Philly Cheesesteak Soup: Recipe, History, and Variations

It all started when someone thought a cheesesteak sandwich in a bowl would be cool. Philly Cheesesteak Soup brings together soft beef, peppers, onions, and gooey cheese in hot broth. You still get that Philly vibe you love, but its in a spoonable delight thats perfect for chilly days.

This soup is based on the Philly cheesesteak which began back in the 1930s. The sandwich is simple yet full of flavor and folks cant get enough of it. Turning it into soup feels like a fun way to share this classic meal with friends and family, no hoagie roll needed.

Here youll see the recipe steps, some history bits, and tips to make it your own. Whether you want a cozy dinner for two or a big pot for a party, this Philly Cheesesteak Soup has you covered. Lets jump in.

The Origins of Philly Cheesesteak

The story starts in Philadelphia with a guy named Pat Olivieri who grilled beef on a flat top and put it in a hoagie roll. People loved it so much that taxi drivers lined up for a taste. What was once a simple street food snack has become a symbol of Philly’s food scene.

Over time, cooks tried different cheeses like Cheez Whiz, provolone, or even American. They added onions, mushrooms, and peppers too. Each shop has its own spin, but they all stick to that hearty taste that made the sandwich famous.

Switching from sandwich to soup was easy because the same flavors work great in a bowl. You still get tender beef and melty cheese with peppers and onions, just in a warm, comforting broth. This soup version is a nod to the past and a fresh way to enjoy these classic tastes.

Why Make a Soup Version?

Philly Cheesesteak Soup gives you all the cozy comfort of a regular soup, plus the bold taste of a cheesesteak. Its perfect on days when it’s cold or if you just want something filling without the bread mess.

Additonally, making soup lets you cook for a bunch of people without much extra work. A big pot can feed a crowd at family dinners or casual get-togethers.

You can also tweak it for different diets. Swap beef for lentils or tempeh to make it vegetarian. Its a bit healthier than the sandwich because you can throw in more veggies and watch your portions.

Last, this soup is super flexible. Use whatever veggies you have, try different cheeses, or even add hot sauce for a kick. No matter how you mix it up, you’ll end up with a tasty bowl every time.

Essential Ingredients of Philly Cheesesteak Soup

To nail the flavor, grab these main items:

• Quality Cuts of Beef: Ribeye or sirloin sliced thinly works best.
• Vegetables: Onions, bell peppers (any color), and garlic.
• Broth: Beef, chicken, or veggie broth for rich taste.
• Cheese: Provolone is classic, but Cheez Whiz or cream cheese can make it extra creamy.

Pro tips:

• Pick grass-fed or organic beef if you can.
• Use fresh veggies from your local market.
• Go for low-sodium broth so you can control salt.

If you need gluten-free, check that your broth is labeled GF. For a veggie twist, try lentils, tempeh, or mushrooms instead of meat.

Philly Cheesesteak Soup Recipe

Ingredients

• 1 lb ribeye or sirloin steak (thinly sliced)
• 1 onion (chopped)
• 1 bell pepper (any color, chopped)
• 2 cloves garlic (minced)
• 4 cups beef broth
• 2 cups heavy cream or milk
• 1 cup shredded Provolone cheese or Cheez Whiz
• Salt, pepper, and optional seasonings (thyme, Worcestershire sauce)

Directions

1. Prep: Slice the beef, chop the onion and pepper, and mince the garlic.
2. Cook the Meat: In a big pot, brown the beef over medium-high. Take it out and set aside.
3. Veggies: In the same pot, add a bit of oil if needed. Cook onions, peppers, and garlic until soft.
4. Make the Soup: Put the beef back in, pour in the broth, and season. Let it simmer for about 10 minutes.
5. Add Dairy: Whisk in the cream or milk, then stir in the cheese till it melts.
6. Simmer: Cook for another 5–10 minutes so flavors blend.
7. Serve: Ladle into bowls and top with extra cheese or herbs. Serve with crusty bread for dipping.

Tips and Advice

If you like more spice, add hot sauce or pepper flakes. Leftover steak can go right back in the soup next day. Store leftovers in the fridge for up to 3–4 days. Cool it first then seal in an airtight container.

Variations and Adaptations

• Vegetarian: Use lentils, tempeh, or a mix of mushrooms.
• Gluten-Free: Choose gluten-free broth and serve with GF bread.
• Regional Twists: Add local spices or peppers for a new flavor.
• Toppings: Green onions, crispy onions, or a drizzle of ranch.

Serving Suggestions

• Serve with crusty bread or toasted hoagie rolls to feel like the original sandwich.
• A simple side salad balances the rich soup.
• You can add extra sandwiches or a charcuterie board for bigger crowds.

Keep portions in mind so everyone gets enough. Extra sides help fill out the meal.

Storing and Reheating Leftovers

• Let the soup cool to room temp before sealing in a container.
• Fridge for 3–4 days or freeze for up to 2–3 months.

To reheat, warm on the stove over low heat, stirring now and then. You can also microwave in short bursts, stirring between each.

FAQs

What is Philly Cheesesteak Soup?
Its a soup that tastes like the Philly cheesesteak sandwich, with tender beef, veggies, and cheesy broth.

Is it gluten-free?
Yes, if you use gluten-free broth and check all labels for hidden gluten.

Can I make it in a slow cooker?
Sure! Brown the meat and veggies first, then dump everything in the slow cooker. Cook on low for a few hours.

What cheese works best?
Provolone is classic, but Cheez Whiz or cream cheese gives extra creaminess.

How can I make it healthier?
Use leaner beef, cut down on cheese, and add more veggies to boost nutrition.

Conclusion

Philly Cheesesteak Soup is a fun twist on the classic sandwich. Its warm, comforting, and you can change it any way you like. Give it a try, share your own tweaks, and enjoy this cozy bowl with friends or family.

Philly Cheesesteak Soup

This hearty and comforting Philly Cheesesteak Soup combines the classic flavors of a beloved sandwich into a creamy, savory soup. Perfect for a cozy dinner, it’s easy to make and packed with deliciousness!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 4 People

Calories 400 kcal

Equipment

• 1 Large pot
• 1 Stirring spoon
• 1 Measuring cups
• 1 Measuring spoons
• 1 Cutting board
• 1 Ladle
• 1 Blender (optional for a creamier texture)

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper diced (red or green)
• 1 pound sirloin steak, thinly sliced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 8 ounces cream cheese, softened
• 1 cup shredded provolone cheese
• Fresh parsley for garnish optional

Instructions

 

• In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes.
• Add the thinly sliced sirloin steak to the pot. Cook for another 5-7 minutes until the meat is browned, stirring frequently.
• Stir in the minced garlic and cook for 1 minute more until fragrant.
• Pour in the beef broth, Worcestershire sauce, salt, black pepper, and paprika. Bring the mixture to a simmer and allow to cook for 15 minutes.
• Lower the heat and stir in the heavy cream and softened cream cheese until fully combined and creamy, about 3-5 minutes.
• Sprinkle in the shredded provolone cheese and stir until melted and incorporated into the soup.
• If you prefer a smoother soup, you can use a blender to puree it cautiously and return it to the pot. Otherwise, serve it as is.
• Ladle the soup into bowls and garnish with fresh parsley if desired.

Notes

Feel free to customize this soup by adding mushrooms, jalapeños, or any favorite toppings you enjoy in a cheesesteak.

Serve with crusty bread or rolls for a complete meal.