There is a great deal of debate as to what goes into the perfect cheesesteak—but we have good news! This Philly cheesesteak stew recipe has the flavor of your favorite home-style sandwich in a bowl.

This savory stew is packed with tenderloin because we were feelin’ fancy, but you can easily substitute the tenderloin for boneless ribeyes, New York strip, flank steak—even chicken!

You won’t believe the results from a dish that only takes 20 minutes of prep time and 30 minutes to cook. You’re also in for a treat if you love green peppers and caramelized onions as much as we do. Top it off with the cheesy, roux-thickened broth and serve with a side of rustic bread—oh my!

recipebtnServe this soup recipe in a fancy homemade bread bowl!

A bowl of hearty Philly cheesesteak stew, topped with shredded cheese, with a loaf of bread — a perfect dinner on a cold night

Philly Cheesesteak Stew Recipe

This hearty Philly cheesesteak stew recipe makes a great meal and is best served with bread or in a bread bowl.


Yield: 6 -8 servings
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  • 1/2 cup all-purpose flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 lbs beef tenderloin, cut thinly against the grain
  • 4 Tbsp oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 14 1/2 oz can beef broth
  • 3/4 tsp beef bouillon, or salt
  • 1 lb package American cheese, or Provolone, cut into ½" cubes


  • In a large bowl, combine flour, onion powder, garlic powder, salt and pepper until completely incorporated. Add thinly sliced beef then toss to coat each piece entirely in the flour mixture—there will be extra flour in the bottom of the bowl after the beef has been coated.
  • Place a large soup pot over medium-high heat then add oil. Once oil is hot, add diced onions and bell pepper. Allow the veggies to cook for 5–6 minutes until very tender. Add beef and remaining flour then cook for 5 minutes, stirring constantly to begin browning the beef and cook the flour.
  • Add beef broth and beef bouillon (or salt) then stir to dissolve the flour in the pot. Be sure to scrape up the browned bits from the bottom of the pot to dissolve in the broth as well. Bring soup to a boil then reduce heat to low and simmer for 5 minutes, stirring frequently. The soup will thicken a bit as it comes to a boil.
  • Remove soup from heat then add the cheese—stirring constantly until the cheese has melted completely. Return pot to low heat, if necessary, and melt the cheese, but make sure to stir constantly so the bottom doesn’t scorch—scorching will ruin the batch!
  • Taste for seasoning then ladle soup into bowls and top with a bit of grated provolone and enjoy!


You can use American or provolone cheese in this recipe. We opted for American cheese in the broth then topped the stew with shredded provolone!
Calories: 621kcal, Carbohydrates: 17g, Protein: 50g, Fat: 39g, Saturated Fat: 17g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Cholesterol: 164mg, Sodium: 1569mg, Potassium: 821mg, Fiber: 1g, Sugar: 7g
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