Prepare the Steak and Cheese Toasts

Start by placing your top round steak in the freezer for approximately 15 minutes. This professional chef technique makes slicing paper-thin pieces significantly easier and ensures your Philly Cheesesteak Soup has that authentic texture.

While the steak chills, prepare your cheese toasts by topping each baguette slice with 1 tablespoon of provolone cheese. Place under the broiler until the cheese becomes beautifully bubbly and golden. Set these aside – they’ll serve as the perfect accompaniment to your finished soup.

Cook the Vegetables

In a large, heavy-bottomed pot, melt the butter over medium heat. The butter creates a rich foundation that carries all the flavors throughout your soup. Add the diced onion, sliced celery, and mushrooms to the melted butter.

Cook these aromatic vegetables until they become tender and fragrant, approximately 5-7 minutes. This step builds the flavor base that makes restaurant-quality Philly Cheesesteak Soup at home possible. The vegetables should be softened but not browned.

Sprinkle the all-purpose flour over the cooked vegetables and stir continuously for 1-2 minutes. This creates a roux that will thicken your soup to the perfect consistency.

Add Broth and Simmer

Gradually incorporate the beef broth, whisking constantly to prevent lumps from forming. Add the broth slowly, mixing until smooth after each addition. This technique ensures your soup maintains a silky, professional texture.

Stir in the Worcestershire sauce, hot sauce, and sliced green bell peppers. These ingredients add the signature tangy, slightly spicy notes that define authentic cheesesteak flavor. Allow the mixture to simmer for about 10 minutes until all vegetables reach perfect tenderness.

Add Cream and Melt Cheese

Reduce heat to low and stir in the half and half, simmering gently for an additional 5 minutes. The cream adds richness and helps create that luxurious mouthfeel that makes this Philly Cheesesteak Soup so satisfying.

Remove the pot from heat – this is crucial for preventing the cheese from becoming grainy. Add both the provolone cheese (reserving some for garnish) and cheddar cheese, stirring until completely melted and smooth. The combination of these cheeses creates the perfect flavor balance.

Cook the Steak

Remove your chilled steak from the freezer and slice it as thinly as possible against the grain. Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat.

Add the sliced beef to the hot skillet and cook just until browned, approximately 2-3 minutes. Overcooking will make the meat tough, so watch carefully. The steak should remain tender and juicy.

Serve

Place a generous portion of the cooked beef in the bottom of each serving bowl. This presentation method ensures every spoonful contains the perfect meat-to-soup ratio that makes Philly Cheesesteak Soup so satisfying.

Ladle the hot, creamy soup over the beef and serve immediately alongside the prepared cheese-topped baguette slices. The contrast between the creamy soup and crispy cheese toast creates an exceptional dining experience.