Best French Onion Cheesesteak Soup – 5 Start Restaurant Style

You’ve heard of Philly Cheeseteak Soup but have you ever made French Onion Cheesesteak Soup? It’s the kind of cozy dinner I crave the second I feel a slight chill in the air. Anything that feels like a hug in a bowl, like my Marry Me Chicken Pot Pie Soup, is my comfort zone.

French Onion Soup has to be my all time favorite soup, there’s something so special about the velvety caramelized onions, it’s the epitome of savory goodness. Meanwhile, my husband’s favorite type of soup is extra meaty and cheesy so I married a classic cheesesteak soup and French Onion Soup to create this one. It’s rich, cozy, and absolutely divine, and if your husband thinks soup isn’t a “real meal,” (like mine) this one will change his mind.

Why You’ll Love This French Onion Cheesesteak Soup

This French Onion Cheesesteak Soup delivers the best of both worlds, rich caramelized onions in a savory beef broth with tