Amazing 40-Minute philly cheese steak soup

Oh, are you craving that deep, savory comfort that hits just right when the weather turns chilly? I know I am, usually around 5 PM when my marketing brain is fried, but my stomach is demanding something amazing. That’s when I turn to my ultimate cozy, weeknight solution: the philly cheese steak soup. When I was juggling work and life, I needed to capture those rich cheesesteak flavors without spending hours assembling. So, I adapted my grandma’s love for hearty meals into something quick and stunningly velvety. This recipe is my answer to busy schedules, proving you can have soulful home cooking in minutes. Believe me, I’ve perfected this one for you!

This recipe delivers that classic, cheesy steak goodness you dream about, packed into an easy, one-pot wonder. Give it a try!

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Why This Creamy Philly Cheese Steak Soup Recipe Works for You

Look, I get it. You want that deep, savory flavor of a steak sandwich but you definitely don’t want to spend an hour scrubbing three different pans!

This is why this recipe is one of my absolute favorites for busy evenings. It’s designed to be your go-to when you need serious flavor fast. Forget complicated steps; we are keeping things simple and delicious so you can finally enjoy dinner instead of dreading the cleanup! Find more like this in my Weeknight Dinners collection.

• It makes incredible Comfort Food Soup Ideas for those rough days.
• Total time is less than 40 minutes, which is just amazing for dinner time.
• You get all the classic flavor payoff without the drama.

The Ultimate One-Pot Philly Cheese Steak Soup Dinner

The magic here—truly—is the cleanup, or lack thereof! Everything happens right in one big Dutch oven or pot. That 40-minute total time isn’t a joke either; you’re practically eating before you’ve even considered whether to change the TV channel. Having a true One Pot Soup Dinner solution that actually tastes gourmet is a game-changer, especially when you’re making it all from scratch. This philly cheese steak soup is proof that fast doesn’t mean flavorless.

Rich and Velvety Broth Guaranteed

You absolutely insisted on that creamy texture, and I wouldn’t dream of giving you anything less! The secret weapon here isn’t heavy cream, though you could add it. It’s the cubed cream cheese. Trust me, when you stir that in low and slow, it melts down into the broth and transforms the whole thing into this unbelievably lush, velvety texture. It coats every single spoonful perfectly. That rich mouthfeel is what kicks this soup from good to absolutely unforgettable.

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Essential Ingredients for Authentic Philly Cheese Steak Soup

Alright, let’s talk ingredients! Because even in a quick soup, the quality of what you put in sets the stage for how good it’s going to taste later. I always look for good quality beef here—if you can swing it, a nice sirloin or flank steak is great because it slices thin against the grain beautifully. That’s key to tenderness! If you’re reading this and thinking, “Carla, I don’t have time to slice raw steak,” that’s okay! I’ll share a shortcut in the tips below.

For the veggies, keep it simple: green bell pepper and yellow onion, diced nice and even so they cook at the same rate. Don’t skip the garlic—it builds that savory base flavor we need. And of course, beef broth is our liquid gold foundation here.

Now for the melt factor. You need cream cheese for that velvety texture I was talking about, and provolone for that classic cheesesteak tang. Those are non-negotiable for an authentic taste!

• 1 tablespoon olive oil
• 1 pound sirloin steak or flank steak, thinly sliced against the grain
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large green bell pepper, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 8 ounces cream cheese, cubed
• 1 1/2 cups shredded provolone cheese
• 1/2 cup shredded mozzarella cheese (optional, for extra melt)

Ingredient Notes and Substitution Tips

One of the things I love about testing recipes is figuring out how you all can make them work in *your* kitchen, no matter what random ingredients you have on hand. This recipe is surprisingly flexible.

If you are trying to keep this low-carb or keto-friendly, just skip adding any flour or cornstarch slurry we discuss later. The cream cheese does all the heavy lifting for richness, so you’re already set for a great Keto Philly Soup!

Also, you asked about using deli meat? Yes! If you want a super quick Soup with Roast Beef option, you can absolutely use about a pound of thinly sliced deli roast beef. Just add that meat right at the very end, in Step 6, only long enough to warm it through. That way, it doesn’t get tough on you.

