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Creamy Philly Soup

Featured in Warm Soups & Rich Stews.

This creamy soup brings cheesesteak vibes to your spoon. Perfectly cooked beef, green peppers, and a smooth broth made with cream, cheddar, and provolone. A mirepoix of celery, onions, and carrots gets blended for extra flavor. Add seasoned croutons and a garnish of steak and peppers. It's cozy, flavorful, and freezer-friendly—done in under an hour.
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Updated on Tue, 08 Apr 2025 23:37:13 GMT
Creamy Philly Soup Pin it
Creamy Philly Soup | cookbybook.com

Imagine diving into a steaming bowl that brings together all the best parts of a classic sandwich – juicy steak bits, gooey cheese, and sweet bell peppers – wrapped up in a creamy, hearty soup that'll warm you right up. This clever spin on the famous Philly favorite comes together in under 60 minutes but tastes like it's been cooking forever.

While working on this dish, I found that getting a good sear on the meat and slowly building flavor with each ingredient makes all the difference in the world.

Key Components

  • Beef Steak: Go for something with good fat running through it like ribeye or top round
  • Bell Peppers: The classic green works great, but red, yellow or orange add nice color
  • Quality Cheese: Mix of white cheddar and provolone for that authentic taste
  • Fresh Garlic: Builds the foundation of flavor
  • Heavy Cream: Gives that velvety smoothness
  • Worcestershire Sauce: Adds that meaty, savory kick
  • Fresh Bread: To make your own crunchy toppers that'll take this soup up a notch

Step-By-Step Guide

Getting the Meat Ready (10 minutes):
Cut beef into thin slices against the grain. Sprinkle generously with salt and pepper. Let it sit out while you chop everything else. Dry it well before cooking for better browning.
Creating Flavor (15 minutes):
Warm olive oil in your heaviest pot. Cook down your onions, carrots and celery until soft. Throw in garlic just until you can smell it. Dust everything with flour. Cook the mixture a bit to get rid of that raw flour taste. Pour in beef broth slowly while stirring. Let it bubble gently.
Cooking the Meat (8-10 minutes):
Get your pan super hot. Cook small amounts of beef at a time. Quickly brown each side, about 1-2 minutes each. Set beef aside. Cook peppers in the same pan. Keep some beef and peppers separate for topping later.
Putting It All Together (12-15 minutes):
Add Worcestershire to your pot. Let it cook down a bit. Blend it smooth if you want. Stir in your cream. Add cheese bit by bit while stirring. Mix in most of your beef and peppers.
Making Croutons (10 minutes):
Cut bread into chunks. Mix with olive oil and spices. Spread them out on a baking tray. Bake until they're golden and crunchy. Let them cool a little before using.
Philly Cheesesteak Soup Pin it
Philly Cheesesteak Soup | cookbybook.com

I had a real breakthrough when I tried saving some of the browned meat and peppers for topping each bowl – it looks better and gives you different textures in each spoonful.

Fixing Common Problems

  • If Soup is Too Thick: Stir in warm beef broth a little at a time
  • If Cheese is Stringy: Turn down the heat and keep whisking
  • If Beef is Tough: Cut it thinner next time you make it
  • If Croutons Are Soggy: Bake them longer and let them cool all the way
Philly Cheesesteak Soup Pin it
Philly Cheesesteak Soup | cookbybook.com

Prep-Ahead Plan

For best results:

  • Get the soup base ready up to 2 days before
  • Slice and season your beef, keep it separate
  • Bake croutons a day ahead and store in a sealed container
  • Cook beef and finish soup right before eating
  • Add your toppings at the very end

Keeping Leftovers

  • Keep soup and toppings in different containers
  • It'll stay good in the fridge for 4 days
  • Freeze the base without adding cream or cheese
  • Warm it up slowly to keep it from breaking apart
  • Always make fresh croutons for leftover soup

Different Ways To Make It

  • Swap in mushrooms for a meat-free option
  • Try mixing up your cheese choices
  • Throw in some slowly cooked onions
  • Add some oven-roasted garlic
  • Try sourdough or rye for your croutons

This soup takes everything you love about a Philly cheesesteak and turns it into the ultimate comfort food. Each spoonful delivers that perfect combo of familiar flavors in a totally new way. Whether you're feeding the family on a Tuesday or starting a dinner party with something special, this soup never disappoints.

