Philly Cheesesteak Soup Recipe – Easy One-Pot Dinner You’ll Love

The sizzle of shaved beef, the aroma of caramelized onions, and the gooey stretch of melted provolone—honestly, this Philly Cheesesteak Soup recipe is pure weeknight magic in a pot. The first time I whipped up a batch, it was a chilly Thursday and my family was craving something hearty. I didn’t want to fuss with sandwiches or piles of dishes, so I thought, “Why not toss all the goodness of a classic Philly cheesesteak into a cozy, creamy soup?” You know what? It worked so well that this recipe instantly made it onto our regular dinner rotation.

Philly cheesesteak soup is perfect for those moments when you want comfort food but don’t feel like standing over the stove all evening. I’ve made this soup for game nights, lazy Sundays, and even as a fun twist on soup-and-sandwich lunches. The best part? It all comes together in one pot, which means clean-up is a breeze. Plus, it’s loaded with tender beef, sweet bell peppers, and that signature cheesy finish. Whether you’re cooking for picky kids, a crowd of friends, or just yourself, this recipe covers all the bases.

I’ve tested and tweaked this Philly cheesesteak soup more times than I can count, playing with different cuts of beef, cheeses, and even low-carb swaps. As a lifelong soup lover (and let’s be real, a cheesesteak fanatic!), I can vouch for the flavor and comfort packed into every spoonful. If you’re after a dish that’s big on taste, easy on effort, and guaranteed to get rave reviews, you’re in the right place. Let’s make some one-pot Philly cheesesteak soup magic!

Why You’ll Love This Philly Cheesesteak Soup Recipe

After years of cozy dinners and kitchen experiments, I can honestly say this Philly Cheesesteak Soup recipe is one you’ll want to make again and again. Here’s why it stands out from the crowd:

• Quick & Easy: The whole soup comes together in under 45 minutes—no fancy techniques or restaurant-level skills needed.
• One-Pot Wonder: Everything cooks in a single pot, which means fewer dishes and more time for you to relax after dinner.
• Simple Ingredients: You probably have most of what you need already. No hunting down specialty items or making extra grocery trips.
• Perfect for Family Dinners: This soup is a hit with kids, teens, and adults. I’ve served it at everything from birthday parties to potlucks, and the pot’s always scraped clean.
• Unbelievably Tasty: The flavor combo of beef, peppers, onions, and melted cheese is pure comfort—think cheesesteak, but you can eat it with a spoon!
• Flexible & Forgiving: Whether you want to use leftover steak, ground beef, or even a meatless alternative, this recipe adapts. I’ve tried all sorts of swaps, and the soup always delivers.

What makes my version of Philly cheesesteak soup extra special is the way I blend sautéed onions and peppers into the creamy broth before adding the beef. It gives the soup a depth of flavor that’s downright addictive. And I never skip the broiled cheesy topping; it’s the moment that takes this from “good soup” to “wow, can I have seconds?”

This isn’t just another soup—it’s the kind of meal that makes you sigh after every spoonful. It’s for those nights when you want to cozy up with a bowl of something familiar yet exciting. Trust me, if you love Philly cheesesteaks (or just crave a new twist on classic comfort food), this one-pot soup recipe is about to become your new go-to dinner.

What Ingredients You Will Need

This Philly Cheesesteak Soup recipe uses simple, everyday ingredients that you can find at almost any grocery store. You’ll get all the flavor of a classic cheesesteak, right down to the gooey cheese, without the fuss of assembling sandwiches. Here’s what you’ll need:

• For the Soup Base:
  • 2 tablespoons olive oil (for sautéing, avocado oil works too)
  • 1 large yellow onion, diced (sweetness and depth)
  • 2 medium green bell peppers, diced (classic Philly flavor)
  • 1 medium red bell pepper, diced (adds color and mild sweetness)
  • 3 cloves garlic, minced (can’t have soup without it!)
  • 8 oz (225g) cremini or white mushrooms, sliced (earthiness and extra heartiness)
• For the Beef:
  • 1 pound (450g) shaved steak or thinly sliced ribeye (I love using pre-shaved steak from the butcher—it cooks super fast)
  • Salt and black pepper, to taste (season as you go)
• For the Broth:
  • 4 cups (950ml) beef broth (low-sodium preferred for control over saltiness)
  • 2 tablespoons Worcestershire sauce (brings in that classic, savory umami)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, if you have it)
  • 1/2 teaspoon smoked paprika (optional, for a subtle smoky kick)
• Creamy Finish:
  • 1 cup (240ml) heavy cream (for richness; you can swap with half-and-half or coconut cream for lighter or dairy-free options)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
• Cheesy Topping:
  • 6 slices provolone cheese (classic Philly cheesesteak topping—use mozzarella for a milder taste)
  • 1/2 cup (60g) shredded cheddar cheese (adds sharpness and color)
  • Optional: 2 hoagie rolls, cubed and toasted (for croutons—totally brings the sandwich vibe!)

