Name: Creamy Philly Cheesesteak Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: American
Ingredients: 3 tablespoons olive oil, divided.; 1 medium green bell pepper, thinly sliced.; 1 pound beef steak, thinly sliced.; 1 medium onion, chopped.; 1 medium carrot, chopped.; 2 stalks celery, chopped.; 3 cloves garlic, minced.; 1/3 cup all-purpose flour.; 1 tablespoon Worcestershire sauce.; 1 teaspoon hot sauce.; 6 cups beef broth.; 1 beef bouillon cube.; 1 cup heavy cream.; 8 ounces white cheddar cheese, shredded.; 8 ounces provolone cheese, shredded.; 2 tablespoons fresh parsley, chopped.; 1/2 baguette, cubed.; 1/4 cup olive oil.; Salt and pepper to taste.

A bowl of hearty beef stew with chunks of meat, potatoes, carrots, and herbs, accompanied by slices of bread. | recipesim.com

I've transformed our city's famous sandwich into the coziest bowl of soup you'll ever taste. Every spoonful of this Philly Cheesesteak Soup brings back memories of those street corner stands but in a whole new way. The tender steak melts in your mouth while the creamy broth loaded with peppers warms you from the inside out. Trust me this soup will become your new winter favorite.

Pure Comfort in a Bowl

In my kitchen experiments I discovered this amazing way to enjoy all those classic cheesesteak flavors without the mess. The gooey cheese tender steak and sweet peppers come together in a velvety soup that's ready in under an hour. Perfect for those nights when you're craving something special but don't want to leave home.

What's Going in My Pot

Steak Strips: About 1 pound of marbled beef straight from my trusted butcher
Green Peppers: 1 or 2 fresh ones sliced thin just like at the sandwich shop
Onions: 1 medium sweet onion diced up nice and even
Carrots & Celery: 1 cup total finely chopped my secret flavor builders
Beef Broth: 4 cups I always grab low sodium so I can control the seasoning
Heavy Cream: 1 cup this makes everything silky smooth
Cheeses: 1 cup each white cheddar and provolone freshly grated
Seasonings: Salt pepper and a pinch of thyme from my garden
Oil & Butter: For getting everything golden and delicious
Bread Cubes: Day old bread makes the best croutons

Let's Make Some Magic

[Getting That Perfect Sear]: Season those beef strips generously. My cast iron pot gets nice and hot before I add a swirl of oil. The meat goes in just until it browns on both sides then out it comes to rest.
[Veggie Time]: Into that same pot goes a pat of butter. My kitchen fills with the aroma of onions carrots and celery as they soften. Then those signature green peppers join the party.
[Building Flavors]: I pour in my beef broth scraping up all those tasty bits stuck to the bottom. A sprinkle of herbs and we let everything mingle for 10 minutes.
[Making it Creamy]: Here's my favorite part half the soup gets blended until silky smooth. Back into the pot with some cream keeping the heat gentle.
[Cheese Please]: Time for the star players handfuls of shredded cheese go in stirring until they melt into pure heaven. The steak strips come back home to finish cooking.
[Final Touches]: While the soup finishes I quickly toast some seasoned bread cubes until golden. Each bowl gets topped with extra steak peppers and these crunchy bits.

A hearty bowl of beef stew with chunks of meat, potatoes, carrots, and garnished with herbs. | recipesim.com

A Cozy Twist on Tradition

My family went crazy when I first served this soup version of their favorite sandwich. The familiar flavors are all there but transformed into something so comforting you'll want to curl up with a bowl and never leave your couch. Sometimes the best recipes come from thinking outside the box or in this case the bread roll.

The Secret's in the Broth

I've learned that taking time with the broth makes all the difference. A gentle simmer pulls out all the sweetness from the vegetables while the beef broth adds richness. No rushing here the magic happens when you let those flavors develop slowly.

My Cheese Secrets

Listen up because this tip changed my soup game forever. Using two kinds of cheese might seem fancy but it's worth it. I always grate them fresh right before adding and stir them in when the pot's off the heat. This keeps everything smooth and silky no stringy cheese in sight.

