On a chilly day, nothing warms the heart quite like a bowl of Philly Cheesesteak Soup. Picture this: a rich, hearty broth brimming with thinly sliced steak, carmelized onions, and earthy mushrooms, all mingled together to create a symphony of flavors. The addition of gooey provolone cheese melting atop a crunchy sourdough bread bowl is simply irresistible. It’s a comforting dish that feels like a warm hug after a long day.

Why You’ll Love This Recipe

You’ll quickly find that this recipe beautifully blends the classic flavors of a Philly cheesesteak into a creamy, savory soup that’s perfect for casual dinners or special gatherings. Plus, the experience of scooping the warm soup straight from the bread bowl adds an element of fun and indulgence to every spoonful. Whether you’re digging in on a winter evening or hosting a cozy get-together, this soup is sure to impress.

Ingredients Needed For Philly Cheesesteak Soup

• 1 1/2 pounds steak, thinly sliced: Choose a tender cut like ribeye for optimal flavor and softness.
• 1/2 teaspoon salt: Elevates all the flavors in the soup.
• 1/2 teaspoon ground black pepper: Adds a subtle kick without overpowering the dish.
• 1/4 teaspoon onion powder: Deepens the savory notes, giving a lovely umami touch.
• 4 tablespoons all-purpose flour, divided: Helps thicken the soup while adding heartiness.
• 2 tablespoons olive oil: A staple for sautéing that brings everything together beautifully.
• 1 tablespoon Worcestershire sauce: Adds depth and a touch of tanginess.
• 2 onions, peeled, cut in half, and very thinly sliced: Sweet onions work wonders as they caramelize.
• 2 tablespoons butter, divided: For richness and flavor in sautéing the veggies.
• 1 pinch sugar: Helps caramelize the onions for an even richer taste.
• 8 ounces white mushrooms, sliced: Earthy and meaty; they add great texture.
• 2 cloves garlic, peeled and minced: For an aromatic base that enhances the overall flavor profile.
• 1/2 teaspoon dried thyme: A fragrant herb that complements the dish beautifully.
• 4 cups beef stock: Use a quality stock for the best flavor. Homemade is a plus!
• 4 loaves sourdough bread, round, cut out into bowls: Offers a crispy, edible vessel for the soup.
• 4 slices provolone cheese: Melts beautifully and ties everything together perfectly.

How to Make Philly Cheesesteak Soup

1. In a small bowl, season the shaved steak with salt, pepper, and onion powder. Toss with 2 tablespoons of the all-purpose flour until well coated.
2. Heat a large skillet over medium heat. Add the olive oil, then the seasoned meat. Sear the meat on one side without stirring, then flip and sear on the second side.
3. Add the Worcestershire sauce and stir the meat well. Continue to cook until completely browned before removing the meat from the pan and setting it aside.
4. Melt 1 tablespoon of butter in the same skillet, then add the sliced onions. Sauté until soft and beginning to brown, about 8-10 minutes. Add a pinch of sugar and cook until caramelized. Remove onions and set aside.
5. Melt the remaining 1 tablespoon of butter in the skillet, then add the sliced mushrooms. Cook, stirring occasionally, until soft and browning. Add the dried thyme and minced garlic. Stir well and cook for 1 more minute.
6. Stir in the remaining 2 tablespoons of all-purpose flour and cook for an additional minute.
7. In a large soup pot or Dutch oven, combine the caramelized onions, cooked mushroom mixture, and the beef stock. Bring to a simmer over medium heat and cook for 10 minutes.
8. Add in the cooked steak and continue to simmer the soup for another 5 minutes.
9. Cut the center out of the bread bowls. Place them on a foil-lined baking sheet and ladle the soup into the bowls. Top each with a slice of provolone cheese.
10. Set the oven to broil and place the baking sheet of bread bowls under the broiler, broiling just until the cheese is melted and beginning to brown. Serve the soup immediately.

How to Serve Philly Cheesesteak Soup

Serve this soup hot in the prepared bread bowls. Encourage your guests to scoop out the bread with their soups for a fun, interactive experience. Pair it with a simple green salad or crispy potato wedges for a complete meal.

How to Store Philly Cheesesteak Soup

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm over medium heat on the stove, adding a splash of broth or water if it thickens too much.

Tips to Make Philly Cheesesteak Soup

• For the steak, opt for freshly shaved cuts, or ask your butcher to thinly slice the beef for you. This will ensure quick cooking and a tender bite.
• Don’t skip on the caramelization of the onions; it makes a huge difference in flavor!
• If you prefer a thicker soup, add a little more flour to the mixture, or let it simmer longer to reduce.

