This creamy Philly cheese steak soup has become my fall and winter comfort staple. I discovered this version on a blustery evening when I wanted the flavor of a hot sandwich without the fuss of assembling and toasting bread for everyone. The result was a bowl that tastes unmistakably like a Philly sandwich—sweet caramelized onions, bright bell pepper, juicy seared beef—only silkier and spoonable thanks to heavy cream and melted provolone. It’s the kind of dish that fills the kitchen with an irresistible aroma and draws the family to the counter before dinner is even plated.

I first tested the recipe using flank steak from a local butcher, then experimented with sirloin and ribeye to see how fat content changed the finished texture. Leaner cuts give you clearer beef flavor while fattier cuts add richness without needing as much cream. The balance of sweet onions, slightly charred peppers, and gooey provolone is the winning combination—each spoonful offers tender meat and a creamy, cheesy broth. It’s perfect for a weeknight dinner, a casual dinner party, or whenever you want the comfort of a sandwich in soup form.

Ingredients

• Beef (1 pound): Choose sirloin for a balance of tenderness and price; flank steak gives a deeper beefy chew, and ribeye adds extra richness. Ask your butcher for thin trimming and slice across the grain after cooking for the best texture.
• Olive oil (2 tablespoons): Extra virgin delivers flavor, but regular olive oil or vegetable oil works if you prefer a neutral taste. The oil helps get a good sear on the meat and softens the vegetables.
• Onion (1 medium): Yellow onion is ideal for its natural sweetness when sautéed, but white works fine. Slice uniform pieces so they soften evenly and contribute to a silky mouthfeel.
• Green bell pepper (1 medium): Green gives the classic Philly flavor; red or yellow will add sweetness and color. Remove seeds and membranes for a cleaner, less bitter bite.
• Garlic (3 cloves): Fresh grated or minced garlic brings bright aromatics—avoid pre-minced jarred garlic if you want the freshest flavor.
• Beef broth (4 cups): Use a good-quality low-sodium broth so you can control seasoning; beef broth intensifies the meaty character—look for gluten-free labeling if needed.
• Heavy cream (1 cup): Adds the silky richness that transforms the broth into a luscious finish; half-and-half can be used for a lighter result but may be thinner.
• Shredded provolone (1 cup): Melts smoothly and gives the signature tangy, mild cheese note. Mozzarella or mild cheddar are acceptable substitutes and will change the flavor slightly.
• Salt & pepper: Season to taste; coarse salt and freshly ground black pepper produce the best results.

Instructions

Prepare and slice the beef: Pat the 1 pound of beef completely dry with paper towels. If using flank or sirloin, slice thinly across the grain into bite-size strips — thin slices sear faster and remain tender. Bring the meat to room temperature for 10–15 minutes before cooking to ensure even searing. Sear the meat: Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat until it shimmers. Add the sliced beef in a single layer and allow it to brown undisturbed for 2–3 minutes, then toss and continue until most pieces show good caramelization, about 5–7 minutes total. Remove the beef to a plate and set aside to preserve those fond bits in the pot. Sauté the vegetables: Reduce heat to medium, add the sliced 1 medium onion and 1 medium green bell pepper to the same pot, scraping up browned bits. Add 3 minced garlic cloves once the onion begins to soften. Sauté until the vegetables are tender and slightly caramelized, about 4–5 minutes—watch for golden edges but avoid burning the garlic. Simmer the base: Return the seared beef to the pot, pour in 4 cups of beef broth, and bring to a gentle simmer. Reduce heat to low and let the mixture simmer, uncovered, for 12–15 minutes so flavors meld and the beef relaxes. Taste the broth at this stage and adjust salt and pepper. Finish with cream and cheese: Lower the heat to the smallest simmer, stir in 1 cup heavy cream, then gradually add 1 cup shredded provolone while stirring constantly until fully melted and integrated, about 3–4 minutes. Keep the soup on low to prevent the dairy from curdling—do not boil after adding cream. Adjust and serve: Taste and season with salt and pepper to preference. Serve hot in warmed bowls, garnish with additional shredded cheese or chopped fresh parsley if desired. Enjoy with toasted bread or on its own for a hearty meal.

Storage Tips

Cool the soup to room temperature before refrigerating. Transfer to an airtight container and refrigerate for up to 3–4 days. For longer storage, freeze in individual portions using freezer-safe containers or heavy-duty freezer bags for up to 3 months. When reheating from frozen, thaw overnight in the fridge then warm gently on the stovetop over low heat, stirring frequently. If the cream has separated, whisk in a splash of fresh cream or a tablespoon of butter while reheating to smooth the texture. Avoid microwaving at high power, which can overcook the dairy.

Ingredient Substitutions

If you prefer a lighter bowl, substitute half-and-half for heavy cream—expect a thinner finish and slightly less richness. For a different cheese profile, use shredded mozzarella for a milder, stretchier melt or mild cheddar for a tangier finish; note cheddar will darken the color. Vegetarians can swap the beef for hearty mushrooms and use vegetable broth, then add a splash of soy sauce for umami. To make it gluten-free, confirm the beef broth is labeled gluten-free. For lower fat, trim the meat carefully and use less oil when searing.

Serving Suggestions

Serve the soup with warm, crusty bread or garlic toast to mop up the creamy broth. A simple green salad with a lemon vinaigrette cuts through the richness. For a more authentic sandwich feel, place toasted hoagie rolls on the side or serve open-faced with thinly sliced provolone broiled briefly on top. Garnishes like chopped parsley, a grind of fresh black pepper, or a few pickled pepper rings add color and brightness.

Cultural Background

The flavors are inspired by the iconic Philadelphia cheesesteak sandwich—thinly sliced beef, sautéed onions, peppers, and melted provolone or American cheese. Originating in South Philadelphia in the early 20th century, the sandwich became a staple of American deli culture. Transforming it into a creamy bowl highlights the versatility of those simple ingredients and reflects a broader trend of turning beloved handheld classics into shareable, spoonable dishes that maintain the core taste while offering new textures.

Meal Prep Tips

For efficient weekday cooking, sear and slice the beef the night before and store it in the fridge. Chop the onion and bell pepper and keep them in separate airtight containers. When ready to cook, sauté the vegetables and finish as directed—this reduces active cooking time to about 15 minutes. If packing for lunches, portion into microwave-safe containers and include a small container of fresh herbs to sprinkle after reheating to refresh the flavors.

Whether you’re feeding a hungry family or craving a cozy solo supper, this creamy Philly cheese steak soup is reliably comforting, quick to pull together, and deeply satisfying. Make it your own with different cheeses or proteins, and enjoy the way it brings sandwich nostalgia to the soup bowl.