Whenever I think about cozy meals that bring the family together, my mind wanders straight to this Philly Cheesesteak Soup Recipe. It’s the kind of dish that warms your soul and fills your kitchen with the kind of aroma that makes you want to call your loved ones over immediately. Growing up, Mama Lou never made soup quite like this, but her devotion to hearty, comforting food always inspired me. This recipe feels like a loving nod to those moments spent around the kitchen table with my sister Ouma, sharing stories and laughter, wrapped in the kind of comfort only food can provide.
Table of Contents
Why You’ll Love This Philly Cheesesteak Soup Recipe
This Philly Cheesesteak Soup Recipe is more than just a bowl of soup—it’s a celebration of all the flavors that make the classic cheesesteak sandwich so irresistible, reimagined in a rich, creamy, and utterly satisfying soup. I remember the first time I made this for Ouma on a chilly evening. We sat close together, spoons diving into the steaming bowls, and it sparked the same comfort and joy that Mama Lou’s kitchen always brought me. This soup is packed with tender strips of beef, sautéed peppers and onions, and melty cheese, all swirled into a luscious broth that feels like a warm hug.
You’ll love how easy it is to prepare, making it perfect for those weeknights when you crave something special but don’t want to spend hours in the kitchen. Plus, it’s incredibly versatile. Whether you’re cooking for family, hosting friends, or just need a solo meal to soothe your soul, this soup adapts beautifully. It’s a reminder that sometimes, the best meals are the simplest, made with love, memories, and a touch of nostalgia.
Ingredients You’ll Need for This Philly Cheesesteak Soup Recipe
- 1 pound thinly sliced ribeye steak (or sirloin as a budget-friendly substitute)
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (substitute with red or orange bell pepper for sweetness)
- 3 cloves garlic, minced
- 4 cups beef broth (homemade or low-sodium store-bought)
- 2 cups whole milk (or use half-and-half for creamier texture)
- 3 tablespoons all-purpose flour
- 1 cup shredded provolone cheese (mozzarella or fontina can work as alternatives)
- Salt and freshly cracked black pepper, to taste
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky depth)
- Fresh parsley for garnish
Nutrition Facts
- Calories: 370 per serving
- Protein: 28g
- Fat: 22g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 5g
- Sodium: 650mg
The Ultimate Philly Cheesesteak Soup Recipe You Need to Try
Learn how to make delicious Philly Cheesesteak Soup Recipe. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound thinly sliced ribeye steak (or sirloin as a budget-friendly substitute)
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (substitute with red or orange bell pepper for sweetness)
- 3 cloves garlic, minced
- 4 cups beef broth (homemade or low-sodium store-bought)
- 2 cups whole milk (or use half-and-half for creamier texture)
- 3 tablespoons all-purpose flour
- 1 cup shredded provolone cheese (mozzarella or fontina can work as alternatives)
- Salt and freshly cracked black pepper, to taste
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky depth)
- Fresh parsley for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the thinly sliced ribeye steak and cook until browned but still tender, about 3-4 minutes. Remove the beef from the pot and set it aside. I find that quick searing helps keep the beef juicy, something Mama Lou always emphasized when cooking meats.
- In the same pot, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers. Sauté for about 5-7 minutes until they soften and start to caramelize. This step fills the kitchen with such a lovely, nostalgic scent—it always reminds me of the afternoons spent peeling peppers with Ouma, chatting about everything and nothing.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 2 minutes to get rid of the raw flour taste. This little trick thickens the soup later without any lumps.
- Slowly pour in the beef broth while stirring continuously to avoid clumps. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the soup to thicken slightly and the flavors to meld beautifully.
- Reduce the heat to low and stir in the milk gradually, warming the soup without boiling it. Add the browned beef back into the pot. Mama Lou always said that gentle heat keeps dairy from curdling and I’ve never forgotten that.
- Stir in the shredded provolone cheese until it melts into the soup, creating a creamy, cheesy texture that’s utterly irresistible. Season with salt, pepper, and smoked paprika to taste.
- Simmer for another 5 minutes, stirring occasionally. The soup should be thick, rich, and full of those classic Philly cheesesteak flavors we all adore.
- Serve hot, garnished with fresh parsley. I love how this final touch adds a burst of color and freshness, reminding me of Mama Lou’s garden where she picked herbs for every meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Philly Cheesesteak Soup Recipe
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the thinly sliced ribeye steak and cook until browned but still tender, about 3-4 minutes. Remove the beef from the pot and set it aside. I find that quick searing helps keep the beef juicy, something Mama Lou always emphasized when cooking meats.
