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A bowl of Philly Cheesesteak Soup topped with croutons and chives, showcasing the creamy broth and tender beef.

Philly Cheesesteak Soup

A hearty and flavorful soup that captures the essence of a classic Philly cheesesteak.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil
  • 1 pound Beef sirloin or ribeye thinly sliced
  • 1 large Onion chopped
  • 1 large Bell pepper any color, chopped
  • 2 cloves Garlic minced
  • 4 cups Beef broth
  • 1 cup Milk whole or 2%
  • 4 ounces Provolone cheese shredded
  • 4 ounces Cheddar cheese shredded
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional Toppings
  • 1/2 cup Croutons
  • 2 tablespoons Chives chopped

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef and cook until browned. Remove beef from the pot and set aside.
  2. Add the chopped onion and bell pepper to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the beef broth and bring to a simmer. Return the cooked beef to the pot.
  5. Reduce heat to low. Stir in the milk, shredded provolone cheese, and shredded cheddar cheese. Stir until the cheese is melted and the soup is smooth.
  6. Season with salt and black pepper to taste.
  7. Ladle the soup into bowls. Garnish with croutons and chopped chives, if desired.

Notes

For a thicker soup, you can whisk together 2 tablespoons of flour with the milk before adding it to the pot.