Philly Cheese Steak Soup

It has been so cold where I live. We have been lucky to see anything a degree above freezing for a couple weeks now. Plus we had some crazy wind which took already freezing temperatures and dropped them well below. It was almost starting to weird me out we hadn’t seen any sign of snow- that was until Christmas. It was a literal Christmas miracle. It wouldn’t feel quite like Christmas at our house without snow. And it came just in the knick of time. It was so refreshing to wake up Christmas morning and see the world covered in white.

There is nothing I love more on a cold winter day than to snuggle up in my pajamas and chowing down on some delicious soup. I wanted to change things up from the norm and decided to create a Philly Cheese Steak Soup. It was incredible!!!!

I will say this- go easy on the Provolone cheese. A little goes a LOOOOONG way. Some of my kids over garnished there soup and we had one cheesy-dip-like disaster in their bowls haha! But just a touch to garnish was the perfect amount.

This soup is creamy and full of flavor. The steak bites were fantastic. Its best to chop them into small pieces so each piece doesn’t over power your bite of soup.

If you are looking for a unique, tasty and flavorful meal that your family will devour, give this recipe a try!

Philly Cheese Steak Soup from ...This soup is outrageously delicious and flavorful!

Philly Cheese Steak Soup
This soup is outrageously delicious and flavorful!
Recipe type: Dinner
  • 2 Tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups half and half
  • 1 cup milk
  • 3 chicken bullion cubes, crushed
  • 8 oz. cream cheese, softened
  • 2 cups GRILLED and chopped thin-cut shoulder steak
  • salt and pepper to taste
  • Shredded provolone for garnish, a little goes a long way
  1. In a large skillet, saute onion and green bell pepper in olive oil. Set aside.
  2. In a large sauce pan over medium heat, melt butter. Add flour and stir to form a roux.
  3. Add half and half with milk and crushed bullion cubes and stir until thickened.
  4. Add cream cheese and stir until melted.
  5. Add in steak and sautéed onions and bell peppers. Stir until well combined.
  6. Add salt and pepper to taste.
  7. To serve, garnish with shredded provolone cheese. Keep in mind a little goes a long way and when provolone cheese melts it becomes really stringy :)
Go easy on garnishing with the Provolone cheese. A little goes a LOOOOONG way


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dinner, soup

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  1. Lynne @ 365 Days of Baking and More

    Philly Cheesesteak Soup?!?! Oh, my goodness, Nikki, this is serious!
    I cannot wait to make it!
    There is absolutely nothing like a white Christmas. How awesome to have the magic of the holiday made even more incredible by waking up to a winter wonderland Christmas morning. The excitement is like being a kid all over again.
    I hope your holiday were great and wish you nothing but the best that 2015 has to offer!

  2. Jess Knight

    Yummyyy! Sounds so perfect for the unbearably cold weather we've been having over here in Chicago. Pinned!

  3. Juanita

    Hi Nikki,

    Approximately how many should this recipe feed? There isn't much liquid so I'm guessing no more than 4 if it is served as a main course.

    Thank you!

  4. Catherine

    What a delicious!! sounding soup. It is perfect to warm you up and definitely a comfort food.