If you’ve ever dreamed of diving into all the rich, savory flavors of a classic Philly cheesesteak but want it in a warm, comforting bowl you can spoon, then this Philly Cheese Steak Soup Recipe is about to become your new favorite. It’s a luscious blend of tender roast beef, sautéed peppers, mushrooms, and onions swimming in a creamy, cheesy broth that hugs you from the inside out. Plus, it’s served up in a charming, edible bread bowl that’s just as satisfying to eat as the soup itself. This recipe captures everything you love about the iconic sandwich but transforms it into a cozy, hearty soup perfect for any day you want a little extra comfort.
Ingredients You’ll Need
The magic of this Philly Cheese Steak Soup Recipe lies in its wonderfully straightforward yet essential ingredients. Each one plays a vital role: from the tender roast beef providing rich protein, to the earthy mushrooms and sweet peppers adding texture and brightness, and the creamy cheese and broth that create that irresistible, velvety soup base.
- 4 small round bread loaves: Perfect for turning into edible bread bowls that soak up the soup beautifully.
- Olive oil: For brushing the bread, giving it a golden, flavorful crust.
- 2 pounds thinly sliced roast beef: The star protein delivering that classic Philly cheesesteak taste.
- 2 tablespoons canola oil: Great for sautéing without overpowering other delicate flavors.
- 2 tablespoons unsalted butter: Adds richness to the vegetables when sautéed.
- 2 medium onions, chopped: Brings sweetness and depth to the soup.
- 1 medium green pepper, chopped: Adds vibrant color and a subtle crunch.
- 1 pound button or cremini mushrooms, sliced: Earthy flavor with meaty texture that complements the beef.
- 2 cloves garlic, minced: A punch of aromatic goodness to enhance the savory profile.
- ¼ cup red wine (optional): Cabernet sauvignon is ideal for adding a rich, layered complexity.
- 4 cups beef broth: The hearty liquid base that infuses the soup with beefy warmth.
- 1 10.5 ounce can French Onion Soup: Brings the beloved onions-and-beef essence straight to the pot.
- 2 tablespoons Worcestershire Sauce: Adds depth and a tangy undertone typical of Philly cheesesteak flavors.
- ½ cup heavy cream: For that luscious creaminess that makes the soup irresistible.
- 4 slices Provolone cheese or 8 ounces shredded: Melts beautifully into the soup for gooey cheesesteak perfection.
How to Make Philly Cheese Steak Soup Recipe
Step 1: Prepare the Bread Bowls
Start by preheating your oven to 350 degrees F. Slice the tops off your small round bread loaves and carefully hollow out each loaf, making room for the soup. Brush the insides with olive oil to prevent sogginess and place them on a baking sheet. Toast them in the oven until they become slightly golden and crisp, giving you a sturdy, edible bowl that holds all the warmth and flavors perfectly.
Step 2: Sauté the Vegetables
Heat canola oil and butter in a large pot over medium heat. Toss in the chopped onions, green peppers, and sliced mushrooms. Cook them until they’re tender and the onions turn translucent, stirring occasionally. Then add the minced garlic and cook for about 30 seconds until fragrant. This step creates a flavorful veggie base that balances the richness of the beef and cheese.
Step 3: Brown the Roast Beef
Push the cooked vegetables to the side and add the thinly sliced roast beef to the pot. Allow it to warm through and lightly brown, which helps unlock those meaty flavors. This beef adds the essential Philly cheesesteak character to the soup, ensuring every spoonful tastes authentic and satisfying.
Step 4: Deglaze and Add Broth
Pour the red wine (if using) into the pot to deglaze, scraping up any browned bits at the bottom — those bits are flavor gold. Allow it to simmer until the wine reduces slightly, then add the beef broth and the canned French Onion Soup. Stir everything together, bringing the mixture to a gentle boil before reducing to a simmer. This step melds all the flavors beautifully and gives the soup its rich, beefy body.
Step 5: Season and Simmer
Add Worcestershire sauce and season with salt and pepper to taste. Let the soup simmer on low for about 45 minutes, allowing all the flavors to deepen and blend. This slow cooking helps soften the veggies further and tenderizes the meat, making each bite melt-in-your-mouth delicious.
Step 6: Finish with Cream and Cheese
Just before serving, stir in the heavy cream and sliced or shredded Provolone cheese. The heat will melt the cheese perfectly, making the soup irresistibly creamy and cheesy — just like that iconic Philly Cheese Steak experience, but in soup form. Give it a final stir, taste for seasoning, and you’re ready to enjoy.
How to Serve Philly Cheese Steak Soup Recipe
Garnishes
Garnishing your Philly Cheese Steak Soup with freshly chopped parsley or chives adds a lovely pop of green and a subtle fresh note. If you like a bit of heat, a dash of crushed red pepper flakes can give the soup a gentle kick without overshadowing the rich flavors. The bread bowls also act as a fun garnish themselves, adding crunch and soakable goodness.
