Philadelphia has the Liberty Bell — famous not because it’s perfect, but because it cracked and kept going. I’ve always liked that. There’s something comforting about a city that embraces its flaws instead of pretending they aren’t there. This soup is a little like that: familiar at first glance, but quietly rewritten where it matters.
I haven’t been able to eat green peppers since I was pregnant with my first son. No drama, no big declaration — they just never came back into my life. So when I started thinking about a cheesesteak in soup form, I didn’t force tradition where it no longer fit. Instead, I reached for roasted poblanos. They bring warmth and depth without bitterness, a softer note that lets the beef, onions, and provolone do what they’re meant to do.
That said, I’m not reckless with tradition. Green peppers still have their place in my kitchen — specifically in gumbo, where the holy trinity is non-negotiable. Some rules are sacred. Others are simply habits waiting to be questioned.
This soup leans into the good parts: deeply caramelized onions, plenty of meat, provolone melted straight into the broth, and a finish under the broiler that feels unmistakably cheesesteak. It’s rich, indulgent, and meant to be eaten hot, preferably from a bread bowl you fully intend to tear apart once the soup is gone.
Call it Philadelphia freedom — not throwing everything out, just choosing what stays.
Philly Cheesesteak Soup
Serves 6 to 8
INGREDIENTS
- 1½ to 2 pounds shaved beef (sirloin or ribeye)
- Kosher salt and freshly ground black pepper
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 16 ounces cremini mushrooms, sliced
- 2 poblano peppers
- 3 cloves garlic, minced
- 1 to 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 3 cups beef stock
- 1 cup whole milk
- ½ cup heavy cream
- 6 slices white American cheese
- 8 ounces sharp provolone cheese, freshly grated (plus more for topping)
- 2 teaspoons pepperoncini brine (optional but recommended)
- Thick slices sourdough bread, olive oil or butter, for brushing, and fresh chives for serving.
INSTRUCTIONS
- Broil the poblano peppers, turning as needed, until blistered and blackened on all sides. Transfer to a bowl, cover, and let steam for 10 minutes. Peel away the skins, remove seeds, and slice thinly. Set aside.
- Season the shaved beef generously with salt and black pepper. Heat a skillet over high heat with the oil. Sear the beef quickly, 30–60 seconds, just until lightly browned. Transfer to a plate; the beef should remain undercooked.
- In a large heavy pot, melt the butter over medium heat. Add the onions, season immediately with salt and black pepper, and cook until soft and lightly golden, about 10–12 minutes. Do not allow them to caramelize.
- Add the mushrooms and cook until they release their moisture and begin to brown, about 6–8 minutes. Stir in the garlic, sliced poblanos, and oregano; cook 1 minute until fragrant.
- Stir in the Worcestershire sauce and Dijon. Add the beef stock and bring to a gentle simmer. Cook for 10 minutes to build flavor.
- Reduce heat to low. Stir in the milk and cream. Do not allow the soup to boil from this point forward.
- Add the white American cheese and stir gently until fully melted and smooth. Remove the pot from the heat and add the provolone a handful at a time, stirring gently until melted. Season generously with black pepper and adjust salt as needed. Stir in the pepperoncini brine, if using.
- Fold the beef back into the soup and warm gently for 1–2 minutes. Remove from heat.
- Preheat the broiler. Brush sourdough slices lightly with olive oil or butter and toast until golden. Place the toasted bread on top of individual bowls of soup, cover with provolone cheese, and broil until melted and bubbling. Finish with chopped chives and a generous crack of black pepper. Serve immediately.
Storage
Refrigerate: Store the soup, without bread bowls, in an airtight container in the refrigerator for up to 3 days.
Freeze: The soup freezes best before the dairy are added. Cool completely, transfer to airtight containers, and freeze for up to 2 months.
Reheat: Thaw overnight in the refrigerator, reheat gently. Toast bread and broil cheese fresh for serving.
