Creamy Philly Cheese Steak Soup

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Rich, hearty, and oozing with comfort, this Creamy Philly Cheese Steak Soup brings the iconic sandwich flavors to life in a warm bowl. Tender strips of beef mingle with sautéed peppers, onions, and mushrooms in a velvety broth, finished with melty provolone and a touch of cream. It’s a one-pot wonder that transforms a classic street food into a satisfying, soul-soothing meal perfect for chilly nights.

Whether you’re serving it as a cozy dinner or as part of a weekend lunch spread, this soup is sure to please the crowd. The layers of flavor—from the savory beef to the subtle sweetness of bell peppers, all tied together by the creamy cheese base—make it a crave-worthy dish you’ll want to make on repeat. It’s fast enough for weeknights but decadent enough to impress guests.

Why You’ll Love This Creamy Philly Cheese Steak Soup

• It’s a creamy, cheesy twist on the beloved Philly cheesesteak.
• One-pot simplicity makes cleanup easy.
• Comfort food at its finest with satisfying textures and bold flavor.
• Easy to customize with your favorite toppings or bread for dipping.

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Preparation Phase & Tools to Use

To make this soup shine, start with prepping all your vegetables and thinly slicing your beef—ideally ribeye or sirloin for tenderness. A large Dutch oven or soup pot is essential for evenly cooking the beef and veggies and building flavor. You’ll also need a sharp chef’s knife for precise chopping, a wooden spoon for sautéing and stirring, and a ladle for serving. If you prefer your soup ultra smooth, an immersion blender can be used carefully before adding the cheese, but this is optional depending on texture preference.

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Preparation Tips

For the best results, use well-marbled beef and slice it thinly against the grain to keep it tender. Sauté your veggies until just softened to retain texture and sweetness. Add cream and cheese at the end over low heat to prevent curdling. Taste your broth before final seasoning—cheese adds saltiness, so avoid over-salting early. Garnish with fresh parsley or extra shredded provolone for a beautiful, flavor-packed finish.

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Ingredients for this Creamy Philly Cheese Steak Soup

• 1 lb ribeye or sirloin steak, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups beef broth (low sodium preferred)
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 1/2 cups provolone cheese, shredded
• Optional garnish: chopped parsley, extra shredded cheese, toasted baguette or croutons

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Step 1: Sear the Steak

Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the thinly sliced steak and cook until browned, about 3–4 minutes. Season lightly with salt and pepper. Remove the steak from the pot and set aside.

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Step 2: Sauté the Vegetables

In the same pot, add the remaining tablespoon of olive oil. Toss in the diced onion, bell peppers, and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant.

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Step 3: Build the Base

Sprinkle the flour over the cooked vegetables and stir well to coat. Let it cook for 1–2 minutes to eliminate the raw flour taste. Slowly pour in the beef broth while stirring to prevent lumps. Add the Worcestershire sauce, dried thyme, smoked paprika, and a pinch of salt and pepper. Bring the soup to a gentle simmer.

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Step 4: Simmer and Add Cream

Lower the heat to medium. Stir in the heavy cream and whole milk. Allow the soup to simmer gently for 10 minutes, stirring occasionally to prevent sticking. The broth should thicken slightly.

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Step 5: Return the Steak

Add the seared steak back into the pot and stir to combine. Let it warm through in the creamy broth for another 5 minutes. Taste and adjust seasoning if needed.

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Step 6: Melt the Cheese

Reduce the heat to low and gradually add the shredded provolone cheese in small handfuls, stirring constantly until fully melted and smooth. Do not let the soup boil at this stage to avoid cheese separation.

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Step 7: Garnish and Serve

Ladle the soup into bowls and garnish with chopped parsley, extra provolone cheese, or a few toasted baguette slices on the side for dipping. Serve immediately while hot and cheesy.

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Notes

For the best texture, avoid overcooking the steak when you first sear it—just a quick browning is enough since it will simmer later. Using provolone cheese gives that authentic Philly cheesesteak flavor, but you can also mix in a bit of mozzarella or white American cheese for extra creaminess. If you prefer a thicker soup, use an extra tablespoon of flour or reduce the broth slightly during simmering.

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Watch Out for These Mistakes While Cooking

• Overcooking the Beef: Thinly sliced steak cooks quickly. Browning too long can make it tough.
• Boiling After Adding Cheese: Boiling can cause the cheese to separate and become grainy. Always lower the heat.
• Undercooked Vegetables: Make sure peppers and onions are softened before moving to the broth phase to avoid raw texture.
• Using Pre-shredded Cheese: Freshly shredded cheese melts more smoothly than pre-shredded versions with anti-caking agents.

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Storage Instructions

Let the soup cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid microwaving on high to prevent the cheese from separating. This soup is not freezer-friendly due to the dairy, which can split upon thawing.

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Estimated Nutrition (per serving, based on 6 servings)

• Calories: 460 kcal
• Protein: 27g
• Carbohydrates: 10g
• Fat: 35g
• Saturated Fat: 17g
• Cholesterol: 105mg
• Sodium: 650mg
• Fiber: 2g
• Sugar: 4g

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Frequently Asked Questions

What kind of beef should I use?

Ribeye is ideal for flavor and tenderness, but sirloin or shaved beef works well too.

Can I make this soup low-carb?

Yes! Skip the flour or use a low-carb thickener like xanthan gum, and reduce the onions and bell peppers slightly.

Is there a dairy-free version?

You can substitute full-fat coconut milk for cream and use a dairy-free cheese alternative, though the flavor will vary.

How can I make it spicier?

Add a pinch of red pepper flakes or diced jalapeños during the sautéing stage.

Can I use ground beef instead of sliced steak?

Yes, it’s a budget-friendly alternative. Brown the ground beef and proceed with the recipe as written.

What cheeses work best for this soup?

Provolone is classic, but you can mix in mozzarella, cheddar, or white American for variety.

How long does it take to make this soup?

From start to finish, about 35–40 minutes depending on your prep speed.

What’s the best bread to serve with it?

Toasted baguette slices, crusty sourdough, or even garlic bread make excellent dippers.

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Conclusion

Creamy Philly Cheese Steak Soup is the ultimate blend of indulgent comfort and iconic flavor. It’s easy to make, deeply satisfying, and adaptable to suit various dietary needs. Whether you’re feeding your family or just treating yourself to something cozy, this soup delivers the taste of a Philly cheesesteak in every spoonful. Add it to your meal rotation—you won’t regret it.

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