Ingredient tips: If you’re gluten-free, skip the hoagie croutons or use gluten-free bread. For a leaner soup, use sirloin. Want extra veggies? Toss in some spinach or kale at the end. I usually grab the freshest bell peppers I can find—red and green for that traditional Philly flavor. And don’t be afraid to try different cheese combos; provolone is classic, but a little Swiss or American cheese melts beautifully too.

Equipment Needed

One of my favorite things about this Philly Cheesesteak Soup recipe is how little equipment you actually need. Here’s what will make your cooking process smooth and easy:

• Large Dutch Oven or Heavy Soup Pot: This is your main vessel. If you don’t have a Dutch oven, a big stainless steel or nonstick pot works just fine.
• Wooden Spoon or Sturdy Spatula: For stirring and scraping up all those tasty browned bits.
• Sharp Knife and Cutting Board: You’ll need these for chopping onions, peppers, and mushrooms.
• Ladle: For easy serving.
• Oven-Safe Bowls (Optional): If you want to broil the cheese directly on top, oven-safe soup crocks are a game changer. If you don’t have them, just melt the cheese in the pot or use microwave-safe bowls to finish the soup.
• Baking Sheet (Optional): For making hoagie croutons if you want that true cheesesteak vibe.

Personally, I adore my enameled Dutch oven for this recipe—it holds heat like a champ and makes for even cooking. If you’re on a budget, a good-quality stockpot from the discount store works just fine. And don’t stress if you don’t have oven-safe bowls; melting cheese right in the pot is just as tasty (and a tad less fussy). A little maintenance tip: soak your pot right after dinner for easy clean-up, especially if any cheese sticks to the sides!

Preparation Method

1. Prep the Veggies (10 minutes):
   
   Dice the onion, green and red bell peppers, and slice the mushrooms. Mince the garlic. It’s worth taking your time here for even pieces—they’ll cook more evenly and give the soup a beautiful texture.
2. Sauté the Vegetables (8-10 minutes):
   
   Heat 2 tablespoons olive oil in your large soup pot over medium heat. Add the diced onions and cook for 3-4 minutes, until translucent and fragrant. Stir in bell peppers and mushrooms. Sauté another 5-6 minutes, stirring occasionally, until the veggies are soft and starting to caramelize. Add the garlic and cook for 1 minute, just until you smell that garlicky goodness.
   
   Prep tip: If things start to stick, add a splash of broth to loosen up the browned bits (that’s flavor!).
3. Brown the Beef (5 minutes):
   
   Push the veggies to one side of the pot and add the shaved steak or thinly sliced ribeye. Sprinkle with salt and black pepper. Cook, stirring often, until the beef is just browned—about 3-4 minutes. Don’t overcook; you want it tender, not tough. If there’s extra fat, you can spoon some off.
4. Build the Broth (2 minutes):
   
   Pour in 4 cups beef broth, 2 tablespoons Worcestershire sauce, 1 teaspoon thyme, and 1/2 teaspoon smoked paprika (if using). Stir well, scraping up any browned bits from the bottom. Bring the pot to a gentle simmer.
5. Simmer the Soup (10 minutes):
   
   Let the soup bubble gently for about 10 minutes—this melds all those flavors together. Taste and adjust salt or pepper as needed.
   
   Troubleshooting: If it seems thin, don’t worry—the next step will thicken it right up.
6. Thicken & Creamify (5 minutes):
   
   In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Stir this slurry into the soup, then slowly pour in the heavy cream while stirring constantly. Let it simmer another 3-5 minutes, until the soup thickens to your liking and turns creamy (it should coat the back of a spoon).
   
   Warning: Don’t let it boil hard after adding cream, or it may split. Keep it at a gentle simmer.
7. Add the Cheese (2 minutes):
   
   Lower the heat and lay provolone slices over the top of the soup. Sprinkle shredded cheddar over everything. Cover the pot for 2 minutes, until the cheese melts into gooey, irresistible pools. For the ultimate finish, transfer to oven-safe bowls, top with cheese, and broil for 2-3 minutes until bubbly and golden.
   
   Personal tip: If you’re short on time, just stir the cheese right into the pot—it’s still delicious.
8. Optional—Make Hoagie Croutons (5 minutes):
   
   Cube 2 hoagie rolls, toss with a little olive oil, and toast on a baking sheet at 400°F (200°C) for 5 minutes, until golden. Float on top of each bowl before serving.
9. Serve and Enjoy!
   