- In the same pot, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers. Sauté for about 5-7 minutes until they soften and start to caramelize. This step fills the kitchen with such a lovely, nostalgic scent—it always reminds me of the afternoons spent peeling peppers with Ouma, chatting about everything and nothing.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 2 minutes to get rid of the raw flour taste. This little trick thickens the soup later without any lumps.
- Slowly pour in the beef broth while stirring continuously to avoid clumps. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the soup to thicken slightly and the flavors to meld beautifully.
- Reduce the heat to low and stir in the milk gradually, warming the soup without boiling it. Add the browned beef back into the pot. Mama Lou always said that gentle heat keeps dairy from curdling and I’ve never forgotten that.
- Stir in the shredded provolone cheese until it melts into the soup, creating a creamy, cheesy texture that’s utterly irresistible. Season with salt, pepper, and smoked paprika to taste.
- Simmer for another 5 minutes, stirring occasionally. The soup should be thick, rich, and full of those classic Philly cheesesteak flavors we all adore.
- Serve hot, garnished with fresh parsley. I love how this final touch adds a burst of color and freshness, reminding me of Mama Lou’s garden where she picked herbs for every meal.
Tips for Making the Best Philly Cheesesteak Soup Recipe
One of the best kitchen lessons I learned from Mama Lou was the importance of patience and quality ingredients. When you’re making this soup, take your time with the caramelized onions and peppers—they’re the heart of the flavor. Don’t rush the browning of the beef either; a quick but careful sear locks in the juices.
Another tip is to slice your beef as thin as possible. If you can’t find pre-sliced ribeye, try freezing the meat for about 30 minutes and then slicing it thinly against the grain. Ouma and I did this countless times, turning simple ingredients into something extraordinary. Also, using provolone cheese gives that authentic Philly flavor, but don’t hesitate to experiment with other melting cheeses you love.
Finally, keep your heat low when adding milk and cheese. I’ve had batches curdle when I got impatient, and trust me, it’s not worth the heartbreak. Slow and steady wins the race here, just like Mama Lou’s kitchen philosophy.
Serving Suggestions and Pairings
This Philly Cheesesteak Soup Recipe is a meal all on its own, but I love pairing it with fresh, crusty bread or soft pretzel rolls for dipping. Mama Lou’s homemade bread was legendary in our family, and while I haven’t quite matched her talent, I find that a hearty baguette or even some garlic bread bring that extra comfort to the table.
For a lighter side, a crisp green salad with a tangy vinaigrette balances the richness of the soup beautifully. I remember sharing plates like this with Ouma on slow Sunday afternoons, the soup warming our hands while the salad kept things bright and fresh. If you’re feeling indulgent, a simple coleslaw or roasted vegetables also pair wonderfully.
Storage and Reheating Tips
Leftovers of this Philly Cheesesteak Soup Recipe are just as wonderful the next day, if not better. To store, let the soup cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days.
When reheating, warm the soup gently on the stovetop over low heat. Stir frequently to keep the cheese from sticking or separating. If the soup thickens too much in the fridge, add a splash of milk or broth to bring it back to that perfect creamy consistency. Mama Lou always said, “Good food deserves gentle handling,” and I’ve never forgotten that advice in my kitchen.
For longer storage, you can freeze the soup in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently.
Frequently Asked Questions
What are the main ingredients for Philly Cheesesteak Soup Recipe?
The main ingredients for Philly Cheesesteak Soup Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Philly Cheesesteak Soup Recipe?
The total time to make Philly Cheesesteak Soup Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Philly Cheesesteak Soup Recipe ahead of time?
Yes, Philly Cheesesteak Soup Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Philly Cheesesteak Soup Recipe?
Philly Cheesesteak Soup Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Philly Cheesesteak Soup Recipe suitable for special diets?
Depending on the ingredients used, Philly Cheesesteak Soup Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This Philly Cheesesteak Soup Recipe holds a special place in my heart because it connects me to my roots, my family, and the joy of sharing meals with those I love. Every spoonful is a reminder of Mama Lou’s warmth and Ouma’s infectious laughter around the kitchen table. It’s not just a recipe—it’s a story, a memory, and a celebration of comfort food done right.
Whether you’re a longtime fan of Philly cheesesteaks or a soup lover seeking something new and indulgent, I hope this recipe brings you as much joy as it has brought my family and me. There’s something truly magical about turning beloved flavors into a nourishing bowl of soup, and I’m thrilled to share that magic with you.
