broth
1 ½ cups half-and-half
1 ½ cups cheddar cheese, shredded
Salt & pepper to taste
1 tbsp Worcestershire sauce (optional)
Instructions
Sauté the Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onions, sliced bell peppers, and minced garlic. Cook for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Brown the Beef: In a separate pan, quickly sear the thinly sliced beef over medium-high heat until lightly browned but still tender, about 2–3 minutes. Remove from heat and set aside.
Make the Creamy Base: Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables. Stir for 1 minute to cook out the raw flour taste. Gradually pour in 4 cups of beef broth, whisking constantly to prevent lumps. Bring to a gentle simmer until slightly thickened.
Add Half-and-Half: Pour in 1 ½ cups of half-and-half, stirring to combine. Simmer for 2–3 minutes, allowing the soup to become creamy and smooth.
Combine Beef and Cheese: Return the browned beef to the pot. Add 1 ½ cups shredded cheddar cheese gradually, stirring until fully melted.
Season to Taste: Add salt, pepper, and 1 tablespoon of Worcestershire sauce (optional). Taste and adjust seasoning as needed.
Serve Hot: Ladle the soup into bowls. Garnish with extra shredded cheddar, chopped parsley, or green onions if desired. Serve immediately with toasted bread, rolls, or a side salad for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4–6