Cheesesteak soup is the kind of dish that makes an unforgettable impression. It’s warm, bold, and packed with the savory essence of a Philly classic—only now, it’s spoonable. With layers of melted cheese, tender shaved beef, and a broth infused with vegetables and spice, it’s a hearty upgrade that transforms a beloved sandwich into a comfort food masterpiece. Whether you’re serving it for a casual family dinner or cozying up on a cold evening, this soup delivers maximum satisfaction in every bite.
Ingredient Breakdown
The soul of this soup lies in the rich, meaty foundation of shaved beef and tangy pepperoncini. The beef offers a tender, savory bite that soaks up the broth’s depth, while the pepperoncini slices add a zesty contrast that cuts through the richness. These two ingredients work together to echo the bold character of a classic cheesesteak.
No cheesesteak would be complete without cheese—and this soup boasts a duo that’s hard to beat. Cheddar lends sharpness and body, while provolone brings a mellow, creamy finish. Combined, they melt into a velvety, flavorful base that’s both nostalgic and comforting.
The aromatic medley of onion, carrot, celery seeds, and garlic lays down the first layer of flavor. Sautéed until fragrant, these vegetables build a savory backbone that balances out the richness of the cheese and beef.
A well-executed roux is the key to the soup’s smooth, creamy texture. Flour is stirred into the sautéed vegetables with olive oil to form a golden base that thickens the broth without overpowering it. This technique creates that luscious consistency you’d expect from a chowder—but with a cheesesteak soul.
Chicken broth adds the necessary body and depth, while Worcestershire sauce and hot sauce sharpen the flavor profile with umami and gentle heat. These liquid elements come together to form a well-seasoned, boldly flavorful broth.
Instead of serving this soup with a side of bread, it’s crowned with golden, oven-toasted croutons made from hoagie rolls. They echo the sandwich roots of the dish while adding a delightful crunch to each bite.
The final touch? A scattering of fresh parsley. Light, herbal, and just slightly peppery, it lifts the dish and adds a vibrant contrast to the cheesy base.
Step-by-Step Preparation Guide
Start by gently sautéing the chopped onion, carrot, garlic, and celery seeds in olive oil. This process softens the vegetables and releases their flavor into the oil, setting the stage for a robust broth.
Once aromatic, stir in the flour along with Worcestershire sauce and a dash of hot sauce. The flour thickens the base as it toasts, while the sauces build complexity and warmth. Pour in the chicken broth and water, then simmer the mixture until the vegetables are tender and the base is rich with layered flavor.
Meanwhile, make the croutons by tossing cubed hoagie rolls with olive oil, seasoning them lightly with salt and pepper, and baking until golden brown. These crisped cubes will soak up the soup without going soggy too quickly.
When the broth is ready, blend it to a smooth purée. This step transforms the chunky base into a silky, cohesive soup that can cradle the cheese and beef without breaking.
Next, toss the shredded cheddar and provolone with a bit of flour to help them melt smoothly. Whisk the cheese into the hot soup slowly to avoid clumping, allowing the mixture to become rich and creamy.
While the cheese melts into the broth, sear the shaved beef in a skillet with olive oil until browned and tender. Stir in the pepperoncini and parsley, then season with salt and pepper. This topping brings bold flavor and a satisfying bite to each serving.
To serve, ladle the hot soup into bowls and top each with a generous portion of beef, a handful of croutons, and a sprinkle of fresh parsley for color and freshness.
Recipe Tips & Frequently Asked Questions
Preventing grainy cheese:
Toss the shredded cheese with flour before adding it to the soup. This helps emulsify the cheese as it melts and keeps the texture silky.
Best blender practices for hot soup:
Let the soup cool slightly before blending. Fill your blender only halfway, keep one corner of the lid open to let steam escape, and cover it with a towel to avoid splashes.
Achieving the perfect crouton crunch without over-baking:
Bake croutons until just golden, about 7–8 minutes. Let them cool on the sheet to crisp further without turning too hard.
Adjusting spice levels:
Use a mild hot sauce for subtle heat, or choose a spicier blend if you enjoy a kick. Adjust the number of pepperoncini slices to suit your taste.
Make-ahead tip:
Prepare the croutons and shred the cheese in advance. Store both in airtight containers so they’re ready to go when it’s time to cook.
Can I use leftover roast beef instead of shaved steak?
Yes, just warm it gently in the skillet so it doesn’t dry out.
Is it possible to freeze this soup for later?
Absolutely. Freeze it before adding the cheese or beef for best texture, then finish the recipe when reheating.
Can I make it ahead and reheat without separating the cheese?
Reheat gently over low heat and stir often. Avoid boiling to keep the cheese from separating.
What’s the best way to shred cheese for smooth melting?
Use a box grater and shred from a cold block of cheese. Pre-shredded cheese can contain anti-caking agents that affect melting.
Can I skip the croutons or use store-bought?
Yes, but homemade croutons add an authentic hoagie flavor and texture.
What to Serve With This Recipe
Pair your cheesesteak soup with a fresh, crisp green salad tossed in a lemony vinaigrette. The acidity balances the richness of the broth and cheese beautifully. For a heartier spread, serve alongside roasted Brussels sprouts, sautéed kale, or glazed carrots to bring an earthy note to the table. A cold, crisp lager or a dry white wine like Sauvignon Blanc makes an excellent drink pairing, cutting through the creaminess with refreshing contrast. This soup also makes a knockout centerpiece for casual parties, game-day spreads, or wintry nights in.
