This creamy Philly cheesesteak soup has been a weeknight lifesaver in my kitchen ever since I first layered all the sandwich flavors into a single pot. I discovered the idea one winter when I wanted something comforting that still felt indulgent but didn't require assembling sandwiches for a crowd. The result was a bowlable version of the classic: thin strips of beef browned until caramelized, softened bell peppers and onions, garlic for depth, and a luscious broth finished with heavy cream and shredded provolone. It’s rich without being heavy and ladles out thick and satisfying, perfect for dinner with crusty bread or a crisp salad.

What makes this version special is the balance of textures and temperatures: the steak delivers warmth and a savory backbone, the peppers and onions offer sweetness and bite, and the cheese melts into the hot liquid to create a velvety finish. I often make a double batch and freeze half for busy nights; the flavors hold beautifully. Family and friends always comment on how it tastes like a sandwich you can spoon, and that reaction turned this into a regular rotation at our table during cooler months.

Ingredients

• 1 pound beef sirloin: Choose a thin-cut sirloin or flank steak and ask the butcher to slice it thin across the grain; this gives the tender, shreddable texture that mimics traditional cheesesteak slices. Ribeye works if you want more marbling.
• 2 tablespoons olive oil: Use a neutral oil or vegetable oil if you prefer; the oil is for searing and melting fond from the pan that builds flavor in the broth.
• 1 medium onion: Yellow or white onions caramelize nicely and add sweetness to balance the beef. Slice into thin half-moons so they soften quickly.
• 1 medium green bell pepper: Green keeps the classic look and a slight bitterness; red or yellow peppers are sweeter and fine substitutes that change the flavor profile subtly.
• 3 cloves garlic: Fresh garlic is best — mince finely and add near the end of the sauté to avoid burning, which makes the soup bitter.
• 4 cups beef broth: Use a good-quality broth for the deepest flavor; low-sodium or gluten-free brands work if you need to control salt or allergens.
• 1 cup heavy cream: For a lighter version use half-and-half, though the final texture will be a touch less luxurious.
• 1 cup shredded provolone cheese: A mild, melty provolone works beautifully; pre-shredded brands like Sargento or freshly shredded deli provolone melt cleaner and give a smoother finish. Mozzarella or mild cheddar are decent swaps.
• Salt and pepper to taste: Season gradually — the broth and cheese add salt, so taste before finishing.

Instructions

Prepare the beef: Pat the steak dry and slice it as thinly as possible against the grain; this shortens muscle fibers and ensures tenderness. If your steak is thicker, freeze for 20 minutes first to make slicing easier. Toss the slices lightly with a pinch of salt and pepper. Sear the steak: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tablespoon of oil. When shimmering, sear the steak in a single layer for 30–60 seconds per side until you have deep brown edges but keep the interior medium-rare; you don’t need to cook through because it will finish in the broth. Remove the meat and set aside. Sauté the vegetables: Add the remaining tablespoon of oil to the pot, reduce heat to medium, and add the sliced onion and bell pepper. Cook 6–8 minutes, stirring occasionally, until softened and beginning to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant but not dark. Build the broth: Return the seared steak and any juices to the pot. Pour in 4 cups of beef broth and bring the mixture to a gentle simmer. Scrape up any browned bits from the bottom of the pot — they carry a lot of flavor. Simmer uncovered for 8–10 minutes to let flavors marry and the steak finish cooking. Finish with dairy and cheese: Lower the heat to medium-low, stir in 1 cup heavy cream, and gradually add the shredded provolone a handful at a time, stirring until melted and smooth. Heat gently — do not boil after adding cream or cheese to prevent separation. Taste and season with salt and pepper. Serve: Ladle into warm bowls and garnish with freshly ground black pepper; optional chopped parsley adds color. Serve with crusty rolls or a green salad for contrast.

Storage Tips

Cool the soup to room temperature (no more than one hour) before refrigerating. Store in shallow, airtight containers to cool evenly and keep for 3–4 days. For freezing, portion into single-serving freezer-safe containers leaving 1/2 inch headspace for expansion; label with date and use within 3 months. Reheat over low heat on the stove or in the microwave in short bursts, stirring to prevent hot spots. If the soup looks slightly separated after freezing, whisk in a splash of fresh cream while warming to re-emulsify.

Ingredient Substitutions

If you want a lighter finish, substitute half-and-half for heavy cream (the texture will be slightly thinner). For a different melt, swap provolone for shredded mozzarella or mild cheddar — mozzarella keeps it milder while cheddar adds tang. Use ribeye for a richer version or leftover roast beef for convenience; if you use thinly sliced deli roast, add it at the end to warm through to avoid overcooking. For a gluten-free version, ensure the beef broth is labeled gluten-free.

Serving Suggestions

Serve with crusty Italian rolls, toasted sourdough, or garlic bread to soak up the broth. A crisp green salad with a tangy vinaigrette provides a bright contrast to the rich soup. Top bowls with chopped parsley or chives for freshness, or add a few pickled banana peppers for acidity and heat. For a heartier meal, pair with roasted potatoes or a small plate of roasted vegetables.

Cultural Background

The Philly cheesesteak hails from Philadelphia and traditionally features thinly sliced beef, melted cheese, and often sautéed onions on a long roll. This bowl translates those signature components into a comforting, American-style soup while preserving the core flavors: caramelized onions, savory beef, and melty cheese. It’s a contemporary adaptation that leverages the deep-brown fond from searing meat to create a worthy broth base, a technique rooted in classic pan-cooking traditions.

Seasonal Adaptations

In winter, keep the recipe as written for maximum coziness. In spring or summer, swap green pepper for roasted sweet red peppers and finish with a handful of chopped fresh basil for brightness. For the football season or tailgate menus, double the batch and keep warm in a slow cooker on low; guests can ladle soup into rolls for a dip-style, sandwich-like experience.

Meal Prep Tips

Make a big pot on Sunday and portion into 4–6 containers for weekday lunches; reheat gently and add a splash of cream if the texture tightens in the fridge. You can par-cook the vegetables and freeze separately from the dairy to maintain a fresher texture when reheating. If you’d like grab-and-go bowls, pack the garnishes separately to keep them crisp and bright.

Ultimately, this creamy Philly cheesesteak soup is about the joy of taking a beloved sandwich and turning it into something spoonable and shareable. It’s easy to make your own — tweak the cheese, turn up the heat, or add mushrooms — and every variation feels like a little win. Give it a try and let the family decide which twist becomes the new favorite.