This soup grew out of a weeknight craving and a shrinking fridge. I wanted the bold, savory comfort of a Philadelphia cheesesteak but in a bowl—something I could ladle, share, and warm up easily. I first combined deli-style roast beef with sautéed onions, green peppers, and mushrooms in a buttery base one rainy evening, and the smell filled the kitchen the way a good sandwich does. The finished pot was creamy, peppery, and deeply savory, with bits of meat and softened vegetables that gave each spoonful satisfying texture.

I discovered how well half and half and a small flour-cornstarch thickening duo can create a silky body without becoming too heavy. The Worcestershire sauce adds an umami backbone that pulls everything together, and a handful of shredded provolone folded in at the end gives the right tang and melt. This version is perfect for cozy family dinners, casual weeknights, or when you want a bowl that tastes like a warm hug. Picky eaters in my house often ask for seconds, and I love that it uses mostly pantry staples and a short list of fresh produce.

Ingredients

• Butter (1/4 cup): Use unsalted or lightly salted butter. Butter carries the sautéed flavors and gives the base its round richness. I prefer Plugra or a good European-style butter for slightly more flavor.
• Yellow onion (1 cup, diced): Look for firm, dry-skinned onions. The onion becomes sweet as it softens and provides the aromatic backbone—dicing uniformly ensures even cooking.
• Green bell pepper (1 cup, diced): Choose firm peppers without soft spots. The green pepper adds bright, slightly bitter notes that echo a classic cheesesteak.
• White mushrooms (6 oz, sliced): Cremini work fine too; they add meaty texture and absorb savory flavors. Wipe clean rather than washing to avoid sogginess.
• Roast beef (8 oz, chopped): Leftover roast beef, deli-style slices, or thinly sliced cooked sirloin all work. Chop into bite-size pieces so each spoonful has beef distributed evenly.
• Garlic (1 tablespoon, minced): Fresh garlic brings a bright, aromatic lift. Add toward the end of the sauté to avoid burning and bitterness.
• All-purpose flour (1/4 cup): Helps create a light roux with the fat in the pan to thicken the base gently before adding liquid.
• Beef broth (4 cups): Use low-sodium broth if you prefer more control over salt. A good-quality broth makes a big difference in final depth of flavor.
• Half and half (3 cups): Provides creaminess without the heaviness of heavy cream. If you want richer results, you can swap one cup for heavy cream.
• Worcestershire sauce (1 tablespoon): Adds umami and a hint of tang. Lea & Perrins is a reliable option.
• Salt and black pepper (1 teaspoon each): Adjust to taste; season in stages and taste as it cooks.
• Cornstarch slurry (3 tablespoons cornstarch mixed with 1/4 cup water): Used to finish and refine the thickness without overcooking the cream.
• Shredded provolone cheese (about 1 cup for folding in and extra for topping): Freshly shredded melts cleaner than pre-shredded. Provolone gives that classic cheesesteak character.
• Fresh parsley for garnish: Adds a bright contrast and color at serving.

Instructions

Melt the butter: Heat a large pot over medium heat and add 1/4 cup butter. Allow it to foam and subside so the milk solids brown slightly but do not burn, about 1 to 2 minutes. This provides a nutty base note that deepens the final flavor. Sauté the aromatics and mushrooms: Add the diced yellow onion (1 cup), diced green bell pepper (1 cup), and 6 ounces sliced white mushrooms. Cook, stirring occasionally, until the onions are translucent and the peppers are softened, about 6 to 8 minutes. Watch for color on the mushrooms; a little browning adds complexity. Add the roast beef and garlic: Stir in 8 ounces chopped roast beef and 1 tablespoon minced garlic. Cook for 1 to 2 minutes until the garlic is fragrant. If using cold roast beef straight from the refrigerator, heat through until warmed to avoid cooling the pot down too much. Create the roux: Sprinkle 1/4 cup all-purpose flour evenly over the mixture and stir to coat. Cook the flour for about 3 minutes, stirring frequently, to remove raw flour taste and allow it to brown slightly. This step helps prevent a chalky texture later. Add the broth and dairy: Gradually pour in 4 cups beef broth while whisking or stirring continuously to avoid lumps. Once combined, add 3 cups half and half and bring the pot to a gentle boil. Reduce heat to maintain a simmer. Season and simmer: Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes to meld flavors. Thicken with slurry: Whisk together 3 tablespoons cornstarch with 1/4 cup water until smooth. Slowly stir the slurry into the boiling soup and continue simmering until the broth thickens to a creamy consistency, about 2 to 3 minutes. Finish with cheese and garnish: Remove the pot from heat and stir in about 1 cup shredded provolone until melted and incorporated. Taste and adjust seasoning. Serve hot with additional provolone and chopped fresh parsley as garnish.

