By: Jill Mills Updated: Feb 12, 2025

This post may contain affiliate links. Please read our disclosure policy.

This Philly Cheesesteak Soup is a great combination of a hot savory soup and a classic Philly cheesesteak sandwich, bringing all the rich, cheesy flavors you love into one comforting bowl. It’s served in a bread bowl that’s crusty on the outside and fluffy on the inside, making every bite a warm and satisfying experience.

A top-down view of two bread bowls filled with Philly Cheesesteak Soup, topped with golden, bubbly provolone cheese and sprinkled with herbs. The removed bread tops rest beside them on a wooden cutting board, with a spoon and fresh parsley for garnish.

Best Philly Cheesesteak Soup Recipe

I love this comforting Philly cheesesteak soup. It has a flavorful broth with tender steak and veggies. The provolone cheese on top is melted and slightly golden to take it over the top. Feel free to skip the bread bowl if you wish, but I feel that it’s essential. It soaks up some of the broth making the last few bites almost magical. If you are not a huge fan of soup, this recipe will change your mind. Even my kids love it and they can be hard to please!

Finished Philly Cheesesteak Soup in bread bowls, topped with melted, slightly browned provolone cheese and sprinkled with herbs, served on a wooden cutting board.

Why You’ll Love This Philly Cheesesteak Soup

Balanced flavors. This soup hits all the notes. You get sweetness from the caramelized onions, umami from the Worcestershire sauce, and mushrooms, then the broth and steak are perfectly savory. It’s a wonderful balance in every bite.
Budget-friendly. The ingredients are inexpensive for any budget. Many of the ingredients such as oil, flour, and butter I keep on hand at all times. Thinly sliced steak is a very affordable cut of beef, too.
Family favorite. Everyone will ask for this recipe by name — even picky eaters and kids. I have made this recipe several times and many of these times with my kids asking for it. You’ll be surprised!

Close-up of a bread bowl filled with Philly Cheesesteak Soup, with a spoon lifting a cheesy bite of beef, onions, and mushrooms.

Ingredients Needed

Here is everything you need to make this rich and flavorful Philly cheesesteak soup. I even included the cheese and bread bowls so it feels more like the sandwich! Get the full amounts in the recipe card below.

Steak: Thinly sliced or shaved steak is best for this. You may purchase it already sliced in the meat section of the grocery store or slice your favorite cut yourself.
Spices: I use salt, pepper, onion powder, and dried thyme. The other ingredients add great depth of flavor so you don’t have to go heavy on seasoning.
Flour: Half of the flour is added to the steak to give it a perfect sear while the rest helps to slightly thicken the soup to the right consistency. All-purpose flour is fine here or you may omit it and make a cornstarch slurry later.
Olive oil: This is used to sear the meat. It helps it get great color and not stick to the skillet.
Worcestershire sauce: For the umami flavor, I like to add Worcestershire. It tastes great with the beef and mushrooms.
Veggies: I use onions and mushrooms for this recipe, just like a classic Philly cheesesteak. You may also add bell peppers if you prefer.
Butter: The butter helps to cook down and caramelize the onions. I also add some to cook the mushrooms. It adds just the right amount of fat to the soup.
Sugar: A little sweetness helps to balance all of the bold and savory flavors so I add a pinch of sugar to the onions.
Garlic: This is an essential ingredient. It adds a fresh, sharp flavor that enhances the flavors of the meat and vegetables.
Beef stock: Any beef stock or broth will work great for this recipe. You may also use low sodium if you like. Be sure to taste test for salt and pepper.
Sourdough bread: This is optional, but sourdough bread bowls give this recipe the feel of a Philly cheesesteak sandwich.
Provolone: I add the soup to the bowls and top them with cheese so they can bake to bubbly perfection.

A top-down view of ingredients for Philly Cheesesteak Soup, including sliced beef, mushrooms, onions, provolone cheese, seasonings, beef broth, olive oil, and bread bowls on a marble countertop.

How to Make Philly Cheesesteak Soup

Below are all of the steps needed to make this soup recipe. From cooking each component to bringing it together and serving, it’s an easy-to-follow process.

Season the steak. Add the sliced steak to a large bowl with salt, pepper, onion powder, and 2 tablespoons of flour.
Sear the steak. Heat a large skillet over medium heat with olive oil. Once hot, add the seasoned steak. Sear each side for about 1-2 minutes.

Cooked, thinly sliced beef in a skillet, browned and slightly crispy at the edges.

Add Worcestershire. Stir in the Worcestershire sauce and continue to cook until the steak is fully browned. Then, set it aside.
Add butter and cook onions. Melt 1 tablespoon of butter and add the sliced onions. Let them cook until they start to soften and then add the sugar. Continue cooking for another 5-8 minutes or until they are caramelized. Remove them and set them aside.

Thinly sliced onions on a wooden cutting board with a black-handled knife, ready for caramelizing.

Caramelized onions in a pan, golden brown with slightly crispy edges.

Cook the mushrooms. Melt the remaining tablespoon of butter in the same skillet and add the sliced mushrooms. Cook them until they start to soften and brown.

Sliced mushrooms cooking in a pan, turning golden brown with visible sear marks.

A red pot filled with a rich brown soup, featuring sautéed mushrooms and onions, simmering.

Add thyme and garlic. Next, add the dried thyme and garlic. Cook for about a minute, stir in the rest of the flour, and then cook for one more minute.
Put onions and veggies in a pot. Switch to a large pot or Dutch oven over medium heat. Add the onions, mushrooms, and beef stock. Stir the mixture well.
Simmer the broth. Let it simmer for about 10 minutes
Add the steak. Stir in the cooked steak and simmer the soup for another 5 minutes.

Sourdough bread bowls with tops cut off, hollowed out, and placed on a baking sheet lined with foil. A knife and removed bread tops are visible on the side.

Bread bowls filled with steaming Philly Cheesesteak Soup, featuring beef, mushrooms, and onions in a savory broth.

Prep the bread bowls. Cut the middles out of the bread bowls and place them on a parchment-lined baking sheet.
Add soup and cheese. Ladle some of the soup into each bowl and top with a slice of provolone.
Broil. Put the pan in the oven on the broil setting just until the cheese melts and gets a little brown.
Serve. Garnish with fresh parsley, enjoy nice and hot!

A close-up of a bread bowl filled with Philly Cheesesteak Soup, topped with bubbly, golden-brown melted provolone cheese and sprinkled with herbs. The rich filling of beef, caramelized onions, and mushrooms is visible beneath the cheesy layer.

Tips for Success

Don’t overcook the steak. When searing the steak, it will cook fairly quickly because of how thin it is. This is why I don’t add it back in until towards the end of cooking time. This prevents the meat from becoming dry and tough.
Give the onions time. Caramelizing onions properly takes time but I promise it’s worth the effort! They become soft and sweet and the texture goes perfectly in this soup. Ensure the heat isn’t too high so they don’t get too dark or burn.
Use bouillon. Sometimes if I don’t have beef stock, I use beef bouillon instead. It’s a great substitute in a pinch, even in this soup recipe. Use the package to determine how much you’ll need per cup of water and you’re good to go.

A top-down view of two Philly Cheesesteak Soup bread bowls with their tops removed, served on a wooden cutting board with a red cloth napkin and a spoon.

Proper Storage

Store leftovers of the soup separately from the bread bowl. I wouldn’t save any leftovers from serving because the bread will get soggy in the refrigerator. Place the soup in an airtight container for up to 3 days. Freeze it in a flattened resealable bag for 1-2 months. Reheat it in the microwave or over low heat in a pot on the stovetop.