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4.9 from 24 votes

Philly Cheesesteak Soup

This tasty rich and creamy Philly Cheesesteak Soup is absolutely incredible! Made with tender perfectly seared steak, sautéed green peppers, lots of cheesy goodness, and topped with homemade seasoned croutons, it is a total explosion of flavor! The easy crowd pleasing recipe is sure to wow your family and takes less than an hour to make!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 693 kcal
Course: Soup , Lunch , Dinner
Cuisine: American

Ingredients

Beef
  • 2 tablespoons olive oil
  • 1 medium green bell pepper thinly sliced
  • 1 pound beef steak or top round, thinly sliced
Soup
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 medium carrot chopped
  • 2 talks celery chopped
  • 3 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon hot sauce
  • salt and pepper to taste
  • 6 cup beef broth
  • 1 cube beef bouillon optional
  • 1 cup heavy cream
  • 8 ounces White Cheddar Cheese shredded
  • 8 ounces Provolone cheese shredded
  • 2 tablespoons fresh parsley chopped
Croutons
  • ½ baguette cut into 1 inch cubes
  • ¼ cup olive oil
  • salt and pepper to taste

Instructions

Beef
    Cup of Yum
  1. Heat the olive oil in a large Dutch Oven over medium-high heat. Add bell pepper and sauté for 2 minutes until the peppers start to soften. Add the beef and cook until browned, stirring occasionally. Should take 3 minutes. Transfer the beef and peppers to a plate. Set aside.
Soup
  1. In the same Dutch oven heat the tablespoon of olive oil. Add the onion, carrots and celery to the pot and sauté for 3 to 5 minutes until onion is soft and translucent. Stir in the garlic and cook for 30 seconds until aromatic.
  2. Sprinkle the flour over the veggies and stir. Add in the Worcestershire sauce, hot sauce and season with salt and pepper. Stir well and cook for 1 minute to remove the raw flour taste.
  3. Stir in the beef broth bring to a boil. If preferred, add a beef bouillon crumbled up for extra beef flavor. Turn the heat down to low and simmer for 15 minutes until vegetables are tender.
  4. Use an immersion blender to blend the soup until smooth or use a blender, if needed.
  5. Add the heavy cream, cheddar cheese, provolone cheese and stir well. Simmer for another 5 minutes, then add about half the beef and pepper mixture into the soup and remove from heat.
Croutons
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Drizzle the croutons with the olive oil and season with salt and pepper. Toss to combine. Place the croutons in a single layer on the prepared baking sheet and transfer to the oven. Bake for 7 to 10 minutes until crisp and golden.
To Serve
  1. Ladle soup into bowls and top with the remaining beef and pepper mixture. Finally top with croutons and serve.

Notes

  • The meat should be thinly sliced and cooked quickly for the most tender beef. Do your best not to overcook it.
  • Make sure to move the mirepoix around the pot often as it cooks. If it burns and sticks to the bottom it can make the soup bitter.
  • Soup reduces as it simmers. If you add extra salt too early on in the cooking process there is a good chance you will end up with oversalted soup.
  • Leftover Philly cheesesteak soup will keep in the
  • or in the
  • in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a saucepan on the stove. However if frozen, you can either let it thaw out first overnight in the fridge or reheat it from frozen in the microwave or on the stovetop.  
  • Sear the meat properly. The meat should be thinly sliced and cooked quickly for the most tender beef. Do your best not to overcook it.
  • Do not burn the veggies. Make sure to move the mirepoix around the pot often as it cooks. If it burns and sticks to the bottom it can make the soup bitter.
  • Season at the very end. Soup reduces as it simmers. If you add extra salt too early on in the cooking process there is a good chance you will end up with oversalted soup.
  • Leftover Philly cheesesteak soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a saucepan on the stove. However if frozen, you can either let it thaw out first overnight in the fridge or reheat it from frozen in the microwave or on the stovetop.  

Nutrition Information

Serving 1serving Calories 693kcal (35%) Carbohydrates 26g (9%) Protein 28g (56%) Fat 54g (83%) Saturated Fat 25g (125%) Polyunsaturated Fat 3g Monounsaturated Fat 21g Cholesterol 109mg (36%) Sodium 1180mg (49%) Potassium 977mg (28%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 3872IU (77%) Vitamin C 32mg (36%) Calcium 632mg (63%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 693

% Daily Value*

Serving 1serving
Calories 693kcal 35%
Carbohydrates 26g 9%
Protein 28g 56%
Fat 54g 83%
Saturated Fat 25g 125%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 21g 105%
Cholesterol 109mg 36%
Sodium 1180mg 49%
Potassium 977mg 21%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 3872IU 77%
Vitamin C 32mg 36%
Calcium 632mg 63%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.