October 2nd, 2014

Philly Cheese Steak Soup (Slow Cooker)

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It’s my favorite time of year–soup weather! And when it comes to preparing hearty fall soups like this Philly Cheese Steak Soup for my family, my slow cooker is my favorite kitchen helper. 


I can’t tell you how many slow cookers I’ve owned over the years, but my Hamilton Beach Set ‘n Forget®  6 Quart Programmable Slow Cooker is by far the best!

It has absolutely everything I’ve ever wanted in a slow cooker. The removable crock is a must, in my opinion, for easy clean up.

Like most slow cookers, this Hamilton Beach version allows you to choose a high or low heat setting, but you can also use the program mode to cook your food for a certain amount of time–perfect if your meal will be done before you get home.

The slow cooker just switches to the warm setting until you arrive. There’s even a meat probe for cooking meats to the proper internal temperature.



It seems like things always get crazy right before dinner time, at least at our house.

That’s when I’m out picking kids up from after-school activities or soccer practice, and then I’m tempted to just pick up some fast food and call it a night.

But with my Hamilton Beach slow cooker, I can get all my dinner prep work done ahead of time, and my family can enjoy a home cooked meal together at the end of the day.


Philly Cheese Steak Soup

Preparation 25 mins Cook Time 4-80 mins Total Time 8 hrs 25 mins


  • 3-4 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 2 pounds sirloin steak, cubed
  • 6 cups low sodium beef broth
  • 1/4 cup flour
  • 1 teaspoon Worcestershire sauce
  • 2 cups sliced mushrooms
  • 1/4 teaspoon cayenne pepper
  • 8 ounces American cheese, cubed
  • 4 ounces cream cheese, softened for 20-30 seconds in microwave
  • 2-3 sub buns, cut into 1/2 inch cubes
  • Salt and pepper, to taste
  • Shredded mozzarella cheese, for garnish
  • French fried onions, for garnish
  • Chopped fresh parsley, for garnish


  1. Heat 2 tablespoons olive olive in a large skillet over medium high heat. Add the onions and garlic and cook until soft, 3-5 minutes. Transfer to a lightly greased slow cooker.
  2. Add cubed steak to skillet and sear on all sides until meat is dark golden brown, adding more oil if needed. Add to slow cooker with onions and garlic.
  3. Whisk together beef broth, flour, and Worcestershire sauce. Add to slow cooker along with mushrooms and cayenne pepper.
  4. Cover and cook on low for 6-8 hours. One hour before serving, turn slow cooker to high heat. Add the American and cream cheese. Stir every 10-15 minutes as the cheese melts.
  5. Preheat oven to 400 degrees. Toss cubed bread with 1-2 tablespoons olive oil. Season with salt and pepper to taste. Toast for 7-8 minutes, or until bread is golden and crispy.
  6. Ladle soup into bowls. If desired, top with shredded mozzarella cheese, toasted bread cubes and French fried onions.
2 reviews

This is a sponsored post for Hamilton Beach. All opinions stated are my own.



  1. I LOVE that this is travel friendly!! I had transported one once and the lid fell off in the car and oh what a mess. And this soup?? Amazing!

  2. Grace Thompson says:

    Looks like a great crockpot.

  3. Grace Thompson says:

    Looks like a great crockpot.

  4. This is delicious. I love Philly cheese steak. ~ Catherine

  5. I think this sounds amazing. I’ve got to make it!

  6. It comes full of the soup, right? 😉

  7. This looks amazing! There is nothing better than coming home to a delicious meal ready to enjoy.

  8. After 9 months of “meatless mondays” I decided to switch things up. Now we have “soup and sandwich mondays.” This recipe was the hubby’s request. Made it with much reserve and hesitation. Philly cheese steak in a soup? Oh yeah. It nails it. And is WONDERFUL! Our 2yr old devoured a bowl herself. We used a leftover roasted garlic loaf for our croutons. For anyone wanting to try this… DO NOT USE REG BEEF BROTH! Danelle isn’t just trying to make this slightly healthier. She means business. We used reg beef broth because we were afraid of losing flavor. Bad idea. Way too much sodium. Had we just listened to Danelle, we wouldn’t have been so dehydrated afterwards. Also, for those that love mushrooms like us, go ahead and double them. You got room. Promise. 🙂

  9. Looks amazing can you make this ahead of time and freeze it for a later date?

    • I’ve never tried freezing it. I’m not sure how well it would work with all of the cheese, but if you give it a try, I’d love to know how it turns out.

      • I did freeze it, but what i did was that I did not add the cheeses until they day that we had it. It turned out really well that way


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