Go Back

Creamy Philly Cheesesteak Soup

Creamy Philly cheesesteak soup is made by simmering thin-sliced beef with sautéed peppers and onions, then finishing with heavy cream and melted provolone for a gooey, sandwich-style texture. The broth simmers until flavorful, and the cheese melts in at the end for maximum melt.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1.5 lb thin-sliced beef Slice paper-thin against the grain for tender bites in the soup.
Vegetables
  • 1 count bell pepper, sliced
  • 1 count onion, sliced
Broth and dairy
  • 4 cup beef broth
  • 1 cup heavy cream
  • 2 tbsp butter
Thickener and cheese
  • 2 tbsp flour Used to thicken the broth after sautéing.
  • 1.5 cup shredded provolone Add at the end and stir until fully melted.
Seasoning
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Heat a Dutch oven over medium-high heat and sear the thin-sliced beef until browned, about 3-5 minutes, then remove and set aside.
  2. Keep the beef aside so it can finish warming when you add it back for the final simmer.
Sauté peppers and onion
  1. Add the butter to the pot and sauté the bell pepper and onion over medium heat until softened, about 6-8 minutes, stirring occasionally.
  2. Scrape up any browned bits on the bottom as the vegetables soften for more flavor.
Thicken the base
  1. Stir in the flour and cook for 1 minute at medium heat, until the mixture looks slightly smooth and bubbly.
  2. Cook the flour briefly to remove the raw taste before adding liquid.
Simmer the soup
  1. Pour in the beef broth and simmer for 10 minutes, stirring occasionally so the base thickens slightly.
  2. Return the browned beef to the pot and simmer for 5 more minutes, until warmed through.
Finish with cheese
  1. Stir in the heavy cream and simmer for 2 minutes, just until the soup turns creamy and steamy.
  2. Add the shredded provolone and stir until melted and gooey, about 2-3 minutes, then serve immediately.

Notes

Pro tip: Slice the beef paper-thin against the grain so it stays tender after simmering. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing is not recommended because the cream and cheese can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream, expecting a slightly thinner, less rich finish.