The Ultimate Philly Cheesesteak Soup (Easy Winter Soup Recipe!)
Imagine all the legendary, mouthwatering flavors of a classic Philly cheesesteak—tender, savory steak, sweet sautéed peppers and onions, and a river of melty, gooey provolone cheese—transformed into a thick, hearty, and unbelievably comforting soup. Now, imagine that soup served inside its own edible sourdough bread bowl. That, my friends, is the next-level, soul-warming magic of…
Imagine all the legendary, mouthwatering flavors of a classic Philly cheesesteak—tender, savory steak, sweet sautéed peppers and onions, and a river of melty, gooey provolone cheese—transformed into a thick, hearty, and unbelievably comforting soup. Now, imagine that soup served inside its own edible sourdough bread bowl. That, my friends, is the next-level, soul-warming magic of this Philly Cheesesteak Soup. This is, without a doubt, the most satisfying and crowd-pleasing soup you will make all winter.
I promise you, there is no greater comfort food experience than breaking through the cheesy, broiled top of that bread bowl and dipping the toasted bread pieces into the thick, savory soup. It is a true show-stopper that feels incredibly indulgent but comes together surprisingly quickly on a weeknight. It’s a guaranteed win for a cozy night in or a fun, casual dinner party.
Get ready to create the soup that will have everyone talking, a dish so delicious and satisfying, it might just become your new favorite way to eat a cheesesteak.
Why This Philly Cheesesteak Soup is an Absolute Winner
You are going to be completely blown away by how much this soup tastes like the real deal. It’s a comfort food masterpiece. Here’s why:
- All the Classic Cheesesteak Flavors: It perfectly captures the iconic combination of seared steak, sautéed peppers and onions, and melty provolone cheese in every single spoonful.
- Served in an Edible Bread Bowl: Serving the soup in a hollowed-out sourdough boule elevates this from a simple soup to a fun, interactive, and unforgettable meal.
- Incredibly Rich and Cheesy Broth: We build a quick, creamy soup base and melt provolone right into it, creating a velvety, savory broth that is absolutely divine.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 4 servings |
| Calories | 484 kcal per serving |
| Course | Soup, Main Course |
| Cuisine | American |
| Difficulty/Method | Easy / Stovetop |
Your Shopping List for This Cheesy Masterpiece
This hearty soup comes together with a handful of classic, flavor-packed ingredients.
→ For the Philly Cheesesteak Soup
- 2 Tbsp vegetable oil → Divided, for searing and sautéing.
- ⅔ lb chuck roast → Cut into small, bite-sized cubes. The marbling makes it incredibly tender.
- Kosher salt & freshly ground black pepper → To season every layer.
- 1 onion, 1 red bell pepper, & 1 green bell pepper → The classic cheesesteak veggie trio, chopped.
- 2 cloves garlic → Minced, for that essential aromatic kick.
- 2 Tbsp all-purpose flour → To thicken our soup into a rich, gravy-like consistency.
- 3 cups low-sodium beef broth → The savory, flavorful foundation of the soup.
- 2 Tbsp heavy cream → For a final touch of richness and silky texture.
- 1 ½ cups shredded provolone → The iconic cheesesteak cheese! Divided for the soup and the topping.
- 2 sourdough boules → Small round loaves, for creating the amazing bread bowls.
- 1 Tbsp freshly chopped parsley → For a fresh, colorful garnish.
Let’s Get Cooking! Your Step-by-Step Guide
Ready to turn America’s favorite sandwich into its new favorite soup? Let’s go!
Part 1: Sear the Steak and Sauté the Veggies
- Prep for Broiling: Before you begin, preheat your oven’s broiler and line a small baking sheet with parchment paper.
- Sear the Steak: In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the cubed chuck roast, season with salt and pepper, and sear on all sides until deeply golden brown and cooked through, about 8 to 10 minutes. Use a slotted spoon to remove the steak and set it aside.
- Sauté the Vegetables: Add the remaining tablespoon of oil to the same pot. Add the chopped onions and peppers and cook, stirring, until the onions are partially translucent and the peppers have softened, about 3 to 4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Part 2: Build the Soup and Prepare the Bowls
- Create the Base: Season the vegetables with salt and pepper, then sprinkle the flour all over them. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
- Simmer the Soup: Pour in the beef broth and heavy cream, scraping up any browned bits from the bottom of the pot. Stir in ½ cup of the shredded provolone. Bring the mixture to a simmer and cook for 10 minutes, allowing the soup to thicken slightly.
- Prep the Bread Bowls: While the soup simmers, prepare your bread bowls. Carefully cut the top off of each sourdough boule. Scoop out the soft bread from the inside to create a bowl, being careful not to tear the crust. Cube the bread you removed and place the cubes and the hollowed-out bowls on the prepared baking sheet.
