Philly Cheese Steak Soup

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This one pot Philly Cheese Steak Soup is going to be a new family favorite.  Take that classic sandwich and serve it up as a rich and creamy soup in a bread bowl.  Look at all of that melty cheese!


Philly Cheese Steak Soup

This Philly Cheese Steak Soup is one of those recipes,  that once we ate it, we were already planning it’s next appearance on our menu.  I make (and eat!) a lot of soup.  Like a lot, a lot of soup.  My love for it has definitely transferred over to my kids, too.  So, when I tell you that my oldest son (who’s eaten my food the longest!) Told me that this soup is one of my top 3 ever made?  I knew we had a keeper!


Philly Cheese Steak Soup - An Affair from the Heart for Gary's Quicksteak


This Philly Cheese Steak Soup recipe has been developed for and sponsored by Gary’s QuickSteak, but the love and opinions I have about their products are truly my own.


Gary's QuickSteak Sirloin Steak "Puck"

I have been cooking with Gary’s QuickSteak for a while now.  It’s a dream come true to be able to share some of our favorite “non-traditional” ways to eat a Philly Cheese Steak! If you have followed along with me for a while, (I have been at this a long time…) You know I have quite a few recipes that a classic cheese steak is the inspiration for.  Well, I can tell you, that now – those recipes have been made so much quicker and easier, using Gary’s QuickSteak!


Gary's QuickSteak

What do I Love about Gary’s QuickSteak?

  • Cooks from frozen in just minutes.
  • There is only one ingredient; sirloin beef.
  • Steak contains 23 grams of protein per serving.
  • Steak is low in carbohydrates.
  • Contains all of the seasoning you need in the “WOW Seasoning Packet” in each package.
  • The packaging! Packages are slim and perfect for stacking in your freezer.  You can see the product, right in the packaging.  No question what you’re buying.
  • Versatility. Options for using the steak are endless! Think outside the sandwich!



cheese steak soup

How about a little back story?  The story of this amazing steak, actually dates back to the 1980’s, right here in Nebraska.  In the early 80’s, Gary, the founder, opened a Philly Cheese Steak restaurant, called the Chartoose Caboose.  Being a Nebraska native, (and a child of the 80’s!! ) I remember this well.

Throughout the 80’s,  franchises were in 5 states, and Gary developed a method of slicing and portioning a quick release Philly Steak Meat product, known as the Steak-EZE* Puck.  Gary knows he has a good thing.  He sells his franchise, and invests his time processing and selling his legendary Quick Release Puck to the food service industry across Canada, United States, and Mexico, acquiring a patent in 1992.  Even after retiring in 1998, Gary still had the drive to share his Philly Cheese Steaks with us all.  In 2002, Gary started a place you may have heard of?  PepperJax Grill!  During his 14 years of owning Pepperjax, Gary started Glenn Valley Foods, the parent company of Gary’s QuickSteak.

That brings us to present and me getting the chance to tell you all about this delicious tasting steak, that has become a short cut in so many recipes here in my kitchen!




THREE other recipes, right here on my blog,  that are made quicker with Gary’s QuickSteak:

  1. Philly Cheese Steak Stuffed Peppers
  2. Philly Cheese Steak Sloppy Joe’s
  3. Philly Cheese Steak Dip



Philly Cheese Steak Soup

When I was deciding what to create, my mind was running wild with ideas! But since fall will soon be upon us, my mind kept turning to comfort food.  For me, soup = comfort food.

Sure, you can serve this up in a regular bowl, with some bread along the side for mopping up all of the deliciousness, or you can go all out and serve it up in a bread bowl!

I am no expert at Keto, but I know a lot of people follow the Ketosis way of eating, I feel like this recipe would be easily adaptable for that lifestyle, minus the bread, of course.


Gary's Quicksteak Soup

Our steak soup recipe starts with fresh bell peppers, white mushrooms, onion, garlic and Gary’s QuickSteak.



Philly Cheese Steak Soup prep

In your Dutch oven, melt some butter over medium high heat.  Add in peppers, onions, garlic and mushrooms.  Sauté for 4 minutes.



Gary's QuickSteak WOW seasoning Add in frozen quick steaks + WOW seasoning packets.  Continue cooking for another 4 minutes.



Philly Cheese Steak Soup prep

Add in Bay leaves, beef stock and bouillon cubes.  Bring to boil, reduce heat to low and simmer for 20 minutes. Pepper to taste.  Stir in a mixture of corn starch and water mixture.  Soup will begin to thicken.  Stir in cheese, until incorporated.  Add in cream.



cheesesteak soup with provolone cheese

Make sure to have plenty of extra provolone for topping the soup bowls.

I purchased my bread bowls at my HyVee Supermarket bakery.  But If you’d like to make your own, here is a fantastic recipe!

Where Can I Get some Gary’s QuickSteak?

Purchase Gary’s QuickSteak on Buy Nebraska! 

Check out Gary’s QuickSteak on their website for recipes, tips & ideas their amazing steak!

Follow along with them on their Facebook page and their Instagram page for recipes year round!

