Philly Cheesesteak Soup

Philly Cheesesteak Soup

Philly Cheesesteak Soup was a very easy recipe to make, and all in one pot for easy cleanup.

I just made this yesterday and I already want it again!

It’s all the deliciousness of a Philly Cheesesteak, but as a soup 🙂

My wonderful friend even brought me bread bowls from Panera…so of course she got some yummy leftovers 🙂

How to make Philly Cheesesteak Soup

Cut onions, green peppers, mushrooms and steak into inch strips or bite size pieces.

I would recommend using either flat iron steak, sirloin, or New York strip.

steak before cutting

Cook the veggies in olive oil (and some kosher salt and pepper) over medium heat for about 5-8 minutes.

Then add some garlic and worcestershire sauce.

Philly Cheesesteak Soup

Next add the cut up steak and cook another 5-8 minutes.

Season again with kosher salt and pepper.

Philly Cheesesteak Soup

So this would basically be a Philly Cheesesteak if served on a roll.

But why stop here?!

Add some beef broth and simmer for 20 minutes.

Philly Cheesesteak Soup

While the soup simmers, and makes your house smell fabulous, get the bread bowl ready.

I brushed with olive oil and baked for 8 minutes at 425 degrees.

Philly Cheesesteak Soup

The dilemma I had was how to add the “cheese” part to the Philly Cheesesteak Soup.

Yes, I could top with cheese, and you could certainly still do that.

I opted to add a block of cream cheese and let the soup simmer another 10 minutes until it melted into the soup.

Oh…My….Goodness…it added a wonderful creaminess that was SO good!

Philly Cheesesteak Soup


Philly Cheesesteak Soup

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Philly Cheesesteak Soup
5 from 2 votes

Philly Cheesesteak Soup

A spin on Philly cheesesteak sandwiches, served as a soup!

Course Main Course
Cuisine American
Keyword best, Cheesesteak, copycat, Easy, Philly, Recipe, Soup, Steak, TikTok
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 455 kcal
Author Cheri Renee


  • 2 green peppers
  • 2 onions
  • 2 pounds steak (flat iron, sirloin, or New York strip)
  • 16 oz whole mushrooms
  • 1 Tbsp olive oil
  • kosher salt, pepper
  • 2 Tbsps worcestershire sauce
  • 5-6 cloves garlic minced
  • 3 15 oz cans beef broth
  • 8 oz cream cheese
  • Optional: bread bowls


  1. Cut the green peppers, onions, and steak into inch long strips. Slice the mushrooms.

  2. In a large soup pot over medium high heat add the olive oil. Then add the green pepper, onion, mushrooms, kosher salt, and pepper to taste. Cook 5-8 minutes, stirring occasionally. Add the worcestershire sauce and garlic, cook 2 more minutes.

  3. Add the steak, and a little more kosher salt and pepper. Cook 5-8 minutes, stirring occasionally.

  4. Add the beef broth. Bring to a boil and reduce heat to simmer for 20 minutes. Add the cream cheese and cook 10 more minutes, stirring until the cheese is melted. Taste for seasoning and add more kosher salt and pepper if needed.

  5. Serve in regular bowls or bread bowls if using.

    Note: If serving in bread bowls, cut the top off and remove some bread from the inside. Brush with olive oil and bake in a 425 degree oven for 8 minutes.

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