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Classic Creamy Philly Cheesesteak Soup

Close-up of a hearty bowl of philly cheese steak soup, featuring chunks of beef and caramelized onions in a creamy sauce.
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Make this hearty, comforting Philly Cheesesteak Soup at home. It captures all the flavor of the classic sandwich—thinly sliced steak, caramelized onions, and melted cheese—in a rich, easy one-pot soup.

Ingredients

Scale
  • 1.5 lb ribeye steak, thinly sliced
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 cups beef broth
  • 1 cup heavy cream
  • 8 ounces American cheese or provolone, shredded
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Season the thinly sliced steak with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the steak in batches, removing it to a plate as it cooks. Do not overcrowd the pot.
  3. Reduce heat to medium. Add the sliced onions and green pepper to the pot. Cook, stirring occasionally, until the onions are soft and caramelized, about 10 to 15 minutes.
  4. Add the minced garlic, oregano, salt, and pepper to the vegetables. Cook for 1 minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  6. Slowly whisk in the beef broth until smooth. Bring the mixture to a simmer.
  7. Stir in the Worcestershire sauce and the cooked steak. Reduce heat to low and let the soup simmer for 10 minutes to allow flavors to combine.
  8. Reduce the heat to the lowest setting. Gradually stir in the heavy cream. Do not let the soup boil after adding the cream.
  9. Remove the pot from the heat. Add the shredded cheese, a handful at a time, stirring until each addition is completely melted and smooth before adding more.
  10. Serve the soup hot.

Notes

  • For the best flavor, use high-quality ribeye steak.
  • If you prefer a sharper cheese flavor, use provolone instead of American cheese.
  • For a low carb cheesesteak soup option, skip the flour and thicken the soup slightly by simmering longer, or use a cornstarch slurry at the end.
  • This recipe works well as a slow cooker philly soup; brown the meat and sauté the vegetables first, then combine all ingredients except the cream and cheese in the slow cooker. Cook on low for 6 hours, then stir in the cream and cheese just before serving.

Nutrition

Find it online: https://cookerycommand.com/philly-cheese-steak-soup-recipe/