Love their products?  Share your Gary’s QuickSteak photos and tag #GarysQuickSteak #MealsInMinutes  – we love to see what’s cooking in your kitchens!

Guess what?  They also have chicken and corned beef



Gary's 20 Minute Chicken & Noodles
GARY’S 20 MINUTE CHICKEN & NOODLES In the time it takes for a pot of egg noodles to cook, you can have a delicious pot of chicken & noodles using these shortcuts. Gary’s Chicken & Noodles, comfort food in minutes.

Using Gary’s QuickSteak Chicken I made these Chicken & Noodles in 20 minutes! 


Reuben Cheese Ball
Reuben Cheese Ball – All of the things you love about a classic Reuben sandwich make up this Holiday Reuben Cheese Ball! Corned Beef, Sauerkraut, Swiss Cheese with cream cheese, coated in a pecan outside. Just waiting to be served up on mini rye slices or crackers.

Using the Gary’s QuickSteak Corned Beef, I made this quick and easy Reuben Cheese Ball for the holidays.  



Philly Cheese Steak Soup

Just like that — in under 30 minutes, your Philly Cheese Steak Soup is ready to serve!  Who couldn’t use a great easy recipe like this one?  You’ll have to tell all of your friends about this tasty steak soup recipe!





Philly Cheese Steak Soup in a Bread Bowl
4.66 from 32 votes
Print Recipe

Philly Cheese Steak Soup

This one pot Philly Cheese Steak Soup is a family favorite.  The classic cheese steak sandwich served up as a rich and creamy soup in a bread bowl.
Prep Time5 minutes
Cook Time28 minutes
Total Time33 minutes
Cuisine: American
Keyword: Philly Cheese Steak Soup
Servings: 8
Calories: 433kcal
Author: Michaela Kenkel


  • 2 packages Gary’s QuickSteak + WOW seasoning packets
  • 3 medium sized green bell peppers chopped
  • 1 medium sweet yellow onion chopped
  • 1 8 ounce package white mushrooms, chopped
  • 4 Tablespoon salted butter
  • 2 - 3 cloves garlic minced
  • 2 32 ounce cartons beef stock
  • 2 bay leaves
  • Fresh cracked pepper
  • 2 beef bouillon cubes
  • 1/3 cup corn starch dissolved in 1/3 cup water
  • 8 ounces provolone cheese shredded
  • 1 ½ cups heavy cream
  • Bread bowls for serving optional
  • Additional shredded Provolone for serving.


  • In your Dutch oven, melt butter over medium high heat. Add in peppers, onions, garlic and mushrooms. Sauté for 4 minutes. Add in frozen quick steaks + WOW seasoning packets. Continue cooking for another 4 minutes. Add in Stock, bouillon cubes and Bay leaves. Bring to boil, reduce heat to low and simmer for 20 minutes. Pepper to taste. Stir in corn starch and water mixture. Soup will begin to thicken. Stir in cheese, until incorporated. Add in cream.
  • Serve hot in bread bowls with additional cheese for topping. Or in a regular bowl with or without crusty bread for dipping.


Serving: 1g | Calories: 433kcal | Carbohydrates: 25g | Protein: 14g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 777mg | Fiber: 1g | Sugar: 5g


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  1. Anything that makes it easier for me to get dinner on the table faster is a win in my book… I like that I still am doing real cooking with real meat in this product… makes me feel better about serving it to my family!

    1. You and I have a lot in common! Just because you need a quick meal, doesn’t mean it has to be junk! Happy you found a new recipe to try!

  2. I never would have thought to turn a cheesesteak into a soup!!! The steak and seasoning really makes this so easy and hearty! My family is going to love this!!!

  3. Wow, I can see why this soup went straight to your son’s favorite recipe list! That seasoning mix with Gary’s QuickSteak sure is convenient to have all measured out. Adding this to my meal plan this week!

    1. I looked up the ingredients and it has a few then says “and secret spices” – I know that you can just order the seasoning if you want (the meat, too) If you follow the link in the post to “Buy Nebraska” you can get the seasoning there. It’s really good – not just on steak. It’s awesome on popcorn, eggs, all other meats, too.

  4. Where do you get 2 packages Gary’s QuickSteak + WOW seasoning packets; or what else can you use. instead. Thanks.

    1. Depending on where you live, you can get it in the store. There are also ways to order it online. It’s really good! The meat is REALLY thin-sliced beef, and the spice packet is their own blend of spices.

  5. What is Gary’s QuickSteak and WOW seasoning and where can I buy it?? I would love to make this recipe, but how good will it taste if I do not but this seasoning in??

    1. Depending on where you live, you can get it in the store. There are also ways to order it online. It’s really good! The meat is REALLY thin-sliced beef, and the spice packet is their own blend of spices. There is order information as well as store locations here in this post.

    1. No one has ever pointed that out to me before. I guess we all make typos sometimes, right?
      The rule of thumb with bay leaves is always to remove them before you serve a dish. Unless there was a case where something was pureed of course – then you would remove them before pureeing.

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