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Overhead view of Philly Cheesesteak Soup showing glossy provolone swirls, crispy bacon bits, and chopped green onions.

Philly Cheesesteak Soup: The Ultimate Creamy Steak and Cheese Comfort Bowl

A decadent, creamy Philly Cheesesteak Soup featuring a pale golden cheese broth, thinly sliced seared ribeye, and glossy melted provolone swirls. Garnished with crispy bacon and fresh green onions for the ultimate comfort meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Dinner, Soup
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Ribeye or Top Sirloin Thinly sliced against the grain
  • 6 slices Smoked Bacon Diced
  • 2 cups Heavy Cream 480ml
  • 3 cups Beef Bone Broth 710ml
  • 1.5 cups Sharp Cheddar Cheese 170g, freshly shredded
  • 1 cup Provolone Cheese 115g, torn into pieces
  • 1/2 cup Green Onions 50g, finely chopped
  • 1 tsp Coarse Cracked Black Pepper 2g

Equipment

  • 1 Dutch Oven Heavy-bottomed for even searing.
  • 1 Whisk For emulsifying the cheese sauce.

Instructions
 

Prep and Sear
  1. In a Dutch oven over medium heat, cook diced bacon until crispy and dark-red. Remove with a slotted spoon.
  2. Increase heat to medium-high. Sear thinly sliced steak in the bacon fat until deeply browned. Remove and set aside.
Build the Soup
  1. Sauté onions and garlic, then deglaze the pan with beef broth, scraping up all the brown bits.
  2. Add heavy cream and bring to a low simmer. Whisk in cheddar cheese until the broth is a pale golden color.
  3. Return steak to the pot. Top with provolone pieces and let them melt into glossy swirls without fully stirring.

Notes

Ensure the steak is sliced while semi-frozen for the thinnest strips.
Do not boil the soup after adding cheese to prevent curdling.
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