
A rich, comforting bowl that captures the flavors of a classic sandwich in a silky, creamy soup. Quick to make and perfect for cozy dinners.

In my kitchen this soup became a favorite during fall and winter. I discovered that thin slicing the beef and using hot pan searing yields the best texture. When friends tasted it at a casual dinner they asked for the recipe and served it at a weekend potluck where it vanished fast. It has been one of those dishes that builds instant nostalgia at our table.
My favorite part is the way the provolone melts into the broth creating a smooth texture that still lets the beef shine. We often pair this with a simple salad and crusty bread. Once, at a small gathering, a friend compared it to a deconstructed sandwich and asked for the recipe; since then it has been a reliable crowd pleaser.
To store, cool the soup to room temperature for no longer than two hours and transfer to airtight containers. Refrigerate up to three days. For freezing portion the soup into meal sized containers leaving headroom for expansion and store up to three months. To reheat thaw in the refrigerator overnight and warm on low in a saucepan, stirring occasionally. If the cream separates slightly add a small amount of broth and whisk while warming to bring the texture back together. Avoid boiling after dairy has been added to preserve a silky finish.
If you need a lighter finish substitute half and half for heavy cream with a slight reduction in richness and calories. For a milder cheese profile use mozzarella which melts smoothly or mild cheddar for a sharper flavor. Use ribeye for a richer, more tender result or flank for a leaner option. For a vegetarian version swap the beef for thinly sliced mushrooms and use vegetable broth. Adjust cooking times to suit the protein chosen and remember that thinner slices cook very quickly.
Serve with crusty bread or soft dinner rolls to soak up the broth. A crisp green salad with a bright vinaigrette helps cut through the richness. For an informal meal offer pickled peppers or hot sauce on the side for extra tang. Garnish with chopped fresh parsley or a few extra shreds of provolone for visual appeal. This makes a satisfying main course or a hearty starter for a dinner party.
The inspiration comes from the classic Philadelphia sandwich which pairs thinly sliced beef with onions and melted cheese on a roll. Transforming that profile into a creamy soup is an example of comfort cooking that adapts popular street food into home friendly formats. Regional variations across the United States incorporate different cheeses and peppers. This bowl captures the spirit of the original while offering the warmth and slurpable satisfaction of a soup.
In colder months lean into heartier additions like diced potatoes or a splash of Worcestershire for depth. In warmer seasons lighten the dish with half and half and serve smaller bowls with a bright side salad. Swap bell peppers for roasted red peppers in late summer for a sweeter note. For holiday gatherings prepare the base a day ahead and finish with cream and cheese just before serving so the texture is freshly silky.
Make the base up to two days ahead then cool and refrigerate. Reheat gently and add cream and cheese just before serving to maintain the best texture. Portion into individual containers for easy weekday lunches. If you plan to freeze keep the cheese addition minimal and add fresh shredded cheese when reheating to preserve melt quality. Use sturdy, microwave safe containers if you plan to microwave for a quick lunch option.
This bowl is a celebration of simple technique producing big flavor. It is approachable yet satisfying. Try it once and you will understand why it quickly became a household favorite for cozy nights and friendly get togethers. Enjoy and make it your own with the variations and tips provided above.
Pat the steak dry and slice thin across the grain to ensure tender bites and quick cooking.
Sear the beef in batches to avoid crowding which causes the meat to steam instead of brown.
Add the cream and cheese off high heat and warm gently to prevent separation and ensure a silky finish.
If reheating from frozen add a splash of broth while warming to restore a smooth texture.
This nourishing creamy philly cheesesteak soup recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Creamy Philly Cheesesteak Soup recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Slice the beef thin across the grain and pat dry. Slice onion and bell pepper into thin strips and mince the garlic. Shred cheese if needed. Measuring ingredients ahead of cooking keeps the process fast and controlled.
Heat a large skillet over medium high heat with one tablespoon oil and sear the beef in batches until browned about one to two minutes per side for thin slices. Remove and set aside to preserve the fond in the pan.
Lower heat to medium and add remaining oil. Cook onion and bell pepper until softened and slightly caramelized six to eight minutes then add garlic in the last minute. Scrape browned bits from the pan to incorporate flavor.
Add four cups beef broth and return seared beef to the pan. Simmer for about ten minutes to meld flavors and tenderize the meat. Adjust simmer time depending on beef thickness.
Reduce heat to low then stir in heavy cream and add shredded provolone gradually until melted and silky. Avoid boiling after adding dairy. Season with salt and pepper to taste and serve.
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This recipe looks amazing! Can't wait to try it.
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