Side Dishes
This soup is so hearty that it can easily stand alone as a meal. However, a simple crisp side salad with a light vinaigrette balances the richness beautifully. For extra comfort, serve with crispy potato wedges or a side of roasted vegetables to keep the meal well-rounded and satisfying.
Creative Ways to Present
Want to impress at a casual dinner or game day? Serve the soup in mini bread bowls for individual portions, perfect for a crowd. Alternatively, ladle the soup over toasted baguette slices topped with melted cheese for an easy open-faced presentation. You can even top each bowl with a few extra slices of Provolone or a drizzle of the leftover red wine reduction for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Philly Cheese Steak Soup to an airtight container and keep it in the refrigerator for up to 3 days. The flavors actually deepen after sitting, making it even more delicious when reheated.
Freezing
This soup freezes beautifully, though it’s best to freeze it without the bread bowls. Portion it into freezer-safe containers or bags and freeze for up to 2 months. To enjoy later, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally. This ensures it warms evenly without scorching or breaking the cream. If you’re short on time, microwaving in short bursts with stirring works too, just keep an eye on it to maintain the creamy texture.
FAQs
Can I use a different type of beef for this soup?
Absolutely! While thinly sliced roast beef gives the best Philly cheesesteak flavor, you can substitute with ribeye or sirloin if you prefer. Just make sure to slice it thinly for tenderness.
Is there a vegetarian version of this Philly Cheese Steak Soup Recipe?
You can easily make a vegetarian version by substituting the roast beef with hearty seitan or mushrooms and using vegetable broth instead of beef broth. Adding smoked paprika can help mimic some of the meatiness.
Can I use a different cheese instead of Provolone?
Provolone is classic for this recipe because it melts beautifully and has a mild, creamy flavor. But Swiss, mozzarella, or even cheddar can also work splendidly depending on your taste preference.
Why is red wine used in this soup?
The red wine adds depth and complexity to the broth through its acidity and rich flavor, elevating the overall taste profile. It’s optional, but highly recommended for a more authentic, layered flavor.
How long will the bread bowls stay crisp?
Bread bowls are best eaten soon after toasting because the soup will eventually soften them. Toasting with olive oil helps them last a bit longer, but expect some soaking after the first few spoonfuls — that’s part of the fun!
Final Thoughts
This Philly Cheese Steak Soup Recipe is such a heartfelt homage to a classic sandwich transformed into a warming, creamy, and utterly delicious soup. It’s perfect for chillier days, family gatherings, or whenever you want that cheesy beefy comfort without the mess of a sandwich. Give it a try—you’ll find it quickly becomes a go-to favorite that everyone asks for again and again.
Print
Philly Cheese Steak Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheese Steak Soup recipe is a hearty and comforting twist on the classic sandwich, combining tender roast beef, sautéed onions, bell peppers, and mushrooms in a rich and creamy broth. Served in bread bowls topped with melted provolone cheese, this soup makes a perfect meal for chilly days or when craving a flavorful, satisfying dish.
Ingredients
For the Bread Bowls
- 4 small round bread loaves (to make bread bowls)
- Olive oil (for brushing)
For the Soup
- 2 pounds thinly sliced roast beef
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 pound button or cremini mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup red wine (cabernet sauvignon works well, optional)
- 4 cups beef broth
- 1 10.5-ounce can French Onion Soup
- 2 tablespoons Worcestershire sauce
- ½ cup heavy cream
- 4 slices provolone cheese or 8 ounces shredded provolone
Instructions
- Prepare the Bread Bowls: Preheat your oven to 350°F (175°C). Using a sharp knife, cut off the top of each bread loaf and hollow out the insides to create bread bowls. Brush the insides lightly with olive oil and place them on a baking sheet. Bake for about 10 minutes, until slightly toasted but still soft enough to hold the soup.
- Sauté the Vegetables: In a large pot or Dutch oven, heat canola oil and butter over medium heat. Add the chopped onions, green peppers, and sliced mushrooms. Cook, stirring occasionally, until the vegetables are soft and aromatic, about 8-10 minutes. Add the minced garlic and cook for another 1 minute.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes. If you prefer not to use wine, you can skip this step.
- Add Broth and Soup: Stir in the beef broth and the can of French Onion Soup. Add Worcestershire sauce and bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes to allow flavors to meld.
- Incorporate Roast Beef and Cream: Add the thinly sliced roast beef to the pot and cook for an additional 10 minutes until heated through. Stir in the heavy cream and mix well. Adjust seasoning with salt and pepper if needed.
- Assemble and Serve: Ladle the soup into the prepared bread bowls. Top each with a slice or shredded provolone cheese. You can briefly place the filled bowls under a broiler or in the oven until the cheese melts and bubbles, about 2-3 minutes. Serve hot and enjoy this comforting Philly Cheese Steak Soup!
Notes
- If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering soup before adding the roast beef.
- Substitute mushroom varieties according to preference or availability.
- Use low-sodium beef broth to control the salt level.
- For a spicier version, add a pinch of red pepper flakes during the sauté step.
- The bread bowls can be made a day ahead and stored in an airtight container to maintain freshness.
