This Philly Cheesesteak Soup takes all the same flavors of the classic sub and turns them into a rich cozy bowl of soup. Filled with tender roast beef, peppers, mushrooms, and provolone simmered in a velvety broth, it’s the ultimate comfort food.

❤️ Why You’ll Love This Philly Cheesesteak Soup Recipe

• Classic Philly Cheesesteak flavors
• Tender bell peppers, mushrooms and onions
• Savory thinly shredded roast beef
• Simmered in a creamy, cheesy beefy broth
• Easy to make and family friendly

If you love a good Philly Cheesesteak, wait until you try it in soup form. This recipe transforms all the sandwich’s cheesy, savory goodness into a bowl of creamy comfort that’s easy enough for a weeknight dinner. It’s hearty, flavorful, and one of those meals that I look forward to all year around.

The beef is juicy and tender, the provolone melts right into the broth, and the peppers, onions, and mushrooms round it out with that classic flavor. What I love the most about this soup recipe is that it’s rich and so satisfying that. Whether you serve it with side salad or just as is, this is a meal that hits the spot every time.

If you love the flavors in this soup, be sure to check out my Philly Cheesesteak Casserole and Philly Cheesesteak Stuffed Peppers.

🛒 Ingredients for Philly Cheesesteak Soup

• Roast beef: Shredded or sliced thin for tender bites that soak up the broth.
• Beef broth: The savory base that ties everything together.
• Cremini mushrooms: Sliced for earthy flavor and hearty texture.
• Mascarpone cheese: Adds a silky, creamy richness.
• Provolone cheese: Melts right into the soup for that classic cheesesteak taste.
• Green and red bell pepper: Brings a little crunch and freshness.
• Yellow onion: A must for that authentic cheesesteak flavor.
• Garlic: Minced for a punch of savory depth.
• Olive Oil: Used to sauté the veggies and mushrooms.
• Worcestershire sauce: Gives the broth a deeper, beefier flavor.
• Salt and black pepper: Enhances and balances all the flavors.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Dutch oven or large pot
• Bullet blender or food processor

🔪 How to Make Philly Cheesesteak Soup

Heat a Dutch oven or large pot to medium and add in half the olive oil and mushrooms.

Sauté until they have some good color, then remove and set them aside.

Add in the remaining olive oil, chopped bell peppers, onions, salt and pepper.

Sauté until almost tender then add in the garlic and continue cooking for another 20 seconds.

Pour in the beef broth and simmer for 10 minutes with an offset lid.

Ladle 1 cup of broth into bullet blender with the mascarpone cheese and blend until creamy.

Shred the thinly sliced roast beef or have your deli person shred it for you.

Pour the creamy broth into the soup, along with the mushrooms and roast beef.

Simmer for 5 minutes and it’s ready to serve.

☑️ Storage Instruction

Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove.

Freezer: To freeze, cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight before reheating on the stove over medium heat.

🍴 What to Serve with This Cheesesteak Soup

This soup has plenty of protein and veggies to make it a complete meal-in-one. But, you can never go wrong with serving it with a warm slice of Keto-friendly Braided Herb Bread or Dinner Rolls . If you prefer a little crunch these Everything Bagel Crackers or even these Tortilla Chips are a delicious addition.

💡 Tips

• For the best flavor, let the mushrooms brown before removing them from the pan.
• Cut the veggies into uniform, bite-sized pieces so every spoonful has a good mix.
• Don’t rush the simmering step; it helps the broth soak up the veggie flavor.
• Shred the provolone fresh from a block for smoother melting and richer taste.
• Taste before serving; the cheese adds saltiness, so you may not need much extra.

🔄 Substitutions and Additions

• Cheese: You can swap provolone with mozzarella if that’s what you have on hand.

• Heat: Add jalapeños if you like a little heat with your cheesesteak.

• Spinach:  Stir in a handful of spinach at the end for an easy veggie boost.

• Steak: Try thinly sliced ribeye steak instead of roast beef for a more traditional Philly touch.

• Cream: Add a splash of heavy cream for extra richness if you like a creamier soup.

What Type Roast Beef Should I Use?

You can used thin slices of leftover roast, or deli roast beef.

 Can I Make This in Advance?

Absolutely. Make it up to 2 days ahead and reheat gently before serving.

Can I Make This in a Slow Cooker?

Yes, just sauté the veggies first on the stove, then transfer everything to the slow cooker and add the cheese at the end.

Can I Use Chicken Instead?

Of course! You can use shredded chicken or sliced deli chicken if you prefer.

🍽️ More Delicious Soup Recipes

• Jalapeño Popper Chicken Soup
• Keto Italian Wedding Soup
• Keto Cream of Wild Mushroom Soup
• Easy Keto Broccoli Cheese Soup
• Thai Coconut Curry Chicken Soup
• Smoked Sausage and Cauliflower Cheddar Soup