Chilly evenings call for something rich, hearty, and guaranteed to warm you from the inside out. Enter this Creamy Philly Cheese Steak Soup — a bowl full of savory steak, melty cheese, and bold flavor that turns an ordinary night into full-on comfort mode. 🥩🧀🍲 One spoonful tastes like your favorite sandwich transformed into one of the coziest Beef Soups you’ll ever make.

Creamy Philly Cheese Steak Soup – Easy Soups For Dinner & Cold Days

This isn’t just another addition to your list of Easy Soups For Dinner. It’s thick, creamy, and packed with tender bites of steak that make it stand out among classic Meaty Soup Recipes. Think caramelized onions, peppers, and perfectly seasoned beef swimming in a luscious, cheesy broth. It’s the kind of meal that makes you want seconds before you’ve even finished the first bowl.

Love slow cooker convenience? This works beautifully as Philly Cheese Steak Soup Crock Pot style for hands-off cooking. Short on time? Turn it into Instant Pot Steak Soup and have dinner ready in a fraction of the time. Watching carbs? It easily becomes a satisfying Low Carb Philly Cheesesteak Soup without sacrificing flavor. Prefer something extra hearty? Add potatoes and enjoy it as a comforting Cheese Steak Potato Soup variation.

No matter how you make it, this Philly Cheese Steak Soup Recipe delivers big, bold flavor in every bite. It’s exactly the kind of dish you crave when searching for Warm Meals For Cold Days — creamy, filling, and undeniably comforting. Soup night just found its new favorite.

Creamy Philly Cheese Steak Soup – Easy Soups For Dinner & Cold Days

⭐ 4.9 from 18 reviews

Ingredients

Soup Foundation:

1 pound sirloin steak, thinly sliced (ribeye or flank steak work well too)
2 tablespoons olive oil (vegetable oil can be used instead)
1 medium onion, diced (or substitute with shallots)
1 medium bell pepper, sliced (any color)
2 garlic cloves, minced (or garlic powder as an alternative)

Flavor & Richness:

4 cups beef broth (vegetable broth may be substituted)
1 cup heavy cream (half-and-half can be used)
2 tablespoons Worcestershire sauce (or soy sauce)
1 teaspoon dried thyme (fresh thyme also works)
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste

For Extra Creaminess:

8 ounces cream cheese, cubed (mascarpone is a good substitute)
1 cup shredded provolone or mozzarella cheese (cheddar can be used instead)

Equipment:

Large pot or Dutch oven

Instructions

Sear the steak: Place a large pot or Dutch oven over medium-high heat and add the olive oil. Once hot, add the sliced steak seasoned with salt and pepper. Cook for 3 to 4 minutes, just until browned. Remove the steak from the pot and set aside.
Cook the vegetables: Using the same pot, add the chopped onion and bell pepper. Cook for about 5 minutes, stirring occasionally, until tender. Add the minced garlic and cook briefly, about 1 minute, until aromatic.
Build the broth: Pour in the beef broth, Worcestershire sauce, and thyme. Stir well and allow the mixture to come to a gentle simmer.
Return the beef: Add the browned steak back into the pot. Let the soup simmer for around 10 minutes so the flavors can blend together.
Make it creamy: Lower the heat. Stir in the cubed cream cheese, mixing until completely melted and smooth.
Add the cream and cheese: Pour in the heavy cream and stir gently, making sure the soup does not boil. Add the shredded provolone or mozzarella, stirring until fully melted and incorporated. Taste and adjust seasoning as needed.
Serve: Spoon the hot soup into bowls. Garnish with additional cheese, chopped parsley, or sliced green onions if desired.