This creamy Philly cheesesteak soup started as an experiment to capture the best parts of a sandwich in a bowl. I first made it on a rainy Sunday when I wanted something comforting but different from the usual stew. The result was a warm, velvety broth infused with beefy depth, sweet onion, and bell pepper aromatics finished with melted provolone. Every spoonful carries the savory flavor of a classic cheesesteak with the ease of a one pot meal. My family immediately asked for it again and it quickly became a go to on chilly weeknights and casual gatherings. What makes this dish special is the balance between the tender strips of steak and the lush cream and cheese that bind the soup. The beef is seared to develop a fond that deepens the broth while the vegetables soften but keep a delicate bite. The provolone adds a mild, creamy tang that melts into the base without overpowering the beef. I love that it is quick to prepare and relies on pantry friendly ingredients. It is the kind of dish that feels like a treat yet comes together without fuss.

Ingredients

• Beef, one pound sirloin or flank steak: Choose a well marbled piece for the best flavor. Sirloin and flank are leaner than ribeye but still tender when sliced thin across the grain. Pat the meat dry before slicing to ensure a good sear.
• Olive oil, two tablespoons: A neutral vegetable oil also works and allows higher searing temperature. Use a light tasting oil to avoid masking the beef flavor.
• One medium onion: Yellow or white onion add sweetness and body. Slice into thin half moons so they soften quickly while still contributing texture.
• One medium green bell pepper: Red or yellow bell peppers can substitute for a sweeter profile. Remove seeds and slice into thin strips to cook evenly.
• Three cloves garlic: Fresh garlic gives a bright aromatic note. Mince finely so it releases flavor without leaving harsh raw bites.
• Four cups beef broth: Use a quality broth for depth. For gluten sensitive diets ensure the broth is labeled gluten free. Homemade stock will amplify the beefy backbone.
• One cup heavy cream: For a lighter finish use half and half. Heavy cream creates a silkier mouthfeel and richer finish.
• One cup shredded provolone cheese: Mozzarella or mild cheddar are good substitutes. Shred the cheese fresh for best melting performance.
• Salt and pepper to taste: Season gradually and taste near the end to adjust, especially if your broth is salty.

Instructions

Prepare the ingredients Thinly slice the beef across the grain into bite sized strips and pat dry. Slice the onion into thin half moons and cut the bell pepper into thin strips. Mince the garlic. Measure the broth and shred the cheese if not pre shredded. Preparing everything before you heat the pan makes the cooking process smooth and prevents overcooking the meat. Sear the beef Heat a large heavy bottom skillet over medium high heat and add one tablespoon oil. When the oil is shimmering sear the beef in a single layer until browned on the edges, about 1 to 2 minutes per side for thin slices. Work in batches to avoid crowding which causes steaming. Remove the browned beef to a plate and set aside. Searing builds fond on the pan which is essential for deep flavor. Sauté the vegetables Lower the heat to medium and add the remaining oil. Add the sliced onion and bell pepper and cook until softened and beginning to caramelize, about 6 to 8 minutes. Add the minced garlic in the final minute and stir. Scrape up any browned bits from the bottom of the pan with a wooden spoon as the vegetables cook to incorporate that flavor into the base. Combine and simmer Pour in the beef broth and bring to a gentle simmer. Return the seared beef to the pan. Simmer for about 10 minutes to meld the flavors and ensure the beef is tender. If you prefer a thicker texture you can mash a few cooked vegetables into the broth with the back of a spoon to create additional body. Finish with cream and cheese Reduce heat to low and stir in the heavy cream. Gradually add the shredded provolone while stirring until melted and smooth. Heat gently and avoid boiling once cream and cheese are added to prevent separation. Season with salt and pepper to taste and serve immediately hot in bowls.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.