There’s nothing like a big bowl of creamy, hearty soup to warm you up on a chilly day—especially when it tastes just like your favorite Philly cheese steak! I first tried this soup at a little diner outside Philadelphia years ago, and I swear, the moment that rich, cheesy broth hit my tongue, I was hooked. It’s everything you love about the classic sandwich—tender beef, melty provolone, those savory peppers and onions—but in spoonable, soul-warming form. Trust me, one bite and you’ll forget all about the hoagie roll. This recipe is my take on that unforgettable bowl, packed with bold flavors and enough creaminess to make you swoon.

Why You’ll Love This Creamy Philly Cheese Steak Soup

This isn’t just any soup—it’s a hug in a bowl with all the magic of a Philly cheese steak! Here’s why it’s about to become your new favorite:

• Ridiculously creamy: Melted provolone and cream cheese create a velvety base that coats every bite.
• Faster than takeout: Ready in 40 minutes—less time than waiting for delivery!
• Comfort food upgrade: All the flavors you crave from the classic sandwich, but easier to eat (no drippy rolls!).
• Crowd-pleaser: Picky eaters? Never met them. Even my nephew who “hates soup” licked his bowl clean.
• Leftovers rock: Tastes even better the next day (if it lasts that long).

Ingredients for Creamy Philly Cheese Steak Soup

Grab these simple ingredients—most are probably already in your kitchen! The magic happens when they all melt together into one glorious pot of comfort. A few notes before you start:

• 1 lb beef sirloin – thinly sliced (freeze for 20 minutes first to make slicing easier!)
• 1 onion – diced (yellow or white for sweetness)
• 1 green bell pepper – diced (red works too for extra color)
• 8 oz mushrooms – sliced (baby bellas add great earthy flavor)
• 2 cloves garlic – minced (or 1 tsp garlic powder in a pinch)
• 4 cups beef broth – low-sodium lets you control the salt
• 1 cup heavy cream – don’t skimp here, it’s the “creamy” in the name!
• 8 oz cream cheese – softened (leave it out 30 mins before cooking)
• 2 cups provolone – shredded (pre-shredded melts fine, but block cheese tastes better)
• 1 tbsp Worcestershire sauce – that umami kick you can’t quite place
• 1 tsp each black pepper & salt – adjust to your taste
• 2 tbsp olive oil – for sautéing all that goodness

See? Nothing fancy—just good, honest ingredients ready to transform into something extraordinary. Now let’s get cooking!

Equipment You’ll Need

No fancy gadgets required here—just a few kitchen basics to make this creamy dream come true:

• Large heavy-bottomed pot (or Dutch oven) – for even heat and no burnt bits
• Wooden spoon – your trusty stirrer for all that cheesy goodness
• Sharp knife – to slice beef thin and chop veggies quick
• Measuring cups/spoons – eyeballing cream cheese never ends well
• Can opener – if your Worcestershire sauce needs one

That’s it! Now let’s make some soup magic happen.

How to Make Creamy Philly Cheese Steak Soup

Alright, let’s dive into making this dreamy soup! Follow these steps, and you’ll have a pot of pure comfort in no time. I promise, it’s easier than resisting a second bowl.

1. Brown that beef: Heat olive oil in your pot over medium-high heat. Add your thinly sliced beef (work in batches if needed—don’t overcrowd!). Cook until it’s nicely browned but still tender, about 2-3 minutes per batch. Remove and set aside. Those browned bits at the bottom? Flavor gold!
2. Sizzle the veggies: In the same pot, toss in onions, bell peppers, and mushrooms. Sauté until they’re soft and the onions turn translucent, about 5 minutes. Add the garlic last—just 30 seconds until fragrant, or it’ll burn and turn bitter.
3. Bring it all together: Return the beef to the pot and pour in the beef broth. Scrape up those tasty browned bits from the bottom—that’s where the magic lives! Bring it to a gentle simmer.
4. Creamy cheese magic: Lower the heat to medium-low. Stir in heavy cream, then add the softened cream cheese in chunks, stirring until melted. Sprinkle in shredded provolone a handful at a time, stirring constantly so it melts smoothly. No rushing here—patience makes it velvety!
5. Season to perfection: Add Worcestershire sauce, salt, and pepper. Let it simmer for 10 minutes (stir occasionally!) so flavors marry. Taste and adjust seasoning—maybe more pepper? A pinch of salt? Trust your gut.
6. Serve it up: Ladle into bowls while it’s piping hot. Watch as everyone’s eyes light up at first bite.

Pro Tips for the Best Creamy Philly Cheese Steak Soup

Want to take your soup from great to “where has this been all my life?” status? Here’s how:

• Slice beef thin: Freeze it for 20 minutes first—it’ll slice like butter and cook up tender.
• Low and slow with cheese: Melt cheeses over medium-low heat to avoid grainy texture. If it separates, whisk in a splash of warm broth.
• Full-fat or bust: Skim milk won’t give you that luscious mouthfeel. Go big with heavy cream and real cream cheese!
• Rest before serving: Letting it sit 5 minutes off heat thickens it perfectly.

