Philly Cheesesteak Soup Recipe

Philly Cheesesteak Soup Recipe

How To Make Philly Cheesesteak Soup

This Philly cheesesteak soup is comfort food at its finest. Tender steak, mushroom, and bell peppers are cooked in a cheesy and creamy broth.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 8slicesbaguette
  • cupbutter
  • 1large onion,diced
  • 3ribscelery,sliced
  • cupsmushrooms,sliced
  • 1green pepper,sliced
  • cupflour
  • tbspworcestershire sauce
  • 4dasheshot sauce,such as tabasco
  • 4cupsbeef broth
  • 1cuplight cream
  • 8ozprovolone cheese,shredded, divided
  • 6ozcheddar cheese,shredded
  • 1lbtop round steak,thinly sliced


  1. Place steak in the freezer (for about 15 minutes before slicing).

  2. Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.

  3. Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes.

  4. Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer for about 10 minutes until vegetables are soft.

  5. Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.

  6. Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.

  7. Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.


  • Calories: 491.16kcal
  • Fat: 34.05g
  • Saturated Fat: 20.46g
  • Trans Fat: 0.65g
  • Monounsaturated Fat: 9.53g
  • Polyunsaturated Fat: 1.37g
  • Carbohydrates: 16.31g
  • Fiber: 1.30g
  • Sugar: 4.16g
  • Protein: 31.23g
  • Cholesterol: 129.90mg
  • Sodium: 777.83mg
  • Calcium: 419.27mg
  • Potassium: 662.18mg
  • Iron: 2.64mg
  • Vitamin A: 278.67µg
  • Vitamin C: 14.63mg
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