Creative Variations
Swap out the beef for sautéed mushrooms or plant-based alternatives to create a vegetarian version that still satisfies. Want a little more fire? Stir in finely diced jalapeños or a pinch of smoky chipotle powder for added depth. For a twist on the classic cheese combo, experiment with melty alternatives like fontina, gouda, or mozzarella. You can even go all in on presentation by serving the soup in hollowed-out bread bowls—perfect for dipping and devouring.
Cheesesteak soup takes everything you love about the iconic sandwich and transforms it into a rich, soul-warming experience. With velvety cheese, juicy beef, and bursts of heat and crunch, it delivers comfort with flair. It’s the perfect way to satisfy cravings and impress guests—all in one bowl.
Ingredients
2 tablespoons chopped fresh parsley, plus more for garnish
2 tablespoons olive oil (for sautéing beef)
1/4 cup jarred sliced pepperoncini
1 pound shaved beef steak or roast beef
8 ounces provolone cheese, shredded
8 ounces cheddar cheese, shredded
Kosher salt and freshly ground black pepper
2 soft hoagie rolls, cut into 1/2-inch cubes
6 cups low-sodium chicken broth
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1/3 cup plus 2 tablespoons all-purpose flour
2 cloves garlic, chopped
1/4 teaspoon celery seeds
1 carrot, chopped
1 small onion, chopped
5 tablespoons extra-virgin olive oil (divided)
Instructions
Preheat your oven to 400°F. In a large Dutch oven or a heavy-bottomed pot, warm 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, diced carrot, celery seeds, and garlic. Cook for about 3 minutes, stirring occasionally, until the onion becomes soft and fragrant.
Sprinkle in 1/3 cup of flour and stir well to coat the vegetables. Add the Worcestershire sauce and a few dashes of hot sauce, continuing to stir for another 2 minutes to cook off the raw flour taste. Pour in the chicken broth and an additional 2 cups of water. Bring everything to a rolling boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the vegetables are fully tender.
While the soup simmers, prepare the croutons. Toss the cubed hoagie rolls with 1 tablespoon of olive oil, season with salt and pepper, and spread them out on a baking sheet. Bake in the preheated oven for about 7 minutes, or until they turn golden and crisp. Remove from the oven and set aside.
Once the vegetables have softened, blend the soup until smooth using a blender in batches, or an immersion blender directly in the pot. Return the puréed soup to the pot and bring it to a boil. Lower the heat to a gentle simmer for 5 more minutes.
In a bowl, combine the shredded cheddar and provolone cheeses with the remaining 2 tablespoons of flour. Gradually whisk this cheese mixture into the hot soup, stirring continuously until fully melted and integrated. For an extra silky texture, purée the soup once more and return it to the pot. Bring to a low boil, then take it off the heat.
In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the shaved beef and cook, stirring occasionally, until browned and heated through—about 3 minutes. Stir in the sliced pepperoncini and chopped parsley, and season to taste with salt and black pepper.
To serve, ladle the velvety soup into bowls. Top each serving with a generous spoonful of the seasoned beef, a handful of crispy croutons, and a sprinkle of fresh parsley.
Cheesesteak Soup Recipe
Ingredients
- 2 tablespoons chopped fresh parsley plus more for garnish
- 2 tablespoons olive oil for sautéing beef
- 1/4 cup jarred sliced pepperoncini
- 1 pound shaved beef steak or roast beef
- 8 ounces provolone cheese shredded
- 8 ounces cheddar cheese shredded
- Kosher salt and freshly ground black pepper
- 2 soft hoagie rolls cut into 1/2-inch cubes
- 6 cups low-sodium chicken broth
- 1/2 teaspoon hot sauce
- 2 teaspoons Worcestershire sauce
- 1/3 cup plus 2 tablespoons all-purpose flour
- 2 cloves garlic chopped
- 1/4 teaspoon celery seeds
- 1 carrot chopped
- 1 small onion chopped
- 5 tablespoons extra-virgin olive oil divided
Instructions
- Preheat your oven to 400°F. In a large Dutch oven or a heavy-bottomed pot, warm 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, diced carrot, celery seeds, and garlic. Cook for about 3 minutes, stirring occasionally, until the onion becomes soft and fragrant.
- Sprinkle in 1/3 cup of flour and stir well to coat the vegetables. Add the Worcestershire sauce and a few dashes of hot sauce, continuing to stir for another 2 minutes to cook off the raw flour taste. Pour in the chicken broth and an additional 2 cups of water. Bring everything to a rolling boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the vegetables are fully tender.
- While the soup simmers, prepare the croutons. Toss the cubed hoagie rolls with 1 tablespoon of olive oil, season with salt and pepper, and spread them out on a baking sheet. Bake in the preheated oven for about 7 minutes, or until they turn golden and crisp. Remove from the oven and set aside.
- Once the vegetables have softened, blend the soup until smooth using a blender in batches, or an immersion blender directly in the pot. Return the puréed soup to the pot and bring it to a boil. Lower the heat to a gentle simmer for 5 more minutes.
- In a bowl, combine the shredded cheddar and provolone cheeses with the remaining 2 tablespoons of flour. Gradually whisk this cheese mixture into the hot soup, stirring continuously until fully melted and integrated. For an extra silky texture, purée the soup once more and return it to the pot. Bring to a low boil, then take it off the heat.
- In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the shaved beef and cook, stirring occasionally, until browned and heated through—about 3 minutes. Stir in the sliced pepperoncini and chopped parsley, and season to taste with salt and black pepper.
- To serve, ladle the velvety soup into bowls. Top each serving with a generous spoonful of the seasoned beef, a handful of crispy croutons, and a sprinkle of fresh parsley.
