Dairy Free Philly Cheesesteak Soup

A classic Philly cheesesteak is one of my favorite comfort foods, but finding a version without cheese or butter can be tough.

That is why I created this dairy free philly cheesesteak soup. It gives you all the rich flavors of the classic sandwich right in a warm bowl.

Many people avoid dairy for health reasons or allergies, and giving up creamy soups is usually the hardest part.

With this recipe, you do not have to miss out at all. The tender beef, soft vegetables, and melted plant based cheese create an amazing texture without any real milk products.

Plus, topping each bowl with homemade garlic bread croutons makes it feel just like eating a warm sandwich.

Why This Recipe Is a Keeper

Classic Sandwich Flavor – You get all the savory flavors of a real Philly cheesesteak transformed into a warm bowl of soup.

Tender Ribeye Steak – Searing real ribeye creates super juicy meat that melts right in your mouth with every single spoonful.

Rich and Creamy Texture – Creamy oat milk and dairy free provolone create a velvety broth without upsetting your stomach.

Crunchy Hoagie Croutons – Homemade garlic croutons give you that authentic hoagie roll crunch right on top of your bowl.

Here’s What You’ll Need

For the Croutons

• 2 Dairy Free Hoagie Rolls, Cubed
• 2 tbsp Olive Oil
• 1/2 tsp Garlic Powder

For the Soup

• 1 lb Ribeye Steak, Thinly Sliced
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Olive Oil
• 2 tbsp Dairy Free Butter
• 1 large Yellow Onion, Sliced
• 1 Green Bell Pepper, Sliced
• 8 oz Cremini Mushrooms, Sliced
• 3 cloves Garlic, Minced
• 3 tbsp All Purpose Flour
• 4 cups Beef Broth
• 1 tbsp Worcestershire Sauce
• 1 lb Yukon Gold Potatoes, Diced Into 1/2 Inch Pieces
• 1 cup Unsweetened Oat Milk
• 6 slices Dairy Free Provolone, Torn

How to Make It

Step 1

Season the steak with the salt and pepper. Heat the olive oil in a large Dutch oven over high heat and sear the steak in batches for 1 to 2 minutes until browned. Transfer to a plate.

Step 2

Reduce the heat to medium and melt the butter in the pot. Add the onion, bell pepper and mushrooms and cook for 8 to 10 minutes until soft and golden. Stir in the garlic for 30 seconds.

Step 3

Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then add the Worcestershire sauce and potatoes and simmer for 15 minutes until the potatoes are tender.

Step 4

While the soup simmers, preheat the oven to 400°F. Toss the bread cubes with the olive oil and garlic powder and bake for 10 minutes until crisp.

Step 5

Stir the oat milk and seared steak into the soup and simmer for 3 minutes.

Step 6

Reduce the heat to low and add the provolone a few pieces at a time, stirring until melted.

Step 7

Taste and adjust the seasoning, then serve topped with the garlic croutons.

Recipe Tips

Slicing The Beef

I recommend slicing your steak against the grain to ensure it stays tender in the soup. This small step makes a huge difference in the final texture.

If the steak is too soft to cut thinly, freeze it for about 20 minutes first. It becomes much easier to get those paper thin slices.

Getting A Good Sear

I suggest browning the steak in small batches rather than all at once. Crowding the pan causes the beef to steam instead of getting that nice brown crust.

You only need a minute or two for each batch. This keeps the meat juicy and adds a deep flavor to the base of your soup.

Creating The Perfect Texture

You will get the best results if you cook your onions, peppers, and mushrooms until they are truly soft and golden. This releases their natural sweetness into the soup.

Make sure not to rush this step. It builds the foundation of flavor that makes this soup taste like a real Philly cheesesteak.

What to Make Next

• Dairy Free Broccoli Cheddar Soup
• Dairy Free French Onion Soup
• Dairy Free Loaded Baked Potato Soup
• Dairy Free Philly Cheesesteak Sandwiches
• Dairy Free Zuppa Toscana

Popular Questions

Can I use a different cut of beef if I cannot find ribeye?

You can certainly use sirloin or even flank steak as a substitute for ribeye. Just make sure to slice it very thinly against the grain so that it stays tender when you sear it.

Since these cuts are leaner, they will still provide that classic savory flavor that makes this soup so delicious. Just be careful not to overcook them during the initial searing step.