Philly Cheesesteak Soup Pin it
Philly Cheesesteak Soup | cookbybook.com

Frequently Asked Questions

→ How can I make the beef soft?
Cut it into thin strips and cook fast over medium-high heat so it doesn't toughen up.
→ Is this freezer-friendly?
Definitely! Store in an airtight container for up to 3 months.
→ Why puree the veggies?
It makes the broth silky smooth and combines the flavors better.
→ When's the best time to add salt?
Hold off until the end since the soup thickens and brings out the flavors as it cooks.
→ How long does it last in the fridge?
Keep it in an airtight container, and it’ll stay good for up to 5 days.

Philly Cheesesteak Soup

A velvety bowl of cheesesteak-inspired goodness with tender steak, sautéed peppers, and gooey cheese. Croutons add crunch to this comforting meal.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Susan

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

→ Beef

01 1 pound thinly sliced beef steak or top round
02 1 medium green bell pepper, sliced thin
03 2 tablespoons of olive oil

→ Soup Base

04 1 medium carrot, diced
05 1 tablespoon of olive oil
06 ⅓ cup of all-purpose flour
07 1 medium chopped onion
08 1 teaspoon of hot sauce
09 3 minced garlic cloves
10 8 ounces of shredded white cheddar cheese
11 2 stalks of celery, diced
12 6 cups of beef broth
13 1 cube of beef bouillon (optional)
14 1 tablespoon of Worcestershire sauce
15 8 ounces of shredded provolone cheese
16 2 tablespoons of chopped fresh parsley
17 1 cup of heavy cream

→ Croutons

18 ¼ cup of olive oil
19 Salt and pepper to season
20 ½ baguette, cut into cubes (about 1 inch)

Instructions

Step 01

Warm up olive oil in a large pot on medium-high heat. Cook the sliced pepper for 2 minutes until softened a bit. Toss in the beef and stir until browned, which takes about 3 minutes. Set the mix aside on a plate.

Step 02

In the same pan, add more oil. Cook your onion, carrot, and celery for 3-5 minutes until the onion turns see-through. Throw in garlic and let it cook for 30 seconds. Dust everything with flour, pour in hot sauce and Worcestershire, and sprinkle in some salt and pepper. Let it all cook together for another minute.

Step 03

Pour in beef broth and toss in the bouillon cube if you want. Turn up the heat until it boils, then turn it down and simmer for 15 minutes until veggies are soft. Use an immersion blender to make it silky smooth.

Step 04

Mix in cream and both shredded cheeses. Let it cook another 5 minutes, stirring occasionally. Add half the beef mix into the soup, then take it off the stove.

Step 05

Stir bread cubes with oil, salt, and pepper. Bake at 400°F for about 7-10 minutes until golden and crispy.

Step 06

Scoop soup into bowls. Top with croutons and the rest of the beef mixture.

Notes

  1. Cut the meat super thin for a more tender bite, and cook it quickly.
  2. Keep an eye on veggies while cooking to avoid burning or bitter flavors.
  3. Add salt close to the end so the flavor doesn't get too strong.
  4. Store leftovers in the fridge for 5 days or freeze for 3 months.

Tools You'll Need

  • Large 6-quart pot
  • Handheld immersion blender with speed settings
  • Tray or baking sheet
  • Sheet of parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This contains dairy (cheese, cream).
  • It includes gluten (flour, baguette).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 693
  • Total Fat: 54 g
  • Total Carbohydrate: 26 g
  • Protein: 28 g