Part 3: Assemble, Broil, and Serve
- Finish the Soup: Stir the seared beef back into the thickened soup.
- Fill and Top: Ladle the hot soup into the prepared bread bowls. Top each bowl with the cubed bread pieces and the remaining 1 cup of shredded provolone.
- Broil to Perfection: Place the baking sheet with the filled bowls under the broiler until the cheese is gloriously melty, bubbly, and golden brown. Watch it carefully!
- Garnish and Enjoy: Garnish with a sprinkle of fresh parsley and serve immediately.
Philly Cheesesteak Soup in a Sourdough Bread Bowl
Ingredients
Equipment
Method
- Preheat oven to broil. In a large pot over medium heat, heat 1 tablespoon oil. Add steak, season with salt and pepper, and sear on all sides until deeply golden, 8 to 10 minutes. Remove steak and set aside.
- Add remaining oil to the pot, then add onions and peppers. Cook until softened, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
- Season with salt and pepper, then sprinkle with flour and cook for 2 minutes, until flour is slightly golden.
- Stir in broth, cream, and 1/2 cup of the provolone. Bring to a simmer and cook for 10 minutes to thicken slightly.
- Meanwhile, cut the tops off the sourdough boules and scoop out the inside bread to create bowls. Cube the scooped-out bread and place it and the bowls on a parchment-lined baking sheet.
- Stir the cooked beef back into the thickened soup. Ladle the soup into the bread bowls.
- Top the soup with the cubed bread and the remaining 1 cup of provolone. Broil until the cheese is melted and golden brown. Watch carefully!
- Garnish with parsley before serving.
Notes
WiseRecipes’ Top Tips for Perfect Cheesesteak Soup
These simple secrets will ensure your soup is a total knockout.
- Get a Good Sear on the Steak. Don’t rush this first step! Searing the beef until it’s deeply golden brown on all sides creates a massive amount of flavor (the Maillard reaction) that forms the foundation of the entire soup.
- Don’t Be Afraid to Use Other Cuts of Steak. While chuck roast is great for tenderness, you can absolutely make this with a more traditional cheesesteak cut like sirloin or ribeye. Just cut it into thin strips and sear it very quickly at the beginning.
- Provolone is Key for Flavor. For that authentic Philly cheesesteak taste, provolone is the way to go. It has a sharp, salty flavor that is iconic. If you can’t find it, a mix of mozzarella and white cheddar can work in a pinch.
- Watch Your Broiler Like a Hawk! The final step under the broiler happens very fast. Stay right by the oven to make sure you get perfectly melty, golden-brown cheese without any burning.
- Toast the Bread Cubes. For an extra layer of texture, you can toss the bread cubes you scooped out with a little olive oil and toast them in the oven for a few minutes before topping the soup. They become delicious homemade croutons!
Keep It Cheesy! Storing & Reheating Leftovers
This soup makes for fantastic leftovers, but the bread bowl is a one-time treat!
- Refrigerator: The soup itself (without the bread bowl) can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will get even better overnight.
- Reheating: Gently reheat the soup in a saucepan over medium-low heat until warmed through. You can then serve it in a regular bowl with your favorite toppings.
FAQs: Your Philly Cheesesteak Soup Questions, Answered!
Can I make this without the bread bowls?
Absolutely! The soup is incredibly delicious served in a regular bowl. Just top it with some croutons and extra cheese and broil it in an oven-safe bowl for a French onion soup-style presentation, or simply serve as is.
Can I make this in a slow cooker?
Yes, with a few adjustments. You’ll still want to sear the steak and sauté the veggies on the stovetop first for maximum flavor. Then, transfer everything (except the cream and cheese) to the slow cooker and cook on low for 4-6 hours. Stir in the cream and cheese at the end until melted. Serve in your prepared bread bowls.
Can I use a different kind of cheese?
While provolone is classic, this soup is also fantastic with Cheese Whiz stirred in at the end for a super-creamy, authentic experience, or topped with American cheese slices under the broiler for a perfect melt.
How do I make this soup gluten-free?
To make it gluten-free, simply swap the all-purpose flour for a gluten-free 1-to-1 baking blend to thicken the soup, and serve it in a regular bowl instead of the sourdough bread bowl.
Final Thoughts: The Ultimate Comfort Food Mash-Up
There is nothing more satisfying than taking two beloved comfort foods and combining them into one epic dish. This Philly Cheesesteak Soup is a true celebration of hearty, cheesy, savory goodness. It’s a fun, impressive, and ridiculously delicious meal that is guaranteed to warm you up and leave you smiling. I hope it becomes a new favorite in your winter soup rotation. Happy Cooking!
