Why You’ll Love Irresistibly Creamy Philly Cheese Steak Soup You’ll Love Recipe
I love how this soup captures the iconic flavors of a Philly cheesesteak while turning them into a creamy and comforting dish. The combination of tender steak, onions, peppers, and melted cheese creates a rich and savory taste that feels both familiar and exciting.
I also appreciate how easy it is to prepare. With simple ingredients and straightforward steps, I can have a hearty soup ready in under an hour. The cream cheese and shredded cheese give the soup a velvety texture that makes every spoonful incredibly satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Soup Base 1 pound sirloin steak can substitute with ribeye or flank steak 2 tablespoons olive oil can substitute with vegetable oil 1 medium onion or use shallots 1 medium bell pepper any variety works 2 cloves garlic or use garlic powder
For Creaminess and Flavor 4 cups beef broth can use vegetable broth 1 cup heavy cream or use half-and-half 2 tablespoons Worcestershire sauce or use soy sauce 1 teaspoon dried thyme or use fresh thyme 1 teaspoon salt to taste 1 teaspoon black pepper to taste
For Extra Creaminess 8 ounces cream cheese or substitute with mascarpone 1 cup shredded provolone or mozzarella cheese can substitute with cheddar
Directions
I begin by slicing the sirloin steak into thin strips so it cooks quickly and stays tender in the soup. In a large pot, I heat the olive oil over medium heat and add the steak. I cook it for a few minutes until browned, then remove it from the pot and set it aside.
In the same pot, I add the chopped onion and bell pepper. I sauté them for several minutes until they soften and release their aroma. I then add the minced garlic and cook for another minute while stirring to prevent burning.
Next, I pour in the beef broth and stir well to deglaze the bottom of the pot. I add the Worcestershire sauce, dried thyme, salt, and black pepper. I let the soup simmer gently for about 10–15 minutes so the flavors blend together.
After the broth has simmered, I lower the heat and stir in the heavy cream. I add the cream cheese in small pieces, stirring continuously until it melts completely and the soup becomes smooth and creamy.
I return the cooked steak to the pot and allow it to warm through. Finally, I stir in the shredded provolone or mozzarella cheese and mix until it melts and the soup becomes extra creamy and rich. I taste and adjust the seasoning if needed before serving.
I sometimes add sliced mushrooms when sautéing the onions and peppers for extra depth of flavor. When I want a bit of heat, I include a pinch of red pepper flakes or diced jalapeños.
Another variation I enjoy is adding diced potatoes to make the soup even heartier. I also occasionally substitute ribeye for the sirloin to create a richer, more traditional cheesesteak flavor.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat while stirring occasionally to maintain the creamy texture.
If the soup thickens too much in the refrigerator, I add a small splash of broth or cream while reheating to bring it back to the desired consistency. I generally avoid freezing this soup because the dairy ingredients can change texture after thawing.
FAQs
Can I use a different cut of steak?
I sometimes use ribeye or flank steak instead of sirloin. Both work well and still provide great flavor.
Can I make this soup ahead of time?
I often prepare it a day in advance. The flavors deepen overnight, making it even more delicious the next day.
Can I make this soup lighter?
I replace the heavy cream with half-and-half and reduce the amount of cream cheese for a lighter version.
What cheese works best for this soup?
I like provolone because it matches the classic Philly cheesesteak flavor, but mozzarella or cheddar also work well.
Can I add vegetables?
I sometimes add mushrooms, spinach, or diced potatoes to make the soup more filling.
How do I keep the soup from curdling?
I keep the heat low when adding cream and cream cheese and stir continuously while they melt.
Is this soup spicy?
This recipe is not spicy, but I add red pepper flakes if I want a little heat.
What can I serve with this soup?
I enjoy serving it with crusty bread, garlic toast, or toasted sandwich rolls.
Can I use ground beef instead of steak?
I sometimes substitute ground beef for convenience. It still produces a flavorful soup.
How do I thicken the soup?
If I want a thicker texture, I let it simmer longer or add a little extra cream cheese.
Conclusion
I love making this Creamy Philly Cheese Steak Soup because it brings together the savory flavors of a classic sandwich in a warm, comforting bowl. The tender steak, sautéed vegetables, and rich cheesy broth create a satisfying meal that always feels hearty and indulgent. Whenever I want a cozy dinner that is both flavorful and easy to prepare, this soup is one of my favorite recipes to make.
A rich and comforting soup inspired by the classic Philly cheesesteak sandwich. Tender steak, sautéed onions and peppers, and a creamy cheese-filled broth come together for a hearty and satisfying meal.
Ingredients
1 pound sirloin steak, thinly sliced
2 tablespoons olive oil
1 medium onion, chopped
1 medium bell pepper, chopped
2 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
8 ounces cream cheese, softened
1 cup shredded provolone or mozzarella cheese
Instructions
Slice the sirloin steak into thin strips.
Heat olive oil in a large pot over medium heat and cook the steak until browned. Remove the steak from the pot and set aside.
In the same pot, sauté the chopped onion and bell pepper for several minutes until softened.
Add the minced garlic and cook for 1 minute while stirring.
Pour in the beef broth and scrape the bottom of the pot to deglaze.
Add Worcestershire sauce, dried thyme, salt, and black pepper. Let the soup simmer for 10–15 minutes.
Reduce the heat to low and stir in the heavy cream.
Add the cream cheese in small pieces, stirring continuously until fully melted and smooth.
Return the cooked steak to the pot and allow it to warm through.
Stir in the shredded provolone or mozzarella cheese until melted and the soup becomes creamy.
Taste and adjust seasoning if needed, then serve warm.
Notes
Add sliced mushrooms with the onions and peppers for extra depth of flavor.
For a spicier soup, include red pepper flakes or diced jalapeños.
Diced potatoes can be added during simmering to make the soup heartier.
Ribeye can be used instead of sirloin for a richer flavor.
If the soup thickens during storage, add a splash of broth or cream when reheating.
Avoid freezing as the dairy ingredients may change texture.
