Creamy Philly Cheese Steak Soup

Warm up your senses with this rich and creamy Philly cheese steak soup that’s bursting with flavor! This bowl of comfort food magic brings together tender ribeye strips, vibrant bell peppers, and velvety cheeses in a way that feels like the ultimate cozy hug on a chilly day. Whether you’re craving a hearty lunch to fuel a busy afternoon or a satisfying dinner to unwind after work, this intermediate-level recipe has got you covered. With just 15 minutes of prep and 30 minutes of cooking, you’ll have a steaming pot of cheesy goodness ready before you know it. Clocking in at around 600 calories per serving, it’s the kind of dish that feels indulgent but still fits into a balanced weeknight meal plan.

Every spoonful offers a symphony of tastes: the savory bite of ribeye, the mellow sweetness of caramelized onions, the crisp pop of green and red bell peppers, and the unmistakable creaminess of melted provolone and cream cheese. Combined with a splash of Worcestershire sauce and a touch of garlic, the broth takes on a depth that’ll keep you coming back for seconds (and maybe even thirds!). I love how easy it is to customize—swap in cheddar for a sharper twist, or sneak in a pinch of red pepper flakes if you’re feeling bold. This soup isn’t just food; it’s a conversation starter, a memory maker, and the perfect excuse to invite friends or family over for a bowlful of pure comfort.

KEY INGREDIENTS IN CREAMY PHILLY CHEESE STEAK SOUP

Before diving into the cooking process, let’s talk about what makes this soup shine. Each component plays its part in building layers of flavor, texture, and richness. From the juicy meat to the silky cheeses, here’s why we choose these ingredients and how they contribute to the soup’s irresistible character:

• Ribeye steak: Rich and well-marbled, these thin strips of beef sear beautifully, adding savory depth and juicy tenderness that stand up to the creamy broth.
• Olive oil: A heart-healthy fat that helps brown the steak and sauté vegetables, infusing the base of the soup with a smooth, golden flavor.
• Onion: Finely chopped to melt into the broth, releasing natural sweetness that balances the richness of the cheeses.
• Green bell pepper: Diced for a fresh, slightly grassy crunch that brightens each spoonful.
• Red bell pepper: Adds a sweet, fruity note and a pop of vibrant color, making the soup as pretty as it is tasty.
• Garlic: Minced to release that bold, aromatic kick—just a minute of cooking intensifies the flavor without overwhelming the other ingredients.
• Unsalted butter: Gives the roux a silky texture and subtle sweetness, ensuring the soup coats the spoon luxuriously.
• All-purpose flour: Combined with butter to form a roux, it thickens the broth into a luscious, velvety consistency.
• Beef broth: The savory backbone of the soup, providing meaty depth and a base for all the creamy elements to shine.
• Heavy cream: Brings richness and a smooth mouthfeel, balancing the sharper flavors of the cheese and steak.
• Cream cheese: Softened and stirred in to add tangy creaminess, helping to create that classic Philly cheese steak vibe in soup form.
• Worcestershire sauce: A dash contributes an umami boost and subtle tang, elevating the overall taste profile.
• Salt and pepper: Essential seasonings to enhance and brighten each flavor, allowing each ingredient to speak clearly.
• Provolone cheese: Shredded and melted right before serving for that signature mild, slightly smoky cheese pull.
• Fresh parsley: Chopped as an optional garnish to introduce a hint of herbaceous freshness and visual contrast.

HOW TO MAKE CREAMY PHILLY CHEESE STEAK SOUP

Let’s walk through the process of transforming these ingredients into a single pot of deliciousness. This method ensures each component is treated just right and the flavors meld perfectly. Ready to get cooking? Here’s how:

1. In a large pot, heat the olive oil over medium-high heat. Add the ribeye steak strips and sear them until they develop a golden-brown crust on all sides—this takes about 3–4 minutes. Transfer the steak to a plate and set aside to rest.

2. Using the same pot, add the chopped onion, green bell pepper, and red bell pepper. Sauté over medium heat for about 5 minutes, or until the vegetables are tender and the onions look translucent.

3. Add the minced garlic and continue cooking for an additional minute, stirring constantly to prevent any burning. This releases that wonderful garlic fragrance without any bitterness.

4. Reduce the heat to medium and stir in the butter. Once it melts completely, sprinkle in the flour and whisk continuously for 2–3 minutes to form a roux, cooking out the raw flour taste and achieving a light golden hue.

5. Gradually pour in the beef broth, whisking constantly to eliminate any lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly into a silky base.

6. Stir in the heavy cream, cream cheese, and Worcestershire sauce. Keep stirring until the cream cheese is fully melted and the mixture is smooth and cohesive.

7. Return the reserved steak strips to the pot. Let the soup simmer for about 10 minutes, stirring occasionally so the flavors meld and the meat warms through.

8. Season with salt and pepper to taste, adjusting the seasoning until it feels just right for your palate.

9. Just before serving, fold in the shredded provolone cheese. Stir until it melts into the soup, creating extra creaminess and that signature cheese pull.

10. Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot and enjoy every spoonful of this rich, comforting masterpiece.

SERVING SUGGESTIONS FOR CREAMY PHILLY CHEESE STEAK SOUP

Once your soup is bubbling and the cheese is melted to perfection, it’s time to plan the ultimate presentation. Whether you’re cooking for a casual weeknight or entertaining guests, these serving ideas will take your bowl to the next level:

• Bread bowls: Hollow out sturdy round loaves and ladle the soup inside for a playful, edible vessel. The crust soaks up the broth beautifully, creating an all-in-one meal that’s as fun as it is filling.
• Crunchy crouton topper: Cube stale bread, toss with olive oil and garlic powder, then bake until golden and crisp. Sprinkle these croutons on top for a textural contrast that complements the creamy soup.
• Fresh green salad: Whip up a simple salad of mixed greens, thin-sliced cucumbers, and cherry tomatoes dressed in a light lemon vinaigrette. This refreshing side adds a bright, acidic counterpoint to the richness of the soup.
• Pickled jalapeños or hot sauce: Offer a small dish of sliced pickled jalapeños or your favorite hot sauce on the side. The tangy heat cuts through the creaminess and gives each bite an exciting kick.

HOW TO STORE CREAMY PHILLY CHEESE STEAK SOUP

If you’ve got leftovers (and trust me, you probably will), proper storage will keep your soup tasting fresh and flavorful for days. Here are some tried-and-true methods to maintain texture and taste:

• Airtight container in the refrigerator: Let the soup cool to room temperature, then transfer it into a sealed container. Stored in the fridge, it will stay good for up to three days. Reheat gently on the stove over low heat to prevent the dairy from curdling.
• Freezer-safe portions: For longer storage, ladle individual servings into freezer bags or containers, leaving a bit of headspace for expansion. Freeze for up to two months. Thaw overnight in the fridge before reheating.
• Reheating tip: Never microwave from frozen. Instead, thaw completely and reheat in a saucepan over low heat, stirring often. Add a splash of beef broth or cream if the soup seems too thick.
• Re-fresh garnish: Store fresh parsley separately in a small bag or container. Add it just before serving to preserve its vibrant color and crisp texture.

CONCLUSION

Thank you for joining me on this creamy, cheesy adventure through Philly cheese steak soup land! From sizzling ribeye to that final pull of melted provolone, every step is designed to deliver maximum comfort and flavor. I hope this recipe becomes your go-to for chilly nights, busy weeknights, or whenever you need a warm hug in a bowl. Feel free to print out this article and stash it in your recipe binder or keep a digital copy saved for whenever inspiration strikes. Below, you’ll also find a handy FAQ section that answers common questions about substitutions, storage, and flavor tweaks.

I’d love to hear how your soup turned out! Leave a comment if you tried the recipe, ask any questions you have about techniques or ingredients, or share your own twists on this classic. Your feedback not only helps me refine future recipes but also builds a helpful community of home cooks. Whether you need a troubleshooting tip or just want to gush about that perfect cheesy stretch, drop me a line—I’m always here to chat and celebrate every delicious creation you make.

Print Recipe

Creamy Philly Cheese Steak Soup

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Calories: 600

Description

This creamy Philly cheese steak soup combines tender ribeye, vibrant vegetables, and creamy cheeses for a warm, hearty bowl that will satisfy your cravings.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound of thinly sliced ribeye steak, cut into small strips

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 4 tablespoons unsalted butter

• ¹⁄₄ cup all-purpose flour

• 4 cups beef broth

• 1 cup heavy cream

• 8 oz cream cheese, softened

• 1 tablespoon Worcestershire sauce

• Salt and pepper to taste

• 8 oz provolone cheese, shredded

• Fresh parsley, chopped (optional for garnish)

Instructions

1. In a large pot, heat the olive oil over medium-high heat. Add the ribeye steak strips and cook until browned on all sides. Remove the steak from the pot and set aside.
2. In the same pot, add the chopped onion, green bell pepper, and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.
3. Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to avoid burning.
4. Lower the heat to medium and add the butter to the pot. Once melted, sprinkle in the flour. Stir well to create a roux, cooking for about 2-3 minutes to remove the raw flour taste.
5. Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and allow it to thicken slightly.
6. Stir in the heavy cream, cream cheese, and Worcestershire sauce. Stir continuously until the cream cheese is fully melted and incorporated.
7. Return the cooked steak strips to the pot. Let the soup simmer for about 10 minutes to blend flavors, stirring occasionally.
8. Add salt and pepper to taste.
9. Just before serving, stir in the shredded provolone cheese until melted and creamy.
10. Serve hot, garnished with freshly chopped parsley if desired.

Note

• The choice of cheese can be varied; try using cheddar or mozzarella for a different flavor profile.
• For a spicier version, add a pinch of red pepper flakes or a splash of hot sauce.
• The soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve in bread bowls for a fun and hearty presentation.
• You can substitute chicken or turkey for a leaner option.
• Pair with a simple green salad for a balanced meal.

Keywords: cheese steak, soup recipe, creamy soup, comfort food, ribeye, easy recipe