Smooth as Silk

Here's a little trick I discovered after making this soup dozens of times. Blending part of it gives you that restaurant style creamy texture without loads of heavy cream. Plus the veggies practically disappear which means no complaints from my picky eaters.

A bowl of hearty beef stew with chunks of meat, diced potatoes, and orange carrots garnished with fresh parsley in a creamy broth. | recipesim.com

Getting the Meat Just Right

The key to perfect steak in this soup is giving each piece enough space to brown. I work in batches even though it takes a few extra minutes. Trust me that golden crust on the meat makes such a difference in the final flavor.

All About Those Peppers

In my kitchen green peppers are a must for that classic Philly taste. Sometimes I'll throw in a mix of colors when I'm feeling fancy but there's something about those green peppers that just takes me straight to those city street corners.

The Supporting Cast

You might wonder why I sneak carrots and celery into a cheesesteak soup. Once they're blended you won't even know they're there but oh my goodness do they make the broth rich. It's my little secret for depth that'll keep everyone guessing.

Topping it Off

My favorite part of serving this soup is adding those final touches. I always save some extra steak strips and peppers to pile on top. And those homemade croutons they're non negotiable in my house. They bring that sandwich element right back into play.

A bowl of creamy beef stew containing tender chunks of meat, carrots, and potatoes. | recipesim.com

Make it Ahead

Want to know how I handle dinner party stress? I make the base of this soup a day early leaving out the cheese. When it's party time I just heat it up add the cheese and those final touches. Nobody knows I didn't spend all day in the kitchen.

Keeping it Fresh

This soup stays beautiful in the fridge for about three days. Just warm it slowly on the stove stirring now and then. If it looks a bit thick splash in some broth. And please skip the microwave your cheese will thank you.

Making it Your Own

Sometimes I play around with the seasonings adding a pinch of garlic powder or a dash of hot sauce. When my cheese loving daughter's home I throw in extra provolone. This recipe is pretty forgiving so have fun with it.

Don't Forget the Bread

You know what makes this soup extra special? Serving it with warm crusty bread on the side. I brush mine with garlic butter and toast it just until golden. It's perfect for soaking up every last drop of that amazing broth.

A bowl of hearty beef stew with chunks of meat, potatoes, carrots, and greens in a creamy broth. | recipesim.com

Freezer Tips From My Kitchen

After lots of trial and error I've figured out the best way to freeze this soup. Keep the cheese out until you're ready to serve. The base freezes beautifully then just reheat gently add fresh cheese and you're good to go.

Made for Sharing

Every time I serve this soup at gatherings people beg for the recipe. There's something about taking a beloved sandwich and turning it into something so cozy and shareable. Don't forget that basket of warm bread to pass around.

Why Everyone Loves It

This soup works because it keeps everything we adore about a Philly cheesesteak but presents it in such a comforting way. The flavors blend perfectly while still letting each ingredient shine. Plus it's so simple to make you'll feel like a kitchen pro.

Comfort Food Magic

My Philly Cheesesteak Soup has become one of those recipes friends and family request over and over. It's perfect for chilly evenings game days or anytime you need a big hug in a bowl. Pour yourself a serving and savor every spoonful.

A bowl of hearty beef stew with chunks of beef, carrots, potatoes, and herbs in a rich broth. | recipesim.com

Frequently Asked Questions

→ Why slice meat thinly?: Thin slices cook quickly and stay tender. Quick searing prevents the meat from becoming tough in the soup.
→ Why blend the vegetables?: Blending creates a smooth, creamy base while keeping the nutritional benefits of the vegetables. It also thickens the soup naturally.
→ Can I freeze this soup?: Yes, the soup freezes well for up to 3 months. Cool completely before freezing in airtight containers.
→ Why add cheese in two stages?: Adding cheese to the base creates a creamy texture, while reserving some beef mixture for topping provides texture contrast.
→ Why make fresh croutons?: Homemade croutons add fresh crunch and can be seasoned to complement the soup. They're crispier and more flavorful than store-bought.

Creamy Philly Cheesesteak Soup