This hearty soup translates the iconic flavors of Philadelphia’s most famous sandwich into a bowl of liquid gold. By combining tender roast beef, the classic trifecta of onions, peppers, and mushrooms, and a velvety provolone base, this dish offers a sophisticated take on a casual favorite. The texture is intentionally thick and luxurious, providing a substantial meal that bypasses the need for a roll, though a side of toasted baguette is never out of place. Whether you are hosting a casual gathering or seeking a rich mid-week dinner, Philly cheese steak soup delivers a complex flavor profile that manages to be both nostalgic and refined.
Table of Contents
Ingredients
The Vegetable Base
- three quarters cup unsalted butter
- one large white onion, finely diced
- one large green bell pepper, chopped into bite-sized pieces
- eight ounces fresh white mushrooms, sliced thin
The Velouté and Broth
- two thirds cup all-purpose flour
- six cups whole milk (room temperature preferred)
- ten and one half ounces beef consommé (one standard can)
- one teaspoon fine sea salt
- one teaspoon freshly cracked black pepper
The Protein and Cheese
- eight ounces provolone cheese, hand-diced or shredded
- twelve ounces high-quality deli roast beef, chopped into half-inch strips
Instructions
- Place a heavy-bottomed Dutch oven over medium heat and melt the butter until foaming.
- Sauté the onions, green peppers, and mushrooms in the butter until the vegetables are softened and the onions are translucent.
- Whisk in the flour to create a roux, cooking for several minutes until the mixture smells slightly nutty and turns a light golden hue.
- Pour in the milk very slowly, whisking constantly to ensure a smooth, lump-free base as the liquid thickens.
- Introduce the beef consommé, salt, and pepper, stirring to combine while maintaining a gentle simmer.
- Lower the heat and gradually fold in the diced provolone cheese until it is completely incorporated into the liquid.
- Fold the chopped roast beef into the pot, allowing it to warm through without boiling.
- Remove from the heat immediately and serve in warmed bowls.
Step-by-Step Details
Preparing the Aromatics
Start by melting your butter over a steady medium flame. Once it is liquid and bubbly, add your diced onions, peppers, and mushrooms. This stage is about more than just softening; you want the moisture from the mushrooms to release and the peppers to lose their raw edge. The aroma should be savory and sweet. Avoid browning the onions too deeply, as we want to maintain the creamy white color of the soup.
Mastering the Roux
Sprinkle the flour over the butter-slicked vegetables. It will look like a thick paste at first. Use a wooden spoon to move the mixture around for about five minutes. This step is vital to cook out the raw flour taste. You are looking for a blonde roux—light golden and fragrant. If the heat feels too high and the flour begins to darken quickly, turn it down.
Building the Creamy Base
Transition to a whisk. Add the milk in small increments—about half a cup at a time initially. Whisk vigorously after each addition. The mixture will thicken rapidly at first, then loosen into a silky sauce. Once all the milk is in, stir frequently as it comes to a simmer. You will feel the weight of the soup increase as the starches activate.
Flavor and Cheese Integration
Stir in the beef consommé. This adds a depth of “umami” that regular beef broth cannot provide. When adding the provolone, do so in handfuls. Provolone has a lower melting point and can become stringy if dumped in all at once. Stir until the cheese disappears into the broth, creating a cohesive, elastic texture.
The Final Touch
The roast beef should be added last. Since deli roast beef is already cooked, you only want to bring it up to the temperature of the soup. Boiling the beef for an extended time will make it tough and gray. Stir it in, let it sit for sixty seconds, and then take the pot off the stove.
Pro Tips
- Consommé over Broth: Always use beef consommé rather than standard broth. Consommé is clarified and concentrated, providing a richer mouthfeel and a clearer beef flavor that stands up to the heavy creaminess of the milk.
- Temperature Control: Never let the soup reach a rolling boil once the milk and cheese are added. High heat can cause the dairy to break or the cheese to separate into oily clumps.
