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Philly Cheese Steak Soup


"A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter's night. Serve with a crusty loaf of French bread."
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40 m servings 448 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1291 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.
  2. Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.

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Read all reviews 6
  1. 7 Ratings

Most helpful positive review

Very good! A very original recipe that really hit the spot.

Most helpful critical review

While I thought this soup was ok... Overall, I thought it was pretty bland.

Most helpful
Most positive
Least positive

Very good! A very original recipe that really hit the spot.

Delicious and filling!! I made this soup in the croc pot with a few changes. I used a package of Hillshire Farms roast beef and a package of shredded Parmesan-Reggiano cheese. The only step I...

I'd give the recipe as is 4 stars, however, I doubled the cheese, added the beef with the cheese and simmered for 20 minutes and added extra beef stock, salt, pepper, garlic, and Italian seasoni...

Followed the recipe completely. Loved it. Will definitely make this again.

this was an awesome recipe and works great in a crock pot

While I thought this soup was ok... Overall, I thought it was pretty bland.