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Philly Cheesesteak Soup

A warm and comforting bowl transforming the classic Philly cheesesteak sandwich into a hearty soup filled with tender beef, fresh veggies, and melted cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 4 servings
Calories 480 kcal

Ingredients
  

Main ingredients

  • 1 lb shredded beef or sirloin steak Use pre-cooked beef for a quicker option.
  • 1 large onion, diced
  • 1 green bell pepper sliced Can swap for red or yellow bell pepper for sweetness.
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup milk or heavy cream For extra creaminess, mix in cream cheese or sour cream.
  • 2 tablespoons butter
  • 1 cup shredded provolone or American cheese Can substitute with mozzarella, cheddar, or pepper jack.
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • French bread or hoagie rolls for serving

Instructions
 

Preparation

  • Begin by browning your shredded beef or sirloin steak in a large pot. If using pre-cooked beef, chop it into bite-sized pieces and set aside.
  • In the same pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, sliced green bell pepper, and minced garlic, sautéing until tender—about 5-7 minutes.
  • Pour in the beef broth and add Worcestershire sauce. Bring to a boil, then reduce heat and let simmer for about 10 minutes.
  • Stir in the milk or heavy cream, then gradually add in the shredded cheese. Stir continuously until melted and soup is smooth.
  • Fold in the cooked beef, seasoning with salt and pepper to taste.
  • Serve hot, garnished with additional cheese, chopped parsley, or hot sauce, alongside crusty French bread or hoagie rolls.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze for up to 3 months.
Keyword Comfort Food, Easy Soup, Hearty Recipe, One-Pot Meal, Philly Cheesesteak Soup