   Ladle hot Philly cheesesteak soup into bowls. Top with extra cheese, croutons, or fresh parsley if you like. There’s just something about that first cheesy, beefy spoonful—pure comfort in a bowl.

Sensory cue: The soup should be creamy and rich, with ribbons of melted cheese and bites of tender beef and peppers. If it smells like the inside of your favorite Philly sandwich shop, you nailed it!

Cooking Tips & Techniques

Creating a truly crave-worthy Philly Cheesesteak Soup is all about the little details—trust me, I’ve learned most of these the hard way:

• Get a good sear on the beef: High heat for a short time locks in flavor. Don’t overcrowd the pot—work in batches if needed.
• Use thinly sliced steak: Shaved steak cooks quickly and stays tender. If you’re slicing your own, partially freeze the meat first for easier, thinner cuts (learned that after a few “chewy” soups!).
• Don’t rush the veggie sauté: Letting onions and peppers caramelize gives the soup its signature sweetness and depth. If they start to burn, lower the heat and add a splash of broth.
• Cheese matters: Freshly sliced provolone melts best, but pre-sliced works too. For extra gooeyness, layer cheese on top and broil just before serving. If you stir the cheese in, expect a slightly stringier texture (which, honestly, I love).
• Consistency control: For a thicker soup, use more cornstarch or simmer longer after adding the slurry. For a thinner soup, add an extra splash of broth.
• Taste as you go: Seasoning is key! Add salt and pepper in layers to avoid a bland finish.
• Multitask efficiently: While the veggies sauté, prep your cheese and croutons. While the soup simmers, clean up the first round of dishes (your future self will thank you).

My biggest cooking fail? Once, I dumped in the cream before the soup cooled a bit—curdled cheese city. Always add cream over low heat and stir gently. The reward: a silky, dreamy soup that’s anything but grainy. Don’t sweat perfection—this is comfort food, after all!

Variations & Adaptations

One of the things I love most about this Philly Cheesesteak Soup recipe is how flexible it can be. Here are some of my favorite adaptations:

• Low-Carb/Keto: Skip the hoagie croutons and use heavy cream or unsweetened coconut cream. Substitute a thickener like xanthan gum for cornstarch (start with 1/2 teaspoon).
• Gluten-Free: Use gluten-free bread for croutons or leave them out altogether. Make sure your Worcestershire sauce is gluten-free (some brands sneak in wheat).
• Vegetarian: Swap the beef for sautéed portobello mushrooms or your favorite meatless crumbles. Use vegetable broth instead of beef broth. The flavors still sing, promise!
• Different Cheeses: Get creative! Try Swiss, American, or pepper jack for different flavor vibes. My husband loves a provolone-mozzarella mix for extra stretchiness.
• Spicy Kick: Add a diced jalapeño or a sprinkle of red pepper flakes along with the bell peppers for a little heat.
• Slow Cooker Version: Sauté the veggies and beef first, then dump everything (except the cream and cheese) in your slow cooker. Cook on low for 6 hours, stir in cream and cheese at the end, and serve.

My personal go-to? I sometimes add a handful of baby spinach at the very end for a pop of green and a little extra nutrition—no one even notices, and it makes me feel like I’ve snuck in a veggie win!

Serving & Storage Suggestions

This Philly Cheesesteak Soup is best served piping hot, straight from the pot. For extra “wow,” ladle it into oven-safe bowls, layer with cheese, and broil until golden and bubbling—just like French onion soup. I love garnishing each bowl with a sprinkle of fresh parsley and a handful of homemade hoagie croutons for that sandwich-in-a-bowl experience.

Pair your soup with a crisp side salad or roasted veggies for a complete meal. It also goes great with a cold glass of iced tea, a light beer, or even a classic cola for that true Philly vibe.

Leftovers? Absolutely! Let the soup cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cheese from sticking. For longer storage, freeze in individual portions for up to 2 months (leave out the croutons when freezing—they’re best made fresh). The flavors actually deepen after a day or two, so don’t be surprised if the leftovers taste even better!

Nutritional Information & Benefits

Each hearty bowl of Philly Cheesesteak Soup delivers roughly 410 calories, 26g protein, 27g fat, and 18g carbs (without croutons). It’s loaded with protein from the steak and cheese, plus vitamins A and C from all those peppers and onions. Using low-sodium broth and controlling the cheese amount keeps it lighter, but you can always dial back the cream for a lower-fat option.

This recipe is naturally gluten-free if you skip the croutons and double-check your broth and Worcestershire sauce. It’s also easy to adapt for low-carb diets. Key allergens include dairy (cheese, cream) and gluten (if you use traditional bread for croutons). As someone who aims for balanced but satisfying dinners, I love that this soup fills me up without being overly heavy. It’s comfort food you can actually feel good about serving your family!

