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Our Philly Cheesesteak Soup has tender shaved steak, peppers, onions, and mushrooms in a creamy cheesy savory delicious broth. Serve with cheesy toasted breadsticks on the side.
Philly Cheesesteak Flavors in a Delicious Soup!
We love playing around with recipes that borrow flavors from a favorite dish but then serve them up in a new and delicious way. That’s exactly what we did with this Philly Cheesesteak Soup!
This savory, cheesy soup is loaded with strips of tender shaved steak plus all of the ingredients you’d find in a steak sub like sliced bell pepper, mushrooms, and onions. To carry on the cheesesteak sub theme, we served our soup with wedges of toasted bread smothered in both provolone and cheddar cheeses.
This soup is a crowd favorite and perfect comfort food for a family dinner. Or, serve it at a game day party to feed a hungry crowd.
Why you’ll love Philly Cheesesteak Soup
- This soup has all the same flavors as a Philly Cheesesteak sub – just in soup form.
- It’s simply delicious and so filling.
- Both kids and grownups alike go crazy for this soup. It’s a family favorite at our house – and I predict yours will love it too!
Key Ingredients & Substitutions
- Shaved Steak – The best pre-packaged shaved steak is from ribeye or sirloin cuts of steak. Our packages were 14-ounces each and we bought three packages. But, after patting the meat dry and weighing again, what started out as 42 ounces ended up weighing a little over 32 ounces (two pounds), so we lost almost ten ounces in liquid. Even so, buying packaged shaved steak is still easier that than trying to thinly shave our own steak. (To get the meat very thin, you’d need a meat slicer – similar to what they have at deli counters.) Another option to pre-packaged steak would be to ask your local butcher if they can shave the meat for you.
- Vegetables – Yellow onion, cremini (also called Baby Bella) mushrooms, green bell pepper, celery, and fresh garlic.
- Heavy Cream
- Unsalted Butter
- Olive Oil
- Worcestershire Sauce
- Black Pepper
- All-Purpose Flour
- Beef Stock – Make homemade beef stock, used canned/boxed stock, or mix water and Better Than Bouillon Roasted Beef soup base.
- Hot Sauce – Any milder hot sauce can be used (we used Cholula). Adding a dash helps cut the richness of the creamy broth a bit.
- Cheese – Both cheddar cheese and provolone are added to the soup broth. In addition, we shredded and melted more of each cheese to make toasted bread to serve alongside the soup.
- Bread – Optional but highly recommended. We wanted to incorporate the bread you’d find in Philly Cheesesteak Sub into this dish in some way – so we made cheesy bread strips to serve on the side of our soup. A French baguette, sub roll, or other crusty white bread will work here.
Special Tools Needed
- Paper Towels
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Box Grater – To grate the cheese.
- Heavy-Bottomed Pot or Dutch Oven – This can be used to saute the meat and vegetables as well as make the soup.
- Long-Handled Tongs
- Spider Strainer or Large Slotted Spoon – To remove the cooked mushrooms after sauteing.
- Wooden Spoon
- Bowl – To hold cooked steak and mushrooms.
- Foil-Lined Sheet Tray
How do I make Philly Cheesesteak Soup?
- Pat the slices of steak dry with paper towels.
- Cook steak in batches in butter and olive oil to brown. Remove to a cutting board and cut into bite-sized pieces. Move steak pieces to a large bowl.
- Cook mushrooms in the same pan and remove to the same bowl.
- Sauté onion, bell pepper, celery, and garlic.
- Add the mushrooms and steak back into the pot along with stock, Worcestershire sauce, hot sauce and black pepper. Simmer for ten minutes.
- Add cream, cheddar, and Provolone. Stir to melt, then shut off heat.
- Cut baguette in half, butter and season cut side, lay on a foil lined sheet tray and broil until toasted.
- Sprinkle cheddar and provolone onto the bread and broil again to melt and brown the cheese.
- Cut the bread into strips and serve with bowls of soup.
Tips & Tricks
We toasted the bread sticks ahead of time and added the cheese. Then, we put the bread back under the broiler to melt the cheese just before it was time to serve. Doing this in two steps can make it easier to juggle serving the different meal components at the same time.
