This creamy Philly cheesesteak soup is the kind of dish that emerged from a chilly evening when comfort mattered more than anything else. I first developed this version on a rainy night when I had a craving for the classic sandwich but wanted something I could ladle into bowls and share. The result keeps the bright, caramelized onion and bell pepper notes alongside tender ribbons of beef, all suspended in a silky, cheesy broth that feels indulgent yet homey. It’s become a household favorite whenever we want something both nostalgic and soothing.

What makes this preparation special is the balance between the savory beef, the softened sweetness of the sautéed vegetables, and the mellow, creamy finish from heavy cream and provolone. I learned to thinly slice the steak across the grain for the most tender bite, and to temper the cheese slowly so the soup stays smooth. Family and friends often comment that it tastes like the inside of a sandwich melted into a bowl—familiar and comforting, with a silky mouthfeel that invites seconds.

Ingredients

• 1 pound beef sirloin (thinly sliced): Choose a well-marbled sirloin or flank cut for tenderness; ask the butcher to slice it thinly against the grain or partially freeze the steak for easier slicing at home.
• 2 tablespoons olive oil: Use a neutral vegetable oil if you prefer; it helps achieve a good sear on the meat without burning the garlic.
• 1 medium onion: Yellow or sweet onions work best for caramelization and add natural sweetness to balance the cream.
• 1 medium green bell pepper: Pick a firm pepper with bright skin; red or yellow peppers are sweeter and make a nice variation.
• 3 cloves garlic: Freshly minced garlic adds a clean aromatic lift—avoid pre-minced pastes which can be less vibrant.
• 4 cups beef broth: Use low-sodium broth so you can control seasoning; choose a labeled gluten-free broth if wheat is a concern.
• 1 cup heavy cream: For a lighter dish use half-and-half, but expect a thinner finish and reduced richness.
• 1 cup shredded provolone cheese: Pre-shredded cheese has anti-caking agents that can affect melting—buy a block and shred it fresh for the silkiest result. Mozzarella or mild cheddar are acceptable substitutes.
• Salt and pepper to taste: Adjust salt toward the end of cooking after the cheese is incorporated so you don’t over-salt.

Instructions

Prepare and slice the beef:Partially freeze the steak for 20 to 30 minutes to make slicing against the grain easier. Slice into very thin ribbons about 1/8 inch thick; this reduces chew and allows the meat to warm through quickly when added to the soup.Sauté the vegetables:Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the sliced onion and bell pepper and cook for 6 to 8 minutes until softened and beginning to brown, stirring occasionally. Add minced garlic in the last 60 seconds to avoid burning.Sear the beef:Push the vegetables to the side, increase heat to high, and add the sliced beef in a single layer if possible. Sear for 1 to 2 minutes per side until browned but not fully cooked through—this brief sear locks in juices and builds flavor through the Maillard reaction.Add broth and simmer:Pour in 4 cups of beef broth and bring to a simmer. Reduce heat to medium-low and let the pot simmer gently for 10 to 12 minutes to meld flavors and allow the beef to finish cooking through. Skim any excess fat if desired.Finish with cream and cheese:Lower the heat to the gentlest simmer. Stir in 1 cup heavy cream. To prevent the cheese from clumping, remove a ladle of hot broth, whisk the shredded provolone into the ladle until smooth, then stir this tempered mixture back into the pot. Heat just until the cheese melts—do not boil once cheese is added.

Storage Tips

Cool the pot slightly before transferring to airtight containers to avoid condensation. Refrigerate for up to 3 days; label containers with the date. For longer storage, freeze in portion-sized freezer-safe containers for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and reheat slowly on the stovetop over low heat, stirring frequently. If the soup separates or becomes too thick after refrigeration, whisk in a tablespoon of warm broth or cream while reheating to bring back a silky consistency. Glass containers or heavy-duty freezer bags work best for even thawing.

Ingredient Substitutions

For a lighter finish swap heavy cream for half-and-half or whole milk—expect a thinner texture and reduce the added cheese slightly to avoid a watery finish. If you prefer a different cheese profile, shredded mozzarella gives a milder, stretchy finish while mild cheddar adds sharpness; when using cheddar, melt it using the same tempering technique to avoid graininess. To make it vegetarian, replace the beef with sliced mushrooms and use vegetable broth and a plant-based cream alternative; the flavor will shift but a good sear on the mushrooms adds umami. For lower fat, use lean sirloin and reduce the cream by half, replacing the remaining volume with broth.

Serving Suggestions

Serve with toasted sourdough or a crusty baguette for dunking—garlic-rubbed toast complements the rich broth nicely. Garnish with chopped fresh parsley or chives for brightness and a sprinkle of cracked black pepper for contrast. Add a side of simple green salad dressed with lemon and olive oil to cut through the richness. For an indulgent touch, place shaved provolone on toast and melt under the broiler, then ladle soup over or beside the toast for a deconstructed sandwich experience.

Cultural Background

The flavor profile is inspired by the classic American Philly cheesesteak, a sandwich originating from Philadelphia in the 1930s. Traditionally featuring thinly sliced beef, onions, and melted cheese on a hoagie roll, I wanted to translate the same savory, melting-cheese effect into a spoonable format. This adaptation preserves the core ingredients and techniques—thin slicing, caramelization, and cheese melting—while turning the sandwich into a comforting, shareable pot of food. It’s an example of how regional classics can be reimagined without losing their soul.

Seasonal Adaptations

In summer, use charred bell peppers from the grill to add smoky sweetness. In winter, add a handful of chopped, roasted root vegetables like parsnip for added body. For holiday gatherings, double the batch and serve in a bread bowl for a festive presentation. Swap the bell pepper color to red or yellow for a sweeter profile in the winter months when those varieties are at peak flavor. Small seasonal additions like a dash of smoked paprika or a few caramelized pearl onions can elevate the pot for special occasions.

Meal Prep Tips

Make the base (sautéed vegetables and broth) up to two days ahead and refrigerate. Store shredded cheese separately to avoid clumping from excess moisture, and slice the beef fresh before serving. When ready to eat, reheat the base, add beef and cream, then temper in the cheese as directed. Portion into microwave-safe containers for grab-and-go lunches and include a little extra broth for reheating. Label each container with the reheating instructions so anyone can enjoy a consistent bowl later in the week.

Comfort food like this brings people together, and I hope this version finds a place at your table. It’s forgiving, quick, and reliably delicious—make it your own with small swaps and share it often.