Storage Tips

Allow the soup to cool slightly before transferring to shallow airtight containers to speed cooling and preserve quality. In the refrigerator it will stay best for about 3 days; after that the dairy and texture begin to degrade. For freezing, portion into freezer-safe containers leaving about 1 inch headspace for expansion. Freeze up to 3 months. To reheat from frozen, thaw overnight in the refrigerator and warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling during reheating to prevent the cream from breaking; if separation happens, whisk in a tablespoon of cold water or extra half and half off the heat to coax it back together.

Ingredient Substitutions

If you do not have roast beef, thinly sliced cooked steak, leftover pot roast, or even shredded rotisserie chicken will work, though chicken will shift the flavor profile away from classic cheesesteak. For a dairy-free version, substitute full-fat canned coconut milk for the half and half and use a dairy-free cheese alternative, but expect a coconut undertone and different melting behavior. To make it gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour and use a cornstarch slurry as written; ensure your broth is gluten-free. For richer results, swap one cup of half and half for heavy cream or reduce the broth slightly for a denser finish.

Serving Suggestions

Serve in deep bowls topped with extra shredded provolone and chopped parsley for freshness. A side of crusty Italian bread or a toasted hoagie roll makes it feel like a deconstructed sandwich. For a lighter meal, pair with a crisp arugula salad dressed with lemon vinaigrette to cut through the richness. Garnish ideas include thinly sliced pickled banana peppers, a drizzle of olive oil, or a sprinkle of red pepper flakes for heat. This pot is also great when ladled over cooked egg noodles for a heartier presentation.

Cultural Background

Although not a traditional Philadelphia item, this bowl borrows all the essential elements of the region's famous sandwich: thin-sliced beef, sautéed onions and peppers, and melty provolone. The cheesesteak itself has roots in working-class Philadelphia from the 1930s, and this interpretation translates those sandwich components into a comforting, communal bowl. Regional variations of the sandwich use different cheeses, peppers, or mushrooms; this soup takes those liberties and turns them into a warming, spoonable format that still respects the original flavors.

Seasonal Adaptations

In colder months, lean into heartiness—use full-fat half and half and add roasted garlic for deeper flavor. In spring and summer, swap green peppers for a mix of colorful bell peppers and reduce the dairy slightly with additional broth for a lighter pot. You can brighten the soup with a squeeze of lemon and fresh herbs in the warmer months. For holiday gatherings, bulk the pot with extra vegetables like diced potatoes or add a splash of sherry just before serving to add complexity.

Meal Prep Tips

Make a double batch and portion into single-serving containers for quick lunches. Keep cheese separate and add it when reheating for the best melt. When packing for lunches, include a small container of shredded provolone and a sprig of parsley to add just before microwaving. Reheat gently on the stovetop or microwave at medium power, stirring halfway through to distribute heat evenly. Label containers with the date and use within three days for refrigerator meals or three months for frozen portions.

There is something joyful about converting a beloved sandwich into a bowl that everyone can share. This pot has become a fixture in my rotation because it is easy, adaptable, and reliably satisfying. Give it a try, make it your own, and let it become part of your weeknight story.