My creamy Philly cheesesteak soup is loaded with all the familiar flavors of a classic cheesesteak sandwich and ready to enjoy in 30 minutes!
Gather your family around the table because kids and adults alike will crave this comforting soup loaded with slices of roast beef, tender mushrooms, onions, and peppers swimming in a thick and cheesy provolone broth.
Ingredients & Substitutions
- Cooking oil - Olive oil is great to use, or you can use additional butter.
- Deli roast beef - You can substitute thinly sliced beef stew meat if you simmer the soup 1-2 hours.
- Sweet onion
- White mushrooms - Baby bella mushrooms can be substituted.
- Green bell peppers - Red bell peppers can be substituted to add sweetness.
- Garlic cloves - You can substitute ¾ teaspoon of garlic powder.
- Butter
- All-purpose flour
- Beef stock - Beef broth can be used instead.
- Provolone cheese - Monterey Jack cheese is a great substitute.
- Worcestershire sauce
- Fresh ground black pepper
- Kosher salt
- Heavy cream - You can substitute half-and-half or milk.
How to make it
Make this Philly cheesesteak soup recipe by adding a swirl of oil to a large soup pot and browning the roast beef over medium high heat. Then remove the beef and set it aside.
Next, add your onions, mushrooms, and green peppers. Saute until the vegetables are tender and beginning to brown. Add the garlic and cook for an additional minute. Then remove the vegetable mixture and set it aside.
Reduce the stovetop to medium low heat. Melt the butter in the pot and whisk in flour to form a roux. Whisk the mixture for two minutes to cook out the raw flour taste. Then slowly add splashes of beef stock, while continuing to whisk, until all of the stock has been added.
Let the soup heat until warmed, then stir in handfuls of shredded cheese. Repeat until all of the cheese has been added. Then return the meat and vegetables to the soup pot and add the Worcestershire sauce, black pepper, salt, and heavy cream.
Bring the soup to a simmer for 5-10 minutes, then serve.
Storing & Reheating Leftovers
Leftover Philly cheesesteak soup will keep in your refrigerator for up to one week when kept in an airtight container. The leftovers can be reheated in individual servings in the microwave or reheated in a pot on the stovetop until warmed through.
Philly Cheesesteak Soup
Equipment
Ingredients
- 2 tablespoons cooking oil
- 1 pound sliced roast beef chopped
- 1 large sweet onion chopped
- 8 ounces mushrooms sliced
- 2 green bell peppers chopped
- 3 cloves garlic minced
- ¼ cup butter
- ¼ cup flour
- 6 cups beef stock
- 2 cups shredded Provolone cheese
- 1 tablespoon Worcestershire sauce
- ½ teaspoon fresh ground black pepper
- kosher salt to taste
- ½ cup heavy cream
Instructions
- Add cooking oil to a large pot or Dutch oven and seer the roast beef over medium high heat, until it begins to brown. Then remove the meat from the pot and set it aside.
- Pour additional oil into the pot, if needed, and add peppers, onions, and mushrooms. Saute until the mushrooms are tender and the onions begin to brown. Add the minced garlic in the final minute, then remove from the pot and set aside.
- Reduce the heat to medium low and melt butter in the pot, then whisk in flour. Whisk the mixture for two minutes to prevent scorching, then slowly whisk in the beef stock in small batches, until all of the liquid has been added.
- Heat the soup until warm, but not simmering, and melt the shredded cheese into the broth, a handful at a time. Repeat until all of the cheese has been added and has fully incorporated into the broth.
- Place the cooked roast beef and sauteed vegetables back in the soup pot and add the Worcestershire sauce, black pepper, and salt to taste. Pour in heavy cream and bring the soup to a simmer, then serve.
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