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Philly Cheesesteak Soup

Recipe Info

Difficulty: Moderate
Mess Level: Moderate
Yield: 10 Servings
Prep Time: 20 min
Cook Time: 20 min


  • 1lb Ribeye or Skirt Steak
  • 8 oz Mushrooms
  • 1 Green Bell Pepper
  • 1 Red Bell or Yellow Bell Pepper
  • 1 Jalapeno (Optional)
  • 1 Sweet Onion
  • 1 Bunch Scallions
  • 1 Cup AP Flour
  • 6 oz Provolone Cheese
  • 8 oz White Cheddar
  • 2 Sticks (1 Cup) Butter
  • 1 Gallon Milk
  • Oil for Searing


  1. With a sharp knife, very thinly slice the beef against the grain. You can freeze it for an hour first to help you get a thinner slice. Cut the slices into bite-sized strips, set aside and allow to completely thaw before cooking.
  2. Dice the onion and bell pepper and thinly slice the mushrooms. Seed the jalapeño and finely mince it if using, slice the scallions.
  3. Shred the cheese and have at the ready.
  4. Heat a large skillet or soup pot over medium heat. Add enough oil to lightly coat the bottom and heat till it shimmers.
  5. Salt and pepper the beef then brown it in batches and remove with a slotted spoon. Add more oil if necessary and add the onion. Saute till tender then remove and add to the beef. Add more oil and sauté the bell peppers till crisp-tender, and add salt and pepper to taste. Remove and combine with the onions and beef.
  6. Add more oil if necessary and add the mushrooms and jalapeno. Saute till tender, salt, and pepper to taste. Combine with the beef, peppers, and onions...
  7. Make sure you have a long whisk and the milk at the ready as this will go quickly.
  8. Melt the two sticks of butter in the soup pot, it’s fine if there are brown bits left from the vegetables. When it’s melted, briskly whisk in all the flour.
  9. Whisk until the flour and butter combine in a paste, allow to cook and bubble while constantly whisking for about one minute till you have a blonde roux.
  10. Then slowly pour in half the gallon of milk while whisking constantly, the goal is to get the roux off the bottom of the pan and mix it well with the milk.
  11. Bring the soup to a boil. Be sure you continuously whisk along the bottom of the pan to keep the roux from burning. The soup will thicken when it gets hot enough to activate the roux (Close to a boil).
  12. Add in more milk and repeat the whisking and heating until it thickens again. You may add as much milk as you’d like until you reach your preferred consistency. You can check the thickness by dipping a spoon in and running your finger down the back to see if it holds the line.
  13. When it’s as thick as you’d like, turn your heat all the way to low. Whisk for one minute to cool down the soup, then slowly add the cheese one handful at a time until it’s melted in.
  14. Add plenty of salt and pepper, tasting as you go and add the sauteed vegetables. Garnish with scallions and serve with crusty bread if desired. Enjoy!

Note: If you want to hold this soup warm on the stove keep it on the lowest heat and whisk frequently along the bottom to keep the roux from scalding.

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Savannah Says...

  1. What is a roux? And how do I keep from ruining it?

    1. Roux is the glue of your stew!
      A roux is equal parts fat and flour, for everything you need to know about a roux, click here below!
  2. Why can’t I cook the beef when it’s frozen?

    1. Nobody likes steamed beef...
      Because the water that releases as it sits in the hot pan will steam the beef! This will make it rubbery and it won’t caramelize which is where all the flavor is at!
  3. Can I make this in the crockpot?

    1. Just because you can doesn't mean it's a good idea...
      Technically you could but working with roux’s and melting cheeses in the crockpot can be challenging as it’s hard to control the temperature. Plus you’d have to make the roux on the stove first anyways so might as well finish! Consider holding the finished soup on warm in the crockpot instead!
  4. Why can’t I saute all the vegetables at once?

    1. Patience is a virtue!
      Because it will overcrowd the pan! That means that as all the vegetables release their water they will steam everything instead of browning it. Which is fine but significantly less yummy.

Ramblings of a Line Cook

Philly Cheesesteak Soup is basically a way to eat several bowls of “cheese dip” and feel good about it. Traditionally you get provolone or cheese whiz on your Philly, blistered hot peppers are optional and there’s no sauce. I’m sure the authentic thing is fabulous that way but some of the knock-off Phillies you get these days taste dry as a board and leave me wanting nothing but a little white sauce to carry that cheese.

Enter Philly Cheesesteak Soup! It doesn’t get more “saucy” than this! I like to load my soup up with all the fixin’s and use several jalapenos to bring the heat. But if breaking a sweat after your first bite isn’t really your thing you can absolutely leave them out or just use the one that the recipe calls for.

Now, I use partly provolone and partly white cheddar because combining cheeses builds flavor! But feel free to throw in whatever sounds good to you as long as it’s in the “melty” category at the cheese counter. Most of the cheaper, packaged cheeses next to the pre-packaged deli meat are pretty melty as well.

And if there is one carnal sin you could commit during the making of this recipe it would be to undersalt. This soup is largely milk and flour based, both of which take a lot of salt. So taste as you go (I know, it’s a hard job), and put in a healthy pinch of pepper too, you’ll be glad you did.

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