The Rise of Philly Cheese Steak Soup

Few sandwiches have achieved legendary status like the Philly cheese steak. With its humble roots in the heart of Philadelphia, this iconic street food has become a nationwide—and even global—obsession. At its core, the classic Philly cheese steak is deceptively simple: thinly sliced beef, melted cheese, and soft, toasted hoagie rolls. But when done right, it’s so much more than a sandwich—it’s a textural, savory, and deeply satisfying experience. Now, imagine capturing all that bold flavor and comfort in a single, soul-warming bowl. That’s exactly what Philly Cheese Steak Soup sets out to do.

This soup isn’t just another cheesy gimmick. It’s a carefully crafted comfort food that blends everything we love about the traditional sandwich—tender beef, sautéed onions and peppers, rich melted cheese—with the hearty, soothing essence of a warm bowl of soup. Whether you’re battling cold weather, feeding a crowd, or simply craving the flavors of a cheese steak without the bread, this dish delivers big-city flavor with homemade heart.

Philly cheese steak soup is more than a novelty; it’s a reimagining of comfort food. It takes the essence of the original and transforms it into a spoonable masterpiece. You’ll still find the classic ingredients—ribeye or shaved steak, sweet bell peppers, caramelized onions, provolone or Cheez Whiz (depending on where your loyalty lies)—but presented in a creamy, savory broth that’s thick enough to satisfy and light enough to ladle generously.

As regional foods evolve and blend into new culinary trends, dishes like this one help preserve iconic flavors while opening the door to creative interpretation. Much like how French onion soup pays tribute to its rustic origins through careful layering of flavors and textures, Philly cheese steak soup does the same—but with a distinctly American swagger. It’s casual yet rich, comforting yet exciting, and surprisingly versatile. Serve it with crusty bread, pour it over toasted baguette rounds, or even top it with homemade croutons and a cheese broil for a restaurant-worthy twist.

Whether you’re a longtime fan of Philly cheese steaks or you’re simply looking for your next favorite comfort food, this recipe will show you how to honor tradition while embracing creativity. It’s a tribute to an American classic—reimagined, reheated, and ready to be savored by the spoonful.

So grab your apron, sharpen your knife, and get ready to transform one of the most beloved sandwiches in American food culture into a rich, savory soup that’s destined to become a household favorite.

Step-by-Step Instructions: How to Make Authentic and Hearty Philly Cheese Steak Soup

This soup is about layering flavors, managing textures, and staying true to the soul of the classic Philly cheese steak while adapting it to a new format: soup. Each step here builds the foundation for a rich, satisfying bowl that brings the iconic sandwich to life—without the bun.

Step 1: Gather and Prep Your Ingredients

Good soup begins with good mise en place. Take the time to prep everything in advance to ensure smooth execution during cooking.

Key Ingredients:

Beef:

• 1 to 1.5 pounds of ribeye steak, shaved or very thinly sliced
  (Alternative: sirloin or chuck roast for budget-friendly options)

Vegetables:

• 2 tablespoons unsalted butter

• 1 large yellow onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 red bell pepper, thinly sliced

• Optional: 8 oz mushrooms, thinly sliced

• 3 cloves garlic, minced

Broth Base:

• 4 cups beef broth (preferably low-sodium, homemade or high-quality store-bought)

• 1 cup whole milk or half-and-half

• 1 cup heavy cream (adjust for richness)

• 2 tablespoons all-purpose flour (or cornstarch slurry for gluten-free)

• 1 tablespoon Worcestershire sauce

• Salt and black pepper to taste

• Optional: 1/2 teaspoon dried thyme or Italian seasoning

Cheese:

• 1 to 1.5 cups shredded provolone cheese (preferred)

• Optional: A mix of provolone, mozzarella, and white American cheese for meltability

• Philly traditionalists may opt for Cheez Whiz—more on that below

Optional Garnishes & Add-ins:

• Croutons, garlic bread, toasted hoagie slices, or mini baguette rounds

• Chopped chives or parsley

• Additional shredded cheese for broiling or topping

Step 2: Sear the Steak

Why This Step Matters:

Searing the beef early enhances umami flavor and locks in juices. Thinly sliced beef cooks fast, so keep a close eye.