Oh, and if you are feeling extra indulgent, some folks toss in a little crispy bacon with the veggies. It makes for a fantastic Bacon Cheesesteak Soup variation, just saying!

Step-by-Step Instructions for Easy Cheesesteak Soup

Okay, here is where the magic happens, folks! This entire process for this Easy Cheesesteak Soup is designed to move fast, but we need to use good technique to keep that steak tender. If you dump everything in at once, you’ll end up with tough beef swimming in lukewarm water, and trust me, that’s no good.

We are moving quickly, but thoughtfully. Follow these steps exactly, and you’ll have that rich, hearty beef soup in your bowl before you know it. If you’re interested in how I approach the classic sandwich itself, check out my main Philly Cheesesteak Recipe!

Browning the Steak and Sautéing Vegetables

First thing, heat up a tablespoon of olive oil in your big pot over medium-high heat. Season your thinly sliced steak—that’s crucial—with salt and pepper, then brown it quickly, about three or four minutes. The trick here is to cook it fast and immediately pull it out and put it on a plate. If it stays in, it keeps cooking and gets chewy! That rendered fat left behind? That’s flavor, so leave it.

Now, drop the heat a bit to medium. Toss in those diced peppers and onions. You want them to soften up nicely, about five to seven minutes. They need that time to get sweet. Once they’re soft, toss in the garlic and let it dance for just one minute until it smells amazing. Don’t let it burn, or your soup will taste bitter!

Creating the Velvety Broth for Your Philly Cheese Steak Soup

Time to build our base! Pour in the beef broth, Worcestershire sauce (that little kick of tang is important!), and the Italian seasoning. Turn the heat up just until it starts to simmer gently. Now, this is the key to the Velvety Broth Soup: add your cubed cream cheese. You must keep stirring until every single piece melts away completely. Seriously, stir until it’s smooth and creamy before you move on. This dissolves the cheese beautifully into the broth.

Melting the Cheese for the Perfect Cheesy Steak Soup Finish

Once the broth is perfectly smooth, bring the steak back home to the pot just to heat up again for about five minutes. Now listen closely: DO NOT let this soup boil once the cream cheese is in! If it boils, it can separate, and we don’t want chunky soup—we want a delightful Cheesy Steak Soup.

Once everything is gently warmed through, take the whole pot OFF the heat. That’s right, turn the burner off. Gradually stir in your shredded provolone (and the optional mozzarella). Stir until that last bit of cheese melts down and forms that signature luscious, cheesy blanket over the soup. It should look beautiful and stretch ever so slightly when you lift a spoonful.

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Tips for the Best Philly Cheese Steak Soup Success

Listen, getting this philly cheese steak soup right is less about following a checklist and more about watching your pot. Since we aren’t using a slurry unless absolutely necessary (and honestly, the cream cheese usually handles it), texture is everything. My biggest tip? Always slice your steak against the grain! If you cut with the grain, those beautiful tender slices turn into chewy strips once they hit the hot broth. Nobody wants to fight their dinner, right?

Also, remember what I said about the heat when melting the cheese? That’s critical E-E-A-T material for you! Keep the heat low once the dairy goes in. If you’re looking for extra deep flavor, a splash of dry red wine added right after the veggies soften (before the broth) gives the soup an incredible richness, kind of like adding depth to any good hearty beef soup recipe.

Finally, don’t overcook your onions and peppers! They are supposed to soften, but you want them to retain just a tiny bit of bite once they hit the bowl. That little bit of texture contrast is just lovely.

Serving Suggestions for Your Hearty Beef Soup

Now that you have this incredibly rich and satisfying Hearty Beef Soup ladled into your favorite bowls, you might be asking, “What on earth do I serve with this cheesy perfection?” You certainly could eat it on its own—it’s a full meal, truly! But I believe the presentation should match the comfort level, right?

Since this soup is so decadent and cheesy, you need something great for dipping or serving alongside to soak up every last drop of that cheesy broth. Think crunchy, salty, and maybe a little garlicky!