Frequently Asked Questions
- Can I make Philly Steak Soup ahead of time? Yes, both the soup and the cheese bread sticks can be made ahead and reheated for service.
- How do I store leftovers? Store in a covered container and refrigerated for up to three days.
- How do I reheat leftovers? Reheat the whole pot on the stove, or heat individual portions in the microwave (be sure not to overheat – the meat will get rubbery). Use the broiler or oven to reheat the cheese bread sticks.
- Can I freeze? You will probably see some separation of the dairy and the broth if you freeze this soup. If that doesn’t bother you, you should be fine otherwise.
- Can I make this soup in a slow-cooker? We don’t recommend it because the steak will get rubbery if slow-cooked for too long. Additionally, this soup doesn’t take very long to cook in the first place.
You might like these other Cheesesteak Inspired Recipes:
Click here for more delicious Soup Recipes!
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Philly Cheesesteak Soup
Our Philly Cheesesteak Soup has tender shaved steak, peppers, onions, and mushrooms in a creamy cheesy savory delicious broth. Serve with cheesy toasted breadsticks on the side.
Ingredients
2 pounds shaved steak (start with more so you have close to two pounds after patting the steak dry. We started with three 14-ounce packages and ended up with a little over two pounds)
1 stick butter, divided
5 tablespoons olive oil, divided
1 pound Cremini mushrooms (Baby Bella), sliced thick
1 large yellow onion, diced into one-inch large pieces (about 1 1/2 cups)
1 cup celery, diced medium (about two stalks)
1 large green bell pepper, diced medium to large pieces
1 tablespoon fresh garlic, minced
3 tablespoons all-purpose flour
1 1/2 quarts beef stock or broth (we used Better Than Boullion brand Roasted Beef base and water)
1 teaspoon Worcestershire sauce
Few shakes of your favorite hot sauce
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1 cup shredded cheddar cheese
4-ounce package of sliced deli sharp Provolone cheese, diced
Cheese bread sticks
1 baguette
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 pound sharp Provolone cheese, diced
1 cup cheddar cheese, shredded
Instructions
- Read the last step about making the cheese bread sticks in advance to make it easier to complete the soup.
- Lay out the individual slices of steak and pat dry with paper towels.
- Heat a heavy bottomed pot or Dutch oven over high heat with two tablespoons of butter and two tablespoons of oil.
- Once melted and hot, lay single layers of shaved steak in the pan and cook on both sides in batches. Should take about 30 seconds for each side and about eight batches. As each batch is done, move to a waiting large bowl, adding more butter and oil as needed as you cook each batch.
- Add the mushrooms with a small amount of butter and oil keeping the pan on high heat. Let them give up liquid, then reabsorb the liquid and finally brown, about five minutes.
- While the mushrooms are cooking, use tongs to move the cooked steak to a cutting board to cut into bite sized pieces then back into the bowl.
- When the mushrooms are cooked, move to the same bowl as the cut up cooked steak using a spider or slotted spoon to remove.
- Lower the heat to medium high, add all but two tablespoons of butter and remaining oil then add the onion, celery, green pepper, and cook for five more minutes, stirring frequently.
- Add the remaining two tablespoons of butter and the garlic and cook for one minute. Add the flour, stir, and cook and stir for two minutes.
- Add the mushrooms and steak back into the pot with any accumulated juices along with the beef stock, Worcestershire sauce, hot sauce and black pepper.
- Bring to a boil, then lower to a medium simmer and cook for ten minutes.
- Add in the cream, cheddar and Provolone cheese and stir to melt the cheese. Remove from heat as soon as the cheese melts into the soup.
- Make the cheese bread sticks by splitting the baguette in half (top from bottom), lay out on a foil lined sheet tray, and brush with two tablespoons of melted butter. Sprinkle on the garlic powder and paprika and broil for about a minute or so to brown.
- Sprinkle on the shredded cheddar and chopped Provolone and broil to melt and brown the cheese. Place pieces on your cutting board and cut down the middle of each piece to yield four long pieces. Then cut each long piece into 3-4-inch-long sticks.
- (You can make the cheese bread sticks in advance then just place back under the broiler to heat when ready to serve).
- Serve bowls of soup with the cheese bread sticks on the side.
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