Cozy Philly Cheese Steak Soup

Packed with juicy roast beef and loads of ooey-gooey provolone, this Philly Cheese Steak Soup delivers all those sandwich flavors in a hearty bowl. It's got a rich, creamy base with soft veggies and cheese all mixing together for a feel-good meal. Whenever I want something cozy but want to skip firing up the grill, I reach for this soup.

I first whipped this up during game day and it was gone long before halftime. Now my crew asks for it on cold days. It's one of those meals that gets everyone to the table quick.

Tasty Ingredients

• Fresh parsley: Chopped for a pop of color—skip if you’re out but pick up leaves that look bright green if you can
• Shredded provolone cheese: For gooey meltiness—grab a block and shred it yourself for the best results
• Cornstarch and water: Stir up a slurry to thicken everything—make sure your cornstarch isn’t clumpy
• Salt and pepper: Add as much as you like—go for kosher salt and fresh cracked pepper
• Worcestershire: Brings those deep, savory notes—classic bottles work every time
• Half and half: Makes it super creamy—pick the freshest carton you can find
• Beef broth: Sets up the flavor—try low-sodium to keep salt under control
• All purpose flour: Thickens the soup—unbleached flour keeps the taste clean
• Minced garlic: Kicks up the flavor—fresh is best for good smell
• Deli roast beef: Chop small bites—your favorite brand is perfect since it's the main thing here
• White mushrooms: Sliced for extra depth—pick ones that feel dry and firm
• Green bell pepper: Dice for crunch and that classic Philly vibe—choose ones that look shiny
• Yellow onion: Cut up for that sweet, savory base—the heavier and firmer, the better
• Butter: Adds rich flavor when cooking veggies—get unsalted for more control

Easy Instructions

Finish with Cheese:

Turn off the heat and toss in the provolone. Stir till it melts into the soup base and everything gets creamy.

Pour in the Broth and Cream:

Add beef broth little by little and mix well so no lumps show up. Then pour in the half and half and stir again till it’s all smooth.

Add the Beef and Garlic:

Drop in your roast beef pieces and garlic, then stir everything for a couple of minutes until it smells awesome and gets mixed thoroughly.

Boost the Flavor:

Stir in Worcestershire, pepper, and salt. Turn up the heat to a gentle boil, then turn down and let it bubble for about ten minutes, stirring every so often.

Thicken the Soup:

Mix cornstarch and water in a small bowl. Crank up the heat and as the soup boils, stir in the slurry. Let it boil for about three minutes to get everything thicker.

Thicken with Flour:

Shake in the flour and coat everything. Let it cook a few minutes so that flour taste isn’t raw. This will add body to your soup.

Sauté the Veggies:

Toss your butter into a big pot and let it melt on medium. As it starts bubbling, add onions, mushrooms, and green peppers. Stir around and let them cook until the onions look see-through and peppers soften a bit—about six minutes for best flavor.

Top and Serve:

Ladle the soup into bowls, throw on extra cheese and some parsley if you want. Eat hot and maybe with a chunk of crusty bread to soak it up.

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The provolone is my favorite part. It's what brings all the flavors together and gives you that real-deal Philly taste—everyone from my littlest niece to my oldest uncle goes nuts for this at our get-togethers.

Storing Leftovers

Keeps fine in the fridge for up to four days. Make sure the soup's totally cooled, then pop it into something with a tight lid. Reheat gently and give it a stir now and then so the cheese stays smooth. It doesn’t freeze the best since cream and cheese may split, but you could still stash a lunch portion if you’re not worried about it being a little less creamy.

Swaps to Try

If chicken or turkey is your thing, just use those deli slices instead of beef. Mozzarella or Swiss work if you can't get provolone, but provolone nails that classic flavor best. You can go for baby bellas if you want mushrooms that taste a bit more earthy.

Ideas for Serving

The soup’s pretty filling on its own, but I like to put toasted hoagie buns or a soft pretzel on the side for dunking. If I want to lighten things up, a nice green salad with a tangy dressing is perfect. Want more Philly? Top with cooked bell peppers.

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Philly Traditions

The Philly cheesesteak started out in Philly’s lively food scene and folks love it for the beef and melted cheese. This soup takes those same flavors and gives you something you can serve in big bowls to a crowd—no plates needed, just comfort all around.

Common Questions

→ Can I use leftover steak instead of deli roast beef?

Yep! Leftover steak actually brings tons of flavor. Just cut it up thin and toss it in.

→ What can I substitute for half and half?

Try heavy cream for a creamier soup, or go with whole milk if you want it lighter. Mix and match to fit your taste.

→ Which mushrooms work best for this soup?

Creamy baby bella or cremini mushrooms make things extra tasty. Regular white ones totally work too if that's what you've got.

→ How can I make the soup gluten-free?

All you have to do is ditch all purpose flour and pop your favorite gluten-free flour in its place. You'll still get that nice soup texture.

→ Can I freeze leftovers for later?

Go ahead and freeze what you don't eat, but dairy soups can split a bit when reheated. Just give it a good stir and it'll be fine.

→ Are additional toppings recommended?

Oh yeah! A sprinkle of extra provolone, fresh parsley, or even some crispy bread on the side is awesome for scooping and dipping.