Creamy Philly Cheesesteak Soup with Beef, Peppers, and Smoked Gouda
This Creamy Philly Cheesesteak Soup transforms the classic sandwich into a rich, comforting bowl of savory goodness. Tender beef, sautéed peppers and onions, and earthy mushrooms are simmered together in a flavorful beef stock before being finished with heavy cream and plenty of melted cheese. The result is a hearty, satisfying soup inspired by the bold flavors of a traditional Philly cheesesteak.
With smoked Gouda, Swiss, and sharp cheddar melted into the broth, every spoonful is packed with creamy texture and deep, cheesy flavor. The vegetables add sweetness and balance, while the seasoned beef brings richness and substance. It’s a filling meal that’s perfect for cooler days or anytime you’re craving something warm and indulgent.
Creamy Philly Cheesesteak Soup with Beef, Peppers, and Smoked Gouda
Course: DinnerCuisine: AmericanDifficulty: Easy6–8
servings20
minutes35
minutes500–600
kcalIngredients
Stir-fry cut beef
Chipped steak
6–8 cups beef stock
Butter
5 tablespoons flour
- (Gluten-free option: 1 teaspoon xanthan gum or ⅔ cup arrowroot)
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
Onions, sliced into half-moons
1½ cups bell peppers (green and red)
2 packages mushrooms
- (Optional substitute: cauliflower)
Swiss cheese, freshly grated
Smoked Gouda cheese, freshly grated
Sharp cheddar cheese, freshly grated
1 cup heavy whipping cream
Directions
- Melt the Butter
Place a large pot over medium heat and add the butter. Allow it to melt slowly, making sure it doesn’t brown. - Sauté the Vegetables
Add the sliced onions, bell peppers, and mushrooms to the melted butter. Cook over medium heat, stirring occasionally, until the vegetables are tender. This will take about 8 to 10 minutes, depending on how large your vegetable pieces are. - Prepare the Beef
Using kitchen shears or a knife, cut the stir-fry beef and chipped steak into smaller, bite-sized pieces. This makes the soup easier to eat and ensures even cooking. - Add Flour and Cook
Once the vegetables are tender, sprinkle the flour evenly over the mixture. Stir constantly and cook for 2 minutes to remove the raw flour taste and help thicken the soup later. - Add the Beef
Add the prepared beef to the pot. If there are excess juices, use a slotted spoon to drain them before adding the meat. Stir to combine with the vegetables. - Pour in Beef Stock and Seasonings
Add 6 to 8 cups of beef stock to the pot. Stir in the Italian seasoning, salt, garlic powder, and onion powder. Bring the mixture to a boil, then reduce to a simmer. Let it simmer gently for 15 to 20 minutes so the flavors can develop. - Simmer Again Before Finishing
Bring the soup back to a gentle simmer for about 10 minutes before adding the cream and cheese. - Add Cream and Cheese
Stir in the heavy whipping cream, followed by the grated Swiss, smoked Gouda, and sharp cheddar cheese. Continue stirring until the cheese is fully melted and the soup becomes smooth and creamy. - Serve Hot
Serve the soup immediately while hot. If reheating later, warm it slowly over low heat and stir frequently to prevent the cheese from sticking to the bottom of the pot.
Recipe Video
Notes
- When reheating, always use low heat and stir frequently. High heat can cause the cheese to stick to the bottom of the pot and scorch, affecting the flavor and texture of the soup.
