Philly Cheesesteak Soup: Recipe & Authentic Preparation Guide

Philly cheesesteak soup is a hearty, comforting adaptation of the iconic Philadelphia cheesesteak sandwich, transformed into a warm soup featuring thinly sliced steak, melted cheese (typically Cheez Whiz, provolone, or American), peppers, onions, and a rich broth base. This popular comfort food combines the beloved flavors of the original sandwich in an easy-to-prepare soup format perfect for cold weather. Authentic versions maintain the distinctive cheese sauce texture while incorporating the signature steak and vegetable components in a satisfying broth-based dish.

Originating as a creative twist on Philadelphia's most famous culinary export, philly cheesesteak soup has become a staple in American comfort food cuisine. While the traditional cheesesteak sandwich dates back to the 1930s when hot dog vendor Pat Olivieri first served grilled beef on a roll, the soup variation emerged later as home cooks sought to capture those distinctive flavors in a different format.

The Essential Components of Authentic Philly Cheesesteak Soup

Creating an authentic philly cheesesteak soup recipe requires understanding the critical elements that distinguish it from other steak soups. The foundation rests on three pillars: quality meat, proper cheese integration, and the right vegetable balance.

Meat Selection and Preparation

Flank steak or ribeye provides the ideal texture for philly cheesesteak soup with mushrooms and peppers. Thinly sliced against the grain (approximately 1/8 inch thick), the meat should cook quickly to maintain tenderness. Many home chefs make the mistake of using stew meat, which requires longer cooking and results in tougher texture. For the most authentic philly cheesesteak soup ingredients, aim for 1.5 pounds of quality beef per 4-6 serving batch.

Cheese: The Defining Element

The cheese component separates true philly cheesesteak soup from generic steak soup. Traditional Philadelphia cheesesteak sandwiches use one of three cheeses: Cheez Whiz (the most authentic for South Philly establishments), provolone, or American cheese. In soup form, provolone creates the smoothest melt, while Cheez Whiz delivers the most authentic flavor profile despite its processed nature. Many home cooks prefer a blend of provolone and a small amount of Cheez Whiz for balanced authenticity and texture.

Cheese Type	Texture in Soup	Authenticity Level	Best For
Cheez Whiz	Smooth, slightly gelatinous	★★★★★	Most authentic South Philly flavor
Provolone	Creamy, melts evenly	★★★☆☆	Balanced flavor and texture
American	Smooth but can separate	★★☆☆☆	Milder cheese flavor
Provolone/Cheez Whiz blend	Ideal compromise	★★★★☆	Home cooking perfection

Step-by-Step Guide to Making Perfect Philly Cheesesteak Soup

Follow these steps for an easy philly cheesesteak soup recipe that captures authentic Philadelphia flavors while adapting perfectly to soup format.

Ingredients You'll Need

• 1.5 lbs flank steak or ribeye, thinly sliced
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 8 oz white mushrooms, sliced (optional but recommended)
• 3 cloves garlic, minced
• 4 cups beef broth (low sodium preferred)
• 1 cup shredded provolone cheese
• 1/2 cup Cheez Whiz (for authentic flavor)
• 1 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 4 hoagie rolls or crusty bread for serving

Preparation Method

1. Prepare the steak: Slice the steak extremely thin against the grain. Pat dry with paper towels to ensure proper searing.
2. Sear the meat: Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the steak for 60-90 seconds until browned but not fully cooked. Remove and set aside.
3. Cook vegetables: In the same pot, add onions, peppers, and mushrooms if using. Cook until softened (about 8 minutes), scraping up any browned bits from the steak.
4. Add aromatics: Stir in garlic and cook for 30 seconds until fragrant.
5. Build the broth: Return steak to the pot, add beef broth and Worcestershire sauce. Bring to a simmer and cook for 15 minutes to allow flavors to meld.
6. Incorporate cheese: Reduce heat to low. Gradually whisk in provolone and Cheez Whiz until fully melted and incorporated. Do not boil after adding cheese to prevent separation.
7. Season and serve: Adjust seasoning with salt and pepper. Serve hot with crusty bread for dipping.