My absolute favorite thing to serve alongside this is my famous garlic bread. It’s simple but seriously effective. I’ve got the recipe for my Buttery Garlicky Slices, and tearing off a warm piece to dunk into that melted provolone is pure heaven.

Another fun idea, especially if you’re serving this for a crowd or a game night, is to serve it almost like a dip! Instead of crusty bread, put out small bowls of toasted rolls or thick-cut Italian bread slices. You can even make little mini cheese toasts right under the broiler and set them on top of the soup just before serving. They get soft from the steam but stay crispy around the edges. It just enhances that cozy, indulgent feeling that makes soup the best comfort food!

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Storage and Reheating Instructions for Leftover Philly Cheese Steak Soup

If you’re like me, you probably made too much because this soup is just that addictive! Having leftovers of philly cheese steak soup is one of the best parts of a big dinner—instant lunch the next day!

The key to safely keeping this soup is understanding that dairy—especially that beautiful cream cheese and provolone blend—doesn’t always love being frozen or reheated aggressively. If you just dump the leftovers in the fridge, they might separate a little when you heat them up, turning kind of oily or grainy. We hate that!

For the best results, you want to store your soup in an airtight container and keep it in the main part of the fridge. This soup generally holds up really well for about three to four days this way. If you want to freeze it? That’s possible, but you have to manage expectations slightly. When you freeze it, the cheese texture might change a bit. It won’t be quite as velvety when thawed, but it will still taste amazing.

The Best Way to Reheat Your Cheesy Soup

When it’s time to enjoy your leftover soup, please don’t blast it in the microwave on high power! That aggressive heat is what causes the cheese to freak out and separate from the broth. Instead, use the stovetop, exactly like we did when we made it the first time, only much gentler.

Transfer the soup to a saucepan over medium-low heat. You want to reheat it slowly, stirring every minute or so. This gentle warming allows the cheese emulsifiers to come back together without breaking. It might take 8 to 10 minutes depending on how much you are heating.

If it seems a little too thick after reheating (which can happen!), just stir in a splash of plain beef broth or even a little milk while it’s warming up. This thins it right back out to that perfect, spoonable consistency. And if you want that cheese pull back? Sprinkle a few little shreds of fresh provolone on top of your bowl right before serving. Instant upgrade!

Frequently Asked Questions About This Creamy Steak Soup

I absolutely love hearing from you all! Answering your questions is one of my favorite things to do because it helps me tailor these recipes for real life. These little tweaks are what turn a good recipe into something you use every single chilly week, so let’s dive into what you’ve been asking!

Can I make this a Slow Cooker Cheesesteak Soup?

Oh, absolutely! That’s a fantastic idea for those days when you need dinner ready the second you walk in the door. The main difference when converting this to a Slow Cooker Cheesesteak Soup is how you handle the steak and dairy. You’ll want to do the browning of the beef and sautéing of the veggies right on the stovetop first—don’t skip that sear! That flavor won’t develop properly in the slow cooker.

Once those steps are done, transfer everything (except the cheese!) into the crockpot and let it run on low for about four to six hours. Then, when it’s time to finish, turn the slow cooker off, remove it from the heating base, and stir in your cream cheese and provolone right in the warm pot until melted. Taking it off the direct heat helps prevent scorching.

How do I make a Keto Philly Soup version?

This is one of the easiest swaps you can make, honestly! If you’re aiming for a low-carb or Keto Philly Soup, you’re in luck because the primary thickener we use is cream cheese, which is perfect for keto diets already.

Just make sure you skip my optional suggestion to thicken the broth with a sprinkle of flour or a cornstarch slurry (those are carbs!). If you stick to just the meat, veggies, broth, and the two cheeses, you’ve got a rich, savory, keto-friendly bowl of comfort food that tastes just like the original sandwich!

What kind of cheese is best for this soup with Provolone Cheese?

Provolone is the non-negotiable star here! That tangy, slightly smoky flavor is what sells the Philly experience. You need that sharp melt we get from shredding it yourself, by the way—the pre-shredded stuff is too coated in anti-caking agents to melt smoothly.