Ingredient Substitutions & Variations

Don’t stress if you’re missing an ingredient—this soup is crazy flexible! Here are my favorite swaps and twists:

• No beef? Try chicken breast or even ground turkey (brown it well for flavor). For vegetarians, portobello mushrooms make an amazing “meaty” substitute.
• Cheese choices: Provolone’s classic, but American cheese melts beautifully. Sharp cheddar adds punch, or use mozzarella for extra stretch.
• Spice it up: Toss in diced jalapeños or a dash of hot sauce if you like heat. My husband adds crushed red pepper flakes—his “secret” ingredient.
• Lighter option: Half-and-half works instead of heavy cream (still creamy!), and low-fat cream cheese blends in fine.
• Extra veggies: Throw in some spinach at the end or roasted garlic for depth. No rules here!

The beauty? It still tastes like Philly cheesesteak magic, no matter how you tweak it.

Serving Suggestions for Creamy Philly Cheese Steak Soup

This soup is a meal all on its own, but a few simple sides turn it into a feast! Here’s how I love to serve it:

• Crusty bread is a must: Dunk warm baguette slices right into that cheesy broth—you’ll want to sop up every last drop.
• Garlic toast upgrade: Toast thick slices with butter, garlic, and a sprinkle of parmesan for extra indulgence.
• Fresh crunch: A simple side salad with tangy vinaigrette cuts through the richness perfectly.
• Garnish game: Top with fresh parsley or chives for color, or crispy fried onions for texture. My secret? A drizzle of truffle oil if I’m feeling fancy!

However you serve it, just make sure you’ve got napkins handy—this is happily messy eating.

Storing & Reheating Creamy Philly Cheese Steak Soup

Got leftovers? Lucky you! This soup keeps beautifully in the fridge for up to 3 days in an airtight container. When reheating, go low and slow—medium heat with frequent stirring prevents the cheese from separating. If it looks a bit grainy, whisk in a splash of warm broth or cream to bring back that silky texture. Pro tip: The flavors deepen overnight, making day-two soup even more delicious!

Nutritional Information

Just so you know what you’re diving into (because let’s be real—cream and cheese don’t come light!), here’s the scoop per serving. Keep in mind these are estimates based on my exact ingredients—your mileage may vary depending on brands and tweaks:

• Calories: 450
• Protein: 28g (that beef packs a punch!)
• Fat: 32g (18g saturated—hey, flavor ain’t free)
• Carbs: 12g (mostly from those dreamy dairy additions)
• Sodium: 800mg (go easy on extra salt if you’re watching this)

Worth every delicious bite if you ask me!

FAQs About Creamy Philly Cheese Steak Soup

Got questions? I’ve got answers! Here are the things people ask me most about this soul-warming soup:

Can I freeze this soup?
Honestly? I don’t recommend it. The dairy tends to separate when thawed, and you lose that velvety texture. But it keeps beautifully in the fridge for 3 days—just reheat gently!

What’s the best cut of beef to use?
Sirloin is my go-to—it’s tender and flavorful without breaking the bank. But ribeye works too if you’re feeling fancy (and want extra marbling for richness).

My soup turned out grainy—what went wrong?
Usually means the cheese got too hot too fast. Next time, melt everything on low heat and stir constantly. If it happens, whisk in a splash of warm broth to smooth it out.

Can I make this in a slow cooker?
Absolutely! Brown the beef and sauté veggies first (for maximum flavor), then dump everything in the crockpot on LOW for 2-3 hours. Add cheeses last, stirring until melted.

Did you make this soup? I’d love to hear how it turned out! Tag me or leave a comment—nothing makes me happier than seeing your cheesy, beefy masterpieces.

Creamy Philly Cheese Steak Soup in Just 40 Minutes – Irresistible!

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• Author: ushinzomr
• Total Time: 40 mins
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A rich and creamy soup inspired by the flavors of a classic Philly cheese steak. Perfect for a comforting meal.

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Ingredients

Scale 1x2x3x

• 1 lb beef sirloin, thinly sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 2 cups provolone cheese, shredded
• 1 tbsp Worcestershire sauce
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add sliced beef and cook until browned. Remove and set aside.
3. In the same pot, sauté onion, bell pepper, mushrooms, and garlic until softened.
4. Return beef to the pot and add beef broth. Bring to a simmer.
5. Stir in heavy cream, cream cheese, and provolone until fully melted.
6. Add Worcestershire sauce, salt, and pepper. Simmer for 10 minutes.
7. Serve hot with crusty bread or ers.

Notes

• Use thinly sliced beef for tenderness.
• Adjust cheese amounts for desired creaminess.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 32g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 110mg

Keywords: Philly cheese steak, creamy soup, beef soup, comfort food