Variations and Customizations

While purists might argue against modifications to an authentic philly cheesesteak soup, several variations have gained popularity:

Philly Cheesesteak Soup with Mushrooms

Adding mushrooms creates a richer umami profile that complements the beef beautifully. White button or cremini mushrooms work best, sliced thin to match the other vegetables. Sauté them with the onions and peppers for maximum flavor integration.

Dairy-Free Adaptation

For those avoiding dairy, creating a convincing dairy-free philly cheesesteak soup requires careful substitution. Nutritional yeast combined with cashew cream can mimic some cheesy notes, though it won't replicate the authentic texture. Many find that focusing on the beef and vegetable components while using a quality beef broth creates a satisfying alternative.

Slow Cooker Method

An excellent option for hands-off preparation, the slow cooker version of philly cheesesteak soup requires minimal attention. Brown the steak and vegetables first, then transfer to the slow cooker with broth and Worcestershire sauce. Cook on low for 6-8 hours. Add the cheese during the last 30 minutes of cooking to prevent separation.

Serving Suggestions and Pairings

Authentic Philadelphia dining culture suggests serving philly cheesesteak soup with:

• Freshly baked hoagie rolls for dipping
• A simple green salad with Italian dressing
• Pickled vegetables or pepperoncini for brightness
• A cold lager or amber ale to cut through the richness

For the complete experience, consider adding a small dish of extra Cheez Whiz or provolone on the side, allowing guests to customize their cheese intensity just as they would with the original sandwich.

Storage and Reheating Tips

Proper storage maintains the quality of your philly cheesesteak soup:

• Refrigerate in airtight containers for up to 3 days
• Freeze without cheese for up to 3 months (add cheese when reheating)
• Reheat gently over medium-low heat, stirring frequently
• Never boil after cheese has been added to prevent separation
• Add a splash of broth when reheating to restore proper consistency

Troubleshooting Common Issues

Even experienced cooks encounter challenges with philly cheesesteak soup. Here's how to address common problems:

Cheese Separation

If your cheese separates, remove from heat immediately. Add a teaspoon of cornstarch mixed with cold water, then whisk vigorously while heating gently. For future batches, ensure the soup is hot but not boiling when adding cheese, and incorporate the cheese gradually while stirring constantly.

Too Thin or Watery

Simmer uncovered for 10-15 minutes to reduce and concentrate flavors. Alternatively, create a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water and whisk into the simmering soup.

Meat Too Tough

This typically happens when using the wrong cut or overcooking. For future batches, use flank steak or ribeye sliced paper-thin, and sear quickly just until browned before adding to the broth. The residual cooking in the hot soup will finish cooking the meat without toughening it.

What's the most authentic cheese for philly cheesesteak soup?

Cheez Whiz provides the most authentic South Philadelphia flavor profile, as it's the traditional cheese used at iconic establishments like Pat's and Geno's. However, many home cooks prefer a blend of provolone and a small amount of Cheez Whiz for better melting properties while maintaining recognizable flavor.

Can I make philly cheesesteak soup without Cheez Whiz?

Yes, you can make philly cheesesteak soup without Cheez Whiz by using provolone cheese as the primary cheese component. While it won't have the exact same flavor as traditional Philadelphia cheesesteak sandwiches, provolone melts smoothly and provides a rich, authentic-tasting cheese element that many prefer for soup applications.

How do I prevent the cheese from separating in philly cheesesteak soup?

To prevent cheese separation, ensure the soup is hot but not boiling when adding cheese. Remove from direct heat, then gradually whisk in the cheese. Maintain a gentle heat (simmer, not boil) while incorporating the cheese. Adding a small amount of cornstarch to the cheese before melting can also help stabilize the mixture.

What cut of beef works best for philly cheesesteak soup?

Flank steak or ribeye are the best cuts for philly cheesesteak soup. They should be sliced extremely thin against the grain (about 1/8 inch thick). Avoid stew meat or chuck roast, which require longer cooking times and will become tough in this quick-preparation soup.

Can I freeze philly cheesesteak soup for later?

Yes, but for best results, freeze the soup base without the cheese component. Add the cheese when reheating. Properly stored in airtight containers, the soup base will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight before reheating and adding cheese.