Chef Tony Ricci - Philadelphia Cuisine Expert
👨‍🍳 Regional Cuisine Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 20+ Years Experience 🍽️ Philadelphia Food Specialist

❤️ My Recipe Story

"Growing up in South Philly, cheesesteaks were more than food - they were tradition. This soup captures every beloved flavor of the classic sandwich while providing the comfort only a warm bowl of soup can deliver."

Tony specializes in Philadelphia and Mid-Atlantic regional cuisine, bringing authentic street food flavors to the home kitchen. He's passionate about preserving the traditions of iconic American comfort foods.

View All Mitchell's Recipes →
Creamy beige soup in a white bowl with visible pieces of beef, peppers, and onions, topped with melted cheese and fresh chives, with a toasted hoagie roll on the side

Building Authentic Philly Flavors

The key to authentic Philly cheesesteak soup lies in properly developing the flavors that make the sandwich iconic. The combination of sautéed onions, peppers, and mushrooms creates the classic 'wit' (with) vegetable base, while the choice of cheese - provolone and white cheddar - provides the creamy, tangy backdrop.

Searing the beef first develops crucial flavor through the Maillard reaction, creating fond in the pot that becomes the flavor foundation for the entire soup. The beef should be sliced thin, just like in a traditional cheesesteak, allowing it to cook quickly and remain tender.

💡 Professional Tip

Use a mix of provolone and white cheddar for the most authentic flavor. Provolone provides the classic cheesesteak taste, while white cheddar adds sharpness and better melting properties for soup consistency.

Frequently Asked Questions

Ribeye is traditional but pricey for soup. Sirloin or top round work excellently when sliced thin against the grain. Freezing the beef for 30 minutes makes slicing easier.

Yes, but add the cheese just before serving to prevent graininess when reheating. The base can be made 2 days ahead and refrigerated.

Keep heat low when adding cheese, add it gradually while stirring constantly, and make sure cheese is at room temperature. Remove from heat if it starts to separate.

Traditional Philly uses onions, bell peppers, and sometimes mushrooms. You can omit mushrooms or add jalapeños for heat, but stay close to the classic for authentic flavor.

Freeze beef for 30 minutes, then slice as thin as possible against the grain using a sharp knife. This ensures tender pieces that cook quickly and evenly.

The searing step is crucial for flavor, so brown everything in a pan first. Then transfer to slow cooker with broth for 3-4 hours on low, adding dairy and cheese in the last 30 minutes.

Cheez Whiz is traditional but processed cheese sauce works. For a more refined version, use Gruyère or fontina. Avoid mozzarella as it can become stringy in soup.

Refrigerate up to 3 days. Reheat gently on low heat, stirring frequently. You may need to add milk or cream to restore consistency as dairy can separate when reheated.

Recipe Troubleshooting Guide

✅

Broken Cheese Sauce

Problem: Cheese becomes grainy or separated

Solution: Remove from heat immediately, whisk in cold milk gradually. Next time, use lower heat and add cheese slowly. Room temperature cheese melts more smoothly.

✅

Too Thick

Problem: Soup becomes too thick and paste-like

Solution: Gradually whisk in warm milk, cream, or broth until desired consistency. The soup should coat a spoon but still flow easily.

✅

Tough Beef

Problem: Beef pieces are chewy and tough

Prevention: Slice thinner against the grain, don't overcook during searing, and simmer gently at the end. Overcooked beef becomes tough quickly.

✅

Bland Flavor

Problem: Soup lacks the bold cheesesteak taste

Recovery: Caramelize vegetables longer for deeper flavor, use quality beef broth, increase Worcestershire sauce, and don't undersalt. Taste and adjust seasoning frequently.

✅

Lumpy Texture

Problem: Flour creates lumps in the soup

Prevention: Cook flour with vegetables for 2 minutes before adding liquid, whisk broth in gradually, and strain if necessary. A whisk works better than a spoon for smooth incorporation.

✅

Flavor Balance Issues

Too Sweet: Add more black pepper, Worcestershire sauce, or hot sauce

Too Salty: Add cream, milk, or serve with fresh bread

Bland: Increase garlic, Worcestershire sauce, or add more cheese

Ingredients for Philly cheesesteak soup including sliced beef, bell peppers, onions, mushrooms, various cheeses, and broth arranged on a wooden cutting board

Selecting Quality Ingredients

The beef is the star of this soup, so choose a cut with good marbling and flavor. While ribeye is traditional for cheesesteaks, sirloin or top round work excellently for soup and are more budget-friendly. The key is slicing thin against the grain for maximum tenderness.

