Craving something hearty, cheesy, and undeniably satisfying? This Cheesy Steak Soup delivers all the comforting flavors of a Philly cheesesteak sandwich, in warm and creamy soup form. Loaded with savory ground beef or shaved steak, melty cheese, sautéed peppers, and crispy bacon, it’s the kind of meal that hugs you from the inside out.
Ingredients for Cheesy Steak Soup
To make this indulgent soup, you’ll need:
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1 lb ground beef or shaved steak
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4 slices bacon, chopped
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1 tablespoon olive oil (if needed)
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1 small yellow onion, diced
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1 green bell pepper, diced
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1 small red or orange bell pepper, diced
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3 garlic cloves, minced
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3 tablespoons all-purpose flour
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4 cups beef broth
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1 cup heavy cream (or half-and-half)
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1 teaspoon Worcestershire sauce
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1 teaspoon Italian seasoning
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½ teaspoon smoked paprika
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1 teaspoon salt, to taste
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½ teaspoon black pepper
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1½ cups shredded cheddar cheese
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½ cup shredded mozzarella cheese
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Chopped fresh parsley, for garnish
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Toasted bread slices, for serving (optional but highly recommended)
Required Kitchen Tools
This recipe comes together easily with basic kitchen gear:
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Large Dutch oven or deep soup pot
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Wooden spoon or spatula
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Ladle
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Measuring cups and spoons
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Cheese grater (if shredding your own cheese)
Step-by-Step Instructions
1. Cook the Bacon
In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy. Remove and set aside on a paper towel-lined plate, leaving about 1 tablespoon of grease in the pot.
2. Sauté the Vegetables
Add diced onion and bell peppers to the pot. Cook for 4–5 minutes until softened. Stir in minced garlic and cook another 30 seconds.
3. Brown the Beef
Add ground beef or shaved steak to the pot. Break it up with a spoon and cook until browned and no longer pink. Drain excess grease if necessary.
4. Thicken the Base
Sprinkle flour over the meat and veggies. Stir well to coat everything. Cook for 1 minute to remove the raw flour taste.
5. Add Broth and Seasoning
Gradually pour in the beef broth, stirring constantly. Add Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Bring to a gentle simmer.
6. Stir in the Cream
Reduce heat to low and add the heavy cream. Simmer gently for about 5–7 minutes until the soup thickens slightly.
7. Melt the Cheese
Add shredded cheddar and mozzarella gradually, stirring until melted and fully incorporated. Be sure not to let the soup boil once the cheese is added to avoid curdling.
8. Serve & Garnish
Ladle soup into bowls. Top with crispy bacon, a sprinkle of parsley, and an extra handful of shredded cheese if desired. Serve with toasted bread or a grilled cheese sandwich on the side.
Tips for the Best Cheesy Steak Soup
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Use high-quality cheese: For the smoothest melt, shred cheese fresh from a block instead of using pre-shredded.
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Customize your meat: Use thinly shaved ribeye for an authentic Philly twist or ground beef for simplicity.
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Add heat: A pinch of crushed red pepper or diced jalapeños adds a spicy kick.
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Make it low carb: Skip the bread and use heavy cream instead of flour to thicken.
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Double it: This soup freezes well—just omit the cheese and add it when reheating.
Approximate Nutritional Value (Per Serving – based on 6 servings)
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Calories: 480
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Protein: 25g
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Fat: 35g
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Carbohydrates: 10g
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Fiber: 1g
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Sugar: 2g
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Sodium: 650mg
Note: Nutritional values may vary based on ingredients and serving size.
Serving Suggestions
This soup is hearty enough to be a meal on its own, but even better with:
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Crusty sourdough toast or garlic bread
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A crisp green salad with vinaigrette
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A cold glass of beer or dry white wine
Conclusion
This Cheesy Steak Soup brings all the flavors of a loaded Philly cheesesteak into a cozy, creamy bowl of goodness. Perfect for chilly evenings, game days, or when you need a one-pot meal that feels like a warm hug.
