Philly Cheese Steak Soup
Philly Cheese Steak Soup – A hearty, rich steak and pepper soup with a cheese toast topper! This lighter Philly cheese steak soup recipe tastes just like a classic cheesesteak sandwich, and is sure to be a family favorite!
Heaven in a bowl! That’s what we’re serving up today.
If you love a classic Philly Cheesesteak Sandwich, piled high with shaved steak, peppers, onions, and cheese, you are going to go nuts over our soup version!
This Philly Cheese Steak Soup recipe contains all of the components of the great Philadelphia-style sandwich – juicy steak, savory peppers, perfectly melted cheese, and toasty bread – yet contains way less carbs, fat, and calories.
I mean, there’s nothing I crave more often than a big, meaty sandwich, on freshly baked, soft on the inside and slightly crispy on the outside bread.
Yet now that I’m in my forties, I don’t get to enjoy a two-handed beast of a sandwich nearly as often as I’d like.
You know… Carbs, calories, making good decisions, blah, blah, blah. Sometimes I get so tired of being an adult. But then I remember this soup, and all is right with the world again.
The Best Philly Cheese Steak Soup
If you are craving a giant, beefy sandwich, yet are trying to walk the straight and narrow when it comes to watching your carbs, today’s Philly Cheese Steak Soup is a pretty great compromise.
It has the succulent beef, the onions, the peppers, and the provolone cheese, of course.
But instead of bulk, this soup has substance.
The base is an intense, beefy broth, with a splash of cognac and tons of veggie flavor. On top of the peppers and onions, I’ve added mushrooms and new potatoes to provide even more depth and texture.
Our Philly Cheese Steak Soup is even topped with one slice of french bread covered in melted cheese, a thoughtful substitute for the enormous French-style sub rolls the sandwich is usually served on.
What Ingredients You Need
Like a truly Philly cheesesteak, there are a few different ways to customize this soup recipe to your particular tastes. Feel free to swap or leave out any ingredients you like.
- Beef chuck roast – cut into bite-sized pieces
- Bell peppers – seeded and chopped
- Onion – peeled and chopped
- Garlic – minced
- Button mushrooms – quartered
- Baby new potatoes – quartered
- Beef broth
- Fresh or dried thyme leaves
- Cognac – or brandy
- French bread – large loaf
- Provolone cheese
- Salt and pepper
In a traditional Philly Cheesesteak Sandwich, ribeye steaks are thinly shaved and cooked on a griddle. However, it would be a waste to simmer ribeyes in soup. Chuck roast provides a similar delicious fatty beef flavor in this Philly Cheese Steak Soup, without the expense of steaks.
You can thinly shave the chuck roast if you like, but I find Philly Cheese Steak Soup is easier to eat when you cut the beef and veggies in small bite-size pieces.
They fit better on a soup spoon!
How To Make Philly Cheese Steak Soup
- Firstly, in a large soup pot sear the peppers to achieve a lovely slight char. Scoop out and set aside when done.
- Next, in the same soup pot sauté butter, onions, and garlic for a few minutes before adding the pieces of diced beef, salt and pepper. Sear beef thoroughly, and then stir in potatoes, mushrooms, bell peppers, beef broth, thyme, and cognac. Bring to a boil, cover, lower heat to a simmer, and allow to cook for one hour while stirring occasionally.
- About 15 minutes before you’re ready to enjoy, preheat the oven to 400 degrees F and toast slices of butter-coated French bread until crisp. Top with a slice of provolone cheese, and bake for a few more minutes until melted perfection is achieved.
To serve, ladle the soup into bowls and and top each with a piece of cheesy bread.
This Philly Cheese Steak Soup recipe is extremely satisfying. The piece of melted, gooey provolone cheese toast over the top really brings back the classic cheesesteak taste, and makes this a complete meal in one happy bowl.
I simply love how the toast soaks up the rich beef broth, sort of like French Onion Soup. Give this new soup recipe a try and I’m sure it will be a family favorite!
Can I Make this a Low Carb Paleo or Keto Recipe?
Yes you absolutely can you can skip the cheese toast and even the potatoes if you like for an ever lower carb paleo and keto-friendly cheesesteak soup recipe that still has incredibly robust flavor.
What Can I Use in Place of Cognac?
The alcohol cooks off in this soup recipe, but if you’d prefer to not use cognac or brandy you can replace with additional beef broth.
How Long Does Philly Cheese Steak Soup Keep Well?
This recipe is terrific for meal prepping, and the soup will keep well in an airtight container in the fridge for 3-4 days or the freezer for 3 months.
I do recommend not toasting the bread and melting the cheese until you are ready to serve and enjoy.
Looking for More Delicious Soup Recipes?
- Irish Creamy Cauliflower Soup
- The Best Beef Stew
- Low Carb Creamy Chicken Mushroom Soup
- Perfect Beef Barley Soup
- Skinny Chicken Fajita Soup
- Spicy Southwest Pumpkin Soup
Philly Cheese Steak Soup
- 2 pounds beef chuck roast cut into bite-size pieces
- 3 tablespoons butter, divided
- 2 bell peppers, seeded and chopped
- 1 large onion, peeled chopped
- 4 cloves garlic, minced
- 12 ounces button mushrooms, quartered
- 16 ounces baby new potatoes, quartered
- 8 cups beef broth
- 1 tablespoon fresh thyme leaves, 1 teaspoon dried
- 1/4 cup cognac or brandy
- 12 slices French bread from a large loaf
- 12 slices provolone cheese
- Salt and pepper
- Place a large 6-8 quart pot over medium-high heat. Add the peppers and sear in a dry pan for 2 minutes, to char the edges. Then scoop out of the pot and set aside.
- Next add 1 tablespoon butter, onions, and garlic. Sauté for 2-3 minutes and toss the beef pieces, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper. Stir and brown the beef, until seared on all sides. Then stir in the mushrooms, potatoes, bell peppers, broth, thyme, and cognac.
- Bring the soup to a boil. Cover the pot with a heavy lid, and lower the heat to simmer. Simmer the soup for 1 hour, or until the beef is very tender.
- Meanwhile, preheat the oven to 400 degrees F. Cut twelve 1-inch slices from a wide loaf of French bread. Spread the remaining butter over the bread slices. Bake the bread until the toast is crisp, about 5 minutes. Then cover each piece of toast with a slice of provolone cheese. Place back in the oven for 3 minutes, or until the cheese melts.
- To Serve: Ladle the soup into bowls. Then place one piece of cheese toast over the top of each bowl, French onion soup style.
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