Philly Cheesesteak Soup

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Philly Cheesesteak Soup

Like so many iconic foods, the Philly cheesesteak sandwich was the invention of a small business owner. The story goes that Pat Olivieri owned a hot dog stand in South Philly in the 1930s. One day, he decided to grill some steak and put it on an Italian roll and have it for lunch. A cab driver stopped in for what Pat thought would be a hot dog but instead he asked for the steak sandwich. Word spread and soon Pat’s hot dog stand became Pat’s King of Steaks.

Cheese was added to the sandwiches in the 1940s and there’s been hundreds, if not thousands of versions of it since, with the addition of green peppers, mushrooms and onions.

A Twist on Tradition

For another take on that famous sandwich, we give you Philly Cheesesteak Soup. This is a hearty soup loaded with juicy steak, peppers, onions, garlic, carrots and mushrooms, simmered in a chicken broth and beef consommé base. Add in a combination of three cheeses, top with seasoned croutons and you have a flavor explosion. It’s like eating a sandwich with a spoon.

Prepping the Ingredients

Let Cutco Knives be your assistant in the kitchen to easily prep the meat, vegetables and even the croutons for this soup.

Cutting the sirloin steak while it’s still a bit cold will make cubing it easier because the meat will be somewhat firm. Use a Santoku-Style Trimmer to slice and cube it. Its lower edge profile and Double-D® edge will easily cut through the meat without ripping or tearing.

To prep the vegetables, the 7″ Santoku knife works great. Use it to chop the onion and peppers, and thinly slice the mushrooms and carrots.

Slicing carrot with a Santoku.

The knife can also be used to mince the garlic.

Serving the Soup

This Philly Cheesesteak Soup can easily be served as a main dish, just add a salad to round out the meal.

The credit for serving the soup in small bread bowls goes to Brett, our photographer. Instead of using large bread bowls, he purchased some oversize Kaiser rolls, hollowed them out and used them for the bread bowls. We all thought they were the perfect portion size.

Everyone here gave it high marks. We have one person who doesn’t like mushrooms but said she liked everything else and would make it without the mushrooms. That’s the beauty of making a recipe like this. You can customize it to your tastes.

Philly Cheesesteak Soup

6 Servings
Print Recipe


For the soup:

  • 1 1/2 pounds sirloin steak, cut into bite-size pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1/2 large onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 carrots, thinly sliced
  • 1 green pepper, chopped
  • 1 poblano pepper, diced
  • 4 garlic cloves, minced
  • 1/3 cup flour
  • 4 cups chicken broth
  • 1 10.5-ounce can beef consommé
  • 2 tablespoons cornstarch
  • 1 teaspoon dried parsley
  • 1/2 teaspoon each: dried oregano, paprika, ground cumin
  • 1 cup shredded sharp cheddar cheese, plus more for garnishing
  • 1 cup shredded provolone, plus more for garnishing
  • 1/4 cup freshly grated Parmesan cheese, plus more for garnishing
  • Fresh parsley, finely minced

For the croutons:

  • 1 baguette cut into 1/2-inch cubes
  • 3 tablespoons olive oil
  • 1/8 to 1/4 teaspoon each: garlic powder, paprika, and salt
  • Finely shredded cheddar cheese (optional)


For the soup:

  1. While meat is still on the Cutting Board, season with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large Dutch Oven over medium-high heat. Add beef and cook undisturbed for about 2 minutes or until seared on one side. Stir and continue to cook until beef is browned but not cooked through. Remove to a plate.
  3. Using the same pan, melt butter in 2 tablespoons olive oil over medium-high heat. Add onions, mushrooms and carrots. Sauté for 3 minutes. Add green and poblano peppers, cook and stir for 3 minutes. Add garlic and cook 30 seconds. Sprinkle in the flour and cook, stirring constantly for 3 minutes.
  4. Turn heat to low and slowly stir in chicken broth. In a separate bowl, whisk the cornstarch into the beef consommé and then add to the soup. Add the rest of the herbs and spices.
  5. Bring to a simmer, stirring often until thick. Add the steak, cover, reduce heat and simmer gently for 25 minutes.
  6. Remove from heat and stir in the cheddar, provolone and Parmesan cheeses. Add salt and pepper to taste.

For the croutons:

  1. Preheat oven to 400 F.
  2. Toss bread cubes with olive oil. Sprinkle with spices and toss until evenly coated. Spread in an even layer on a baking sheet. If using, sprinkle with cheddar cheese. Bake for 7-10 minutes or until golden brown.

Serving suggestions:

Hollow out small bread bowls. Ladle soup into bread bowls. Top with croutons and then a slice of provolone cheese. Place under broiler and broil until cheese is melted and lightly browned.

Ladle soup into bowls. Top with croutons and sprinkle with shredded cheddar, provolone, grated Parmesan and fresh parsley.

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