- Cheese Selection: For the best flavor, ask your deli counter for a “sharp” or “aged” provolone rather than the mild non-smoked version. It provides a better contrast to the richness of the butter.
- Knife Work: Ensure your green peppers are diced to a uniform size. Since they are the firmest ingredient in the soup, having them too large can result in an inconsistent eating experience.
- Vegetable Moisture: If your mushrooms are particularly watery, sauté them for an extra two minutes before adding the flour to ensure the roux doesn’t become soggy.
- The “Cold Milk” Myth: While many chefs suggest warm milk for roux, room temperature milk works perfectly here as long as you add it slowly. It prevents the flour from “clumping” upon contact.
Variations or Substitutions
- The “Wit” Variation: Add a splash of Worcestershire sauce and use Cheez Whiz instead of provolone for a flavor profile that mimics the South Philly street style.
- Spice it Up: Replace the green bell pepper with diced poblano peppers or add a small tin of diced green chiles for a subtle heat that cuts through the dairy.
- Gluten-Free Alternative: Use a one-to-one gluten-free flour blend for the roux. Ensure the beef consommé is certified gluten-free, as some brands use yeast extract derived from barley.
- Mushroom-Free: If mushrooms are not to your liking, double the amount of green peppers and add a stalk of finely minced celery to maintain the vegetable bulk.
Serving Suggestions
- Bread Bowls: Hollow out small sourdough boules and fill them with the soup. The bread absorbs the savory broth, making the “sandwich” experience literal.
- Provolone Topping: Ladle the soup into oven-safe crocks, place a whole slice of provolone on top, and broil for sixty seconds until bubbly and brown, similar to French Onion soup.
- Garlic Butter Crostini: Serve alongside thick slices of French bread that have been toasted with garlic butter and parsley to dip into the thick base.
FAQs
Can I use leftover steak instead of deli roast beef?
Yes, leftover ribeye or flank steak works beautifully. Ensure you slice it against the grain into very thin strips so it remains tender when added to the hot liquid.
How do I store and reheat this soup?
Store in an airtight container for up to three days. When reheating, do so over low heat on the stove, adding a splash of milk if the soup has thickened too much in the refrigerator.
Why is my soup grainy?
Graininess usually occurs if the cheese is added to boiling liquid or if pre-shredded cheese with cellulose coating is used. Always use block cheese and melt it over low heat.
Can I freeze Philly cheese steak soup?
Freezing is not recommended for this specific recipe. The high dairy content and the roux-based thickener tend to separate and become grainy once thawed and reheated.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | 448 kcal |
| Protein | 25 g |
| Carbs | 21 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 1291 mg |
Disclaimer
Nutrition information is an estimate and may vary based on preparation and ingredients used.
Philly Cheese Steak Soup
Ingredients
- 0.75 cup unsalted butter
- 1 white onion, diced
- 1 green bell pepper, diced
- 8 ounces sliced fresh mushrooms
- 0.66 cup all-purpose flour
- 6 cups whole milk
- 10.5 ounces beef consommé (1 can)
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- 8 ounces provolone cheese, diced
- 12 ounces sliced roast beef, chopped
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the diced onion, green pepper, and mushrooms.
- Cook the vegetables for about 5 minutes until tender and fragrant. Stir in the flour and cook for 5 minutes more to create a light golden roux.
- Gradually whisk in the milk, adding it slowly to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened.
- Reduce the heat to medium-low. Stir in the beef consommé, salt, and black pepper until well combined.
- Slowly add the diced provolone cheese, stirring constantly for 3 to 5 minutes until the cheese is completely melted and the soup is smooth.
- Remove the pot from the heat and stir in the chopped roast beef. Let it sit for one minute to warm the beef before serving.
Notes
Equipment
- Large Dutch Oven or Heavy Pot
- whisk
- wooden spoon
- chef’s knife