The vegetable trio of onions, bell peppers, and mushrooms should be fresh and high-quality. Yellow onions caramelize better than white, while a mix of green and red bell peppers adds both flavor complexity and visual appeal.

Essential Ingredient Notes

  • Beef Selection: Look for well-marbled beef with good color. Sirloin offers great flavor at a reasonable price. Freeze for 30 minutes before slicing for paper-thin pieces.
  • Cheese Quality: Use real provolone, not processed cheese food. Freshly shredded cheese melts better than pre-shredded. Bring cheese to room temperature before adding.
  • Pepper Selection: Choose firm bell peppers with glossy skin and no soft spots. A mix of colors adds visual appeal, but green peppers provide the most traditional flavor.
Large Dutch oven with sautéed onions, peppers, and mushrooms being stirred, showing the caramelized vegetables that form the flavor base

Mastering the One-Pot Technique

Success with this soup depends on proper layering of flavors and careful temperature control. The initial searing of beef creates fond that becomes the flavor foundation, while the gradual addition of dairy prevents curdling and creates silky texture.

The key to smooth cheese integration is temperature control and patience. Adding cheese to liquid that's too hot will cause it to seize and become grainy. Low heat and constant stirring ensure smooth, creamy results.

Perfect Cheese Integration

Reduce heat to low before adding any cheese. Add cheese gradually while stirring constantly, and remove from heat if the mixture starts to separate. Patience creates silky smoothness.

One-Pot Philly Cheesesteak Soup

Prep 20 min
Cook 30 min
Serves 6 servings
Level Intermediate

📋 Ingredients

For the Base

  • 240ml whole milk
    Creates creamy base
  • 240ml heavy cream
    Adds richness and prevents curdling
  • 225g cream cheese, cubed
    Creates smooth, velvety texture
  • 225g provolone, shredded
    Classic cheesesteak cheese
  • 115g white cheddar, shredded
    Adds sharpness and melting properties
  • 30ml Worcestershire sauce
    Essential umami depth
  • 15ml hot sauce
    Adds heat and tang

For the Cheese Sauce

  • 675g beef sirloin, sliced
    Star protein, sliced paper-thin
  • 2 large onions, sliced
    Essential for authentic flavor
  • 2 bell peppers, sliced
    Classic cheesesteak vegetables
  • 225g mushrooms, sliced
    Adds earthy depth and texture
  • 60ml olive oil
    For searing and sautéing
  • 960ml beef broth
    Rich, savory base
  • 60ml fresh chives
    Fresh finishing garnish

Instructions

  1. Sear the Beef

    Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Sear beef in batches until browned, about 2-3 minutes per side. Remove beef and set aside.

  2. Sauté Vegetables

    In the same pot, add remaining oil. Sauté onions and bell peppers until softened and lightly caramelized, about 8-10 minutes. Add mushrooms and garlic, cook 3 minutes more until mushrooms release their moisture.

  3. Create Base

    Sprinkle flour over vegetables and stir constantly for 2 minutes. Gradually whisk in beef broth, scraping up any browned bits. Add Worcestershire sauce, hot sauce, and seasonings. Bring to a simmer.

  4. Add Dairy and Cheese

    Reduce heat to low. Whisk in milk and heavy cream. Add cubed cream cheese, stirring until melted. Gradually add provolone and cheddar cheeses, stirring constantly until smooth and melted.

  5. Finish and Serve

    Return seared beef to pot and simmer 5-7 minutes until heated through and flavors meld. Taste and adjust seasoning. Serve hot, garnished with fresh chives and with toasted hoagie rolls on the side.

Recipe Notes & Tips

Storage

Store leftovers in the refrigerator for up to 3 days. Reheat gently on low heat, stirring frequently. You may need to add milk or cream to restore consistency.

Serving Suggestions

Serve with toasted hoagie rolls, crusty bread, or oyster crackers. A simple green salad or pickle spears help cut through the richness of the soup.

Variations

Add jalapeños for heat, use different cheese combinations, or add diced potatoes for extra heartiness. Some prefer to add cooked pasta to make it even more filling.