Instructions:

1. Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat.

2. Add a drizzle of oil (like canola or avocado oil).

3. Working in batches, add the sliced steak in a single layer. Season lightly with salt and pepper.

4. Sear quickly—about 1–2 minutes per side—until browned but still tender.

5. Remove the steak from the pot and set aside in a bowl, tented with foil.

   • Do not overcook the steak at this point; it will return to the pot later.

Pro Tip: For easy slicing, partially freeze the steak for 20–30 minutes. Then slice against the grain with a sharp knife for ultra-thin, tender strips.

Step 3: Sauté the Onions and Peppers

These vegetables are essential to replicating the Philly flavor—soft, slightly caramelized, and full of character.

Instructions:

1. Reduce heat to medium.

2. Add 2 tablespoons of unsalted butter to the same pot. Let it melt and foam.

3. Add the sliced onions and bell peppers (and mushrooms, if using).

4. Sauté for 10–12 minutes, stirring occasionally.

   • You want the vegetables soft, slightly caramelized, and golden around the edges.

5. Add minced garlic in the final 1–2 minutes and stir constantly to prevent burning.

Optional Add-In: A splash of balsamic vinegar or a pinch of sugar can enhance caramelization and bring out the sweetness of the onions.

Step 4: Build the Soup Base

This is where your soup starts to take form: the rich broth, thickened just enough to carry the cheese and meat without becoming heavy.

Instructions:

1. Sprinkle 2 tablespoons flour over the cooked vegetables. Stir constantly for 1 minute to cook off the raw flour taste.

   • Gluten-Free Option: Use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and add later, during simmering.

2. Slowly pour in the beef broth, scraping the bottom to deglaze and lift all the browned bits.

3. Add the milk, heavy cream, and Worcestershire sauce. Stir well.

4. Season with salt, pepper, and optional dried thyme or Italian seasoning.

5. Simmer gently for 10–15 minutes, stirring occasionally. The broth will slightly thicken and develop flavor.

Pro Tip: Do not boil once dairy is added—it can cause curdling or separation. Keep it at a low simmer.

Step 5: Add Cheese for Creaminess

Now it’s time for the cheesy magic. Stirring in cheese at the right temperature ensures a silky, luxurious finish.

Instructions:

1. Lower the heat to medium-low.

2. Gradually stir in the shredded provolone (or your cheese mix) by the handful.

3. Stir constantly until fully melted and incorporated into the broth.

4. If you’re using Cheez Whiz for a more authentic Philly flavor, stir in 1/2 to 3/4 cup now.

Cheese Tip: If the cheese clumps, remove the soup from heat and whisk vigorously. Avoid adding cheese to boiling liquid, which can cause it to break.

Step 6: Return the Beef to the Pot

Add the seared steak back into the soup to warm through and infuse flavor.

Instructions:

1. Gently stir the beef into the cheesy broth and simmer for 5–10 minutes.

2. Taste and adjust seasoning: salt, pepper, more Worcestershire, or a splash of cream.

Step 7: Garnish and Serve

Philly cheese steak soup can be plated as casually or elegantly as you like.

Serving Suggestions:

• Classic Bowl: Ladle into deep bowls, garnish with a swirl of cream, a handful of shredded cheese, and a sprinkle of parsley or chives.

• Toasted Bread: Serve with garlic toast, baguette slices, or hoagie rolls on the side.

• Bread Bowl: For a showstopper, hollow out a crusty roll and pour the soup inside.

• Broiled Cheese Top: Add a slice of provolone or American cheese on top of each bowl and broil for 2 minutes until bubbly and golden.