Now, while you could try Swiss, it can get a little too tangy for my liking in a soup. I include optional mozzarella because it has a wonderfully mild flavor and gives you that incredible, stretchy cheese pull we all crave in a Cheesy Steak Soup. If you want it extra tangy, use more provolone. If you want it milder and stretchier, add a bit more mozzarella. For any questions about tweaking ingredients, feel free to reach out via my contact page!

Making Your Weeknight Soup Recipes Easier with This Philly Cheese Steak Soup

I truly believe that delicious food shouldn’t take up your entire evening. That’s why I’m obsessed with streamlining these classic flavors into my go-to Weeknight Soup Recipes. If you’re looking for a bowl of pure comfort that doesn’t require you to work overtime in the kitchen, the philly cheese steak soup is your answer.

It’s proof that keeping things simple, just like I aim for here on Carla’s Cooking, leads to the best results. This soup is satisfying, hearty, and comes together so fast, which frees you up to actually relax after dinner. Check out my About Me page to see why simplicity is my constant kitchen goal!

Share Your Cozy Winter Soup Experience

There you have it! A bowl full of cheesy, beefy, vegetable-packed comfort that you made yourself, probably faster than you could have ordered takeout! I’m so excited for you to try this recipe, especially when you need that ultimate cozy hug in a bowl. This Cozy Winter Soup genuinely makes those cold evenings so much better.

I really, really want to hear what you think once you’ve made it. Did your cheese pull stretch long enough? Did you manage to get it on the table in 40 minutes flat? Please let me know below in the comments section. Tell me how it went, what you served it with, and if your family loved it!

If you made this philly cheese steak soup and took a picture—because let’s be real, creamy cheese soups look ridiculously good on camera—please tag me on social media! I adore seeing your finished meals. It’s what keeps me inspired in the kitchen every single day. Seriously, hearing from you makes all this testing and writing worth it. If you are looking for commentary or other hearty recipe ideas, you can always look up how others enjoyed this hearty comfort food!

Thanks again for stopping by my kitchen today. Happy cooking!

Easy One-Pot Creamy Philly Cheesesteak Soup

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Welcome to My Kitchen! I am sharing my recipe for Creamy Philly Cheesesteak Soup. This one-pot soup brings all the rich, savory flavors of a classic cheesesteak—tender beef, peppers, onions, and melted provolone—into a hearty, comforting bowl perfect for a weeknight dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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• 1 tablespoon olive oil
• 1 pound sirloin steak or flank steak, thinly sliced against the grain
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large green bell pepper, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 8 ounces cream cheese, cubed
• 1 1/2 cups shredded provolone cheese
• 1/2 cup shredded mozzarella cheese (optional, for extra melt)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced steak, salt, and pepper. Cook until the steak is browned, about 3 to 4 minutes. Remove the steak from the pot and set it aside, leaving any rendered fat in the pot.
2. Reduce the heat to medium. Add the diced bell pepper and onion to the pot. Sauté until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
3. Pour in the beef broth, Worcestershire sauce, and Italian seasoning. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
4. Reduce the heat to low. Add the cubed cream cheese to the broth, stirring constantly until it melts completely and the broth becomes smooth and creamy.
5. Return the cooked steak to the pot. Stir to combine and allow the soup to heat through for about 5 minutes. Do not let the soup boil once the cream cheese is added.
6. Remove the pot from the heat. Gradually stir in the shredded provolone cheese (and mozzarella, if using) until the cheese is fully melted and incorporated, creating a rich, cheesy broth.
7. Serve your hearty beef soup immediately. This is a great one-pot soup dinner for a cozy night in.

Notes

• For a low-carb or keto Philly soup option, skip adding any flour or thickeners, as the cream cheese provides sufficient richness.
• If you prefer using roast beef, you can substitute 1 pound of thinly sliced deli roast beef for the fresh steak. Add the roast beef in Step 6 just to heat through.
• If you want a thicker broth, mix 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry, then stir it into the simmering broth before adding the cream cheese.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5
• Sodium: 750
• Fat: 30
• Saturated Fat: 15
• Unsaturated Fat: 15
• Trans Fat: 1
• Carbohydrates: 15
• Fiber: 2
• Protein: 30
• Cholesterol: 90