Conclusion

If you’re looking for a dinner that’s equal parts cozy, craveable, and downright easy, this Philly Cheesesteak Soup recipe is it. One pot, simple steps, and all the flavors of your favorite sandwich—honestly, what’s not to love? I keep coming back to this recipe on cold nights or whenever I want to treat my crew to something special without spending hours in the kitchen.

Don’t be afraid to make it your own—switch up the cheese, use what veggies you have, or skip the bread for a lighter take. That’s the beauty of this one-pot wonder. I hope it becomes a new favorite at your table too.

If you try this recipe, I’d love to hear how it turned out! Drop a comment, share your favorite twists, or tag me with your cheesy soup photos. Here’s to comfort food, easy clean-up, and dinners that make everyone smile. Happy cooking!

Frequently Asked Questions

Can I make Philly Cheesesteak Soup ahead of time?

Absolutely! The flavors actually get better as it sits. Just reheat gently and add fresh cheese or croutons before serving.

What’s the best cut of beef for this soup?

Thinly sliced ribeye is traditional, but shaved steak, sirloin, or even leftover roast beef work great. Just keep the pieces bite-sized for easy eating.

Is this Philly Cheesesteak Soup gluten-free?

It is if you skip the hoagie croutons and double-check your broth and Worcestershire sauce for hidden gluten. You can also use gluten-free bread for the croutons.

Can I freeze leftovers?

Yes! Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently. Just wait to add any croutons or fresh cheese until serving.

How can I make this recipe lighter?

Use half-and-half instead of heavy cream and go easy on the cheese. You can also add extra veggies to bulk it up without more calories. It’s flexible and still delicious!

Philly Cheesesteak Soup

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• Author: Marcus
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Philly Cheesesteak Soup brings all the flavors of the classic sandwich into a creamy, cheesy, one-pot soup. Loaded with tender beef, sweet bell peppers, onions, and gooey provolone, it’s the ultimate comfort food for busy weeknights or cozy gatherings.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, diced
• 2 medium green bell peppers, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 8 oz cremini or white mushrooms, sliced
• 1 pound shaved steak or thinly sliced ribeye
• Salt and black pepper, to taste
• 4 cups beef broth (low-sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1/2 teaspoon smoked paprika (optional)
• 1 cup heavy cream
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water
• 6 slices provolone cheese
• 1/2 cup shredded cheddar cheese
• Optional: 2 hoagie rolls, cubed and toasted (for croutons)

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Instructions

1. Prep the veggies: Dice the onion, green and red bell peppers, and slice the mushrooms. Mince the garlic.
2. Heat olive oil in a large soup pot over medium heat. Add diced onions and cook for 3-4 minutes until translucent.
3. Add bell peppers and mushrooms. Sauté another 5-6 minutes until soft and starting to caramelize. Add garlic and cook for 1 minute.
4. Push veggies to one side of the pot. Add shaved steak or ribeye, season with salt and pepper, and cook until just browned (about 3-4 minutes). Spoon off excess fat if needed.
5. Pour in beef broth, Worcestershire sauce, thyme, and smoked paprika. Stir well, scraping up any browned bits. Bring to a gentle simmer.
6. Simmer for about 10 minutes to meld flavors. Taste and adjust salt or pepper as needed.
7. Mix cornstarch with cold water to make a slurry. Stir into the soup, then slowly pour in heavy cream while stirring constantly. Simmer another 3-5 minutes until thickened and creamy.
8. Lower heat and lay provolone slices over the soup. Sprinkle cheddar on top. Cover for 2 minutes until cheese melts. For a bubbly finish, transfer to oven-safe bowls, top with cheese, and broil for 2-3 minutes.
9. Optional: Cube hoagie rolls, toss with olive oil, and toast at 400°F for 5 minutes for croutons.
10. Ladle soup into bowls. Top with extra cheese, croutons, or fresh parsley as desired. Serve hot.

Notes

For a gluten-free version, skip the hoagie croutons or use gluten-free bread. Use sirloin for a leaner soup, or add spinach or kale for extra veggies. For a lighter soup, substitute half-and-half for heavy cream. Cheese can be varied—try Swiss, mozzarella, or American. Add a diced jalapeño for heat. Soup can be made ahead and reheats well; flavors deepen after a day.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 410
• Sugar: 7
• Sodium: 950
• Fat: 27
• Saturated Fat: 13
• Carbohydrates: 18
• Fiber: 3
• Protein: 26

Keywords: Philly cheesesteak soup, one-pot dinner, creamy soup, beef soup, comfort food, easy soup recipe, provolone, bell peppers, weeknight dinner, gluten-free option