This creamy Philly cheese steak soup started as a workaround on a rainy weeknight when I wanted all the flavors of a classic sandwich but in a bowl that could warm everyone up quickly. I first developed this combination years ago when a teenage family member declared they loved cheesesteaks but wanted something easier to eat while watching a game. The result is a pot of tender, seasoned beef mingled with sweet onions and bell pepper, finished with a luscious swirl of heavy cream and melted provolone that creates a velvety texture rather than a thick sauce. The soup keeps the signature savory, slightly sharp cheese note while softening the chew of the steak into tender ribbons that are easier for kids and elders to enjoy.

What makes this version special is balance: the beef is browned for browning reaction flavor, the vegetables are sweated until sweet, and the final emulsion of cream and cheese is controlled so the soup stays smooth without breaking. Over the years I've fine-tuned the timing so the beef remains juicy and the provolone melts into the broth for a silky finish. Family members remember the first time they tried it—most asked for seconds and a few even scraped their bowls clean. It's become one of our go-to comfort dishes when we want something faster and more communal than a sandwich.

Ingredients

• Beef (1 pound): I use sirloin for a lean, flavorful result—buy a well-marbled but not overly fatty piece. You can substitute flank or ribeye if you prefer a more indulgent bite; slice against the grain into thin strips for best tenderness.
• Olive oil (2 tablespoons): A neutral vegetable oil works too. Use enough oil to get a shimmering surface in the pot so the beef browns evenly without sticking; quality olive oil adds a subtle fruitiness.
• Onion (1 medium): Yellow or white onions are fine; they caramelize slightly and contribute sweetness. Slice thinly so they cook to tenderness in 4–5 minutes.
• Green bell pepper (1 medium): I prefer green for that classic flavor contrast, but red or yellow are sweeter and equally delicious. Remove seeds and ribs and cut into thin strips or diced pieces.
• Garlic (3 cloves): Freshly minced garlic adds brightness—avoid jarred garlic if you want the cleanest flavor; add toward the end of the veg sweat so it doesn't burn.
• Beef broth (4 cups): Use a good-quality broth—low-sodium if you plan to salt at the end. If gluten is a concern, pick a labeled gluten-free broth.
• Heavy cream (1 cup): This creates the soup's creamy mouthfeel. For a lighter finish use half-and-half, though the texture will be slightly less rich.
• Shredded provolone (1 cup): Freshly shredded provolone melts more smoothly than pre-shredded due to anti-caking agents. Substitute mozzarella for a milder taste or mild cheddar for a tangier finish.
• Salt and pepper: Season to taste at the end; I recommend tasting after the cream and cheese have been incorporated because salt levels change with dairy additions.

Instructions

Warm the oil and brown the beef: Heat a large heavy-bottomed pot over medium heat and add 2 tablespoons of oil. Once shimmering, add the thinly sliced sirloin in a single layer and let it sear without overcrowding; this creates Maillard flavor. Sauté until browned, about 5–7 minutes, turning as needed for even color. Remove the beef with a slotted spoon and set aside to avoid overcooking while you build the base. Sauté the vegetables: In the same pot, add the sliced onion and bell pepper. Stir and cook over medium heat until translucent and softened, roughly 4–5 minutes. Add the minced garlic in the last minute so it becomes fragrant but doesn’t scorch. Scrape up any browned bits from the bottom of the pot to deepen the flavor. Deglaze and simmer: Return the browned beef to the pot and pour in 4 cups of beef broth. Bring the mixture to a gentle simmer, then reduce the heat and let it simmer uncovered for about 15 minutes so the flavors meld and the beef finishes cooking and becomes tender. Finish with cream and cheese: Lower the heat to low and stir in 1 cup of heavy cream. Gradually add 1 cup of shredded provolone, stirring constantly until the cheese melts into a smooth emulsion—this should take about 3–4 minutes. Avoid boiling after adding dairy to prevent curdling. Taste and adjust with salt and freshly ground pepper before serving.

Storage Tips

Let the pot cool slightly before transferring to airtight containers. In the refrigerator, keep the soup for up to 3 days; the dairy will firm up, so reheat gently over low heat, adding a splash of broth or water to loosen viscosity. If freezing, use freezer-safe containers and leave 1 inch of headspace; the texture will change slightly after thawing but remains very good for up to 3 months. Thaw overnight in the fridge, then reheat slowly and whisk to reincorporate the fat and proteins for a smooth finish.

Ingredient Substitutions

If you want a lighter bowl, swap the heavy cream for 1 cup of half-and-half or use 3/4 cup of milk plus 1/4 cup Greek yogurt whisked in off heat for creaminess. Choose mozzarella if you prefer a milder, stretchy melt, or mild cheddar for more tang. For a vegetarian riff, omit beef and use sliced mushrooms sautéed until deeply browned and add vegetable broth—consider adding 1 teaspoon Worcestershire or soy sauce for umami if not strict vegetarian.

Serving Suggestions

Serve this bowl with toasted Italian rolls or a crusty baguette rubbed with a cut clove of garlic for an homage to the sandwich roots. A crisp green salad with a lemon vinaigrette makes a bright counterpoint to the richness. For a casual gathering, set out shredded cheese, chopped scallions, and crushed red pepper so guests can customize their bowls. Garnish with a sprinkle of fresh parsley for color and a squeeze of lemon if you want a brightness that cuts through the cream.

Cultural Background

The flavors here borrow from the classic Philadelphia cheesesteak—a sandwich born in the 1930s in South Philadelphia that combined thinly sliced beef with onions and melted cheese on a roll. This bowl is a comforting reinterpretation that honors the original components while translating them into a communal, spoonable dish. Regional variations of the sandwich inspired many adaptations; this soup follows that same spirit of reimagining a beloved street-food profile for the home kitchen.

Seasonal Adaptations

In winter, boost heartiness with diced potatoes or root vegetables simmered until tender; in summer, use charred bell peppers grilled briefly for a smoky note and finish with a splash of cream just before serving. At holiday time, consider adding roasted garlic or a few roasted cherry tomatoes for a festive twist. Small seasonal swaps keep the base technique fresh year-round.

Meal Prep Tips

Portion into microwave-safe containers for easy lunches; reheat gently and add a tablespoon or two of broth to each container before microwaving to loosen the cream. If you prep meat ahead, store browned beef separately and add it to the base when reheating to preserve texture. Pre-shred the provolone and store in the fridge so final assembly takes minutes. Label containers with date and contents to track freshness.

In closing, this creamy Philly cheese steak soup is an approachable, flavorful way to capture a favorite sandwich in a comforting bowl. It’s forgiving, customizable, and reliably satisfying—a perfect addition to any weeknight rotation. I encourage you to make it your own and share it with the people who appreciate a warming, cheesy meal.