Variations and Substitutions

• Swap the provolone for mozzarella or cheddar if you prefer a different cheese flavor.
• For a spicier version, add sliced jalapeños or crushed red pepper flakes to the soup.
• You can also add chopped bell peppers for extra crunch and sweetness.

Frequently Asked Questions

Can I use chicken or turkey instead of beef in this recipe?

Absolutely! Chicken or turkey can be great substitutes, just ensure to adjust the cooking time accordingly, as they may cook faster than beef.

How do I make this soup vegetarian?

For a vegetarian version, replace the beef with vegetables such as zucchini or bell peppers, and use vegetable stock instead of beef stock.

Can I freeze Philly Cheesesteak Soup?

Yes, you can freeze the soup! However, it’s best to freeze it without the bread bowls. When ready to enjoy, reheat and serve fresh bread on the side.

How long does it take to make this soup?

From start to finish, you can expect about 40 to 50 minutes, including prep and cooking time. It’s a relatively quick dish for a hearty meal!

What sides pair well with this soup?

A simple green salad or roasted veggies complement the rich flavors of the soup nicely, or you could serve it with crispy potato chips for added crunch!

Philly Cheesesteak Soup

A rich and hearty soup featuring tender steak, caramelized onions, and mushrooms, topped with melted provolone cheese in a crispy sourdough bowl. Perfect for cozy evenings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course, Soup

Cuisine American

Servings 4 servings

Calories 600 kcal

Ingredients

  

Main Ingredients

• 1.5 pounds steak, thinly sliced Choose a tender cut like ribeye for optimal flavor and softness.
• 0.5 teaspoon salt Elevates all the flavors in the soup.
• 0.5 teaspoon ground black pepper Adds a subtle kick without overpowering the dish.
• 0.25 teaspoon onion powder Deepens the savory notes, giving a lovely umami touch.
• 4 tablespoons all-purpose flour, divided Helps thicken the soup while adding heartiness.
• 2 tablespoons olive oil A staple for sautéing.
• 1 tablespoon Worcestershire sauce Adds depth and a touch of tanginess.
• 2 onions peeled, cut in half, and very thinly sliced Sweet onions work wonders as they caramelize.
• 2 tablespoons butter, divided For richness and flavor in sautéing the veggies.
• 1 pinch sugar Helps caramelize the onions for an even richer taste.
• 8 ounces white mushrooms, sliced Earthy and meaty; they add great texture.
• 2 cloves garlic, peeled and minced Enhances the overall flavor profile.
• 0.5 teaspoon dried thyme A fragrant herb that complements the dish beautifully.
• 4 cups beef stock Use a quality stock for the best flavor.
• 4 loaves sourdough bread, round, cut out into bowls Offers a crispy, edible vessel for the soup.
• 4 slices provolone cheese Melts beautifully and ties everything together perfectly.

Instructions

 

Preparation

• In a small bowl, season the shaved steak with salt, pepper, and onion powder. Toss with 2 tablespoons of the all-purpose flour until well coated.
• Heat a large skillet over medium heat. Add the olive oil, then the seasoned meat. Sear the meat on one side without stirring, then flip and sear on the second side.
• Add the Worcestershire sauce and stir the meat well. Continue to cook until completely browned before removing the meat from the pan and setting it aside.
• Melt 1 tablespoon of butter in the same skillet, then add the sliced onions. Sauté until soft and beginning to brown, about 8-10 minutes. Add a pinch of sugar and cook until caramelized. Remove onions and set aside.
• Melt the remaining 1 tablespoon of butter in the skillet, then add the sliced mushrooms. Cook, stirring occasionally, until soft and browning. Add the dried thyme and minced garlic. Stir well and cook for 1 more minute.
• Stir in the remaining 2 tablespoons of all-purpose flour and cook for an additional minute.

Cooking

• In a large soup pot or Dutch oven, combine the caramelized onions, cooked mushroom mixture, and the beef stock. Bring to a simmer over medium heat and cook for 10 minutes.
• Add in the cooked steak and continue to simmer the soup for another 5 minutes.
• Cut the center out of the bread bowls. Place them on a foil-lined baking sheet and ladle the soup into the bowls. Top each with a slice of provolone cheese.
• Set the oven to broil and place the baking sheet of bread bowls under the broiler, broiling just until the cheese is melted and beginning to brown. Serve the soup immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove, adding a splash of broth or water if necessary. For a thicker soup, add more flour or simmer longer.

Keyword Comfort Food, Cozy Dinner, Hearty Soup, Philly Cheesesteak Soup