Cozy up with this rich and creamy cheesesteak soup recipe! A hearty bowl packed with tender beef, sautéed veggies, and melty cheese, topped with croutons, onion straws, and giardiniera. Perfect for chilly nights! Print

Cheesesteak Soup

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5 from 1 review

Craving the savory goodness of a Philly cheesesteak in a comforting new way? My cheesesteak soup takes everything you love about the iconic sandwich—tender beef, sautéed veggies, and melty cheese—and transforms it into a creamy, satisfying soup. Packed with bold flavors and simple ingredients, it’s a one-pot wonder that’s easy to make and even easier to love. Whether you’re hosting a cozy dinner or just need a hearty dish to warm up your day, this soup is sure to hit the spot.

Ingredients

Scale

2 Tablespoons butter or olive oil

1 pound lean beef (ribeye, sirloin, strip), thinly sliced

1 Tablespoon garlic powder

1 medium onion, diced

1 medium green bell pepper, diced

2 cloves garlic, minced

3 Tablespoons all-purpose flour

4 cups beef broth

1 Tablespoon Better than Bouillon Roasted Beef Base

1 teaspoon Worcestershire sauce

1 teaspoon smoked paprika

1 cup half and half

1 cup shredded provolone cheese

1 cup shredded sharp cheddar cheese

Salt and black pepper, to taste

Optional: Croutons, fresh parsley, crispy onion straws, sliced pepperoncini, or minced giardiniera

Instructions

Cook the Beef:  Season beef with garlic powder and salt and pepper. Heat a large pot over medium high heat, add the olive oil or butter. Sear the thinly sliced beef. Remove the beef and set aside.

Sauté the Veggies: In the same pot, add the diced onion and green bell pepper. Sauté for 5-7 minutes until softened and lightly golden. Add the minced garlic and cook for another minute.

Make the Base: Sprinkle the flour over the veggies and stir well to coat. Cook 1-2 minutes.

Add Broth and Seasoning: Gradually whisk in the beef broth, ensuring no lumps form. Stir in the beef bouillon, Worcestershire sauce, smoked paprika, salt, and pepper. Simmer for 10 minutes allowing the flavors to meld.

Incorporate Cream and Cheese: Lower the heat to medium and slowly stir in the half-and-half. Gradually add the shredded provolone and cheddar cheeses, stirring constantly until melted and creamy.

Combine the Beef: Return the cooked beef to the pot and simmer for 5 more minutes. Adjust seasoning as needed.

Serve and Garnish: Ladle the soup into bowls and top with optional croutons, fresh parsley, crispy onion straws, sliced pepperoncini, or giardiniera. Serve warm with crusty bread or a side salad.

Find it online: https://whiteriverkitchen.com/cheesesteak-soup/

On a chilly evening, there’s nothing better than a hearty, comforting meal to warm everyone up. This cheesesteak soup was the perfect choice when I served it to my husband, our daughter Isabelle, and a couple of close friends. Packed with tender beef, sautéed veggies, and a creamy, cheesy broth, it was a hit around the table. I paired it with homemade croutons, crispy fried onion straws, and a sprinkle of minced giardiniera for an extra burst of flavor and texture. It’s one of those dishes that brings everyone together and leaves them asking for seconds! Let me show you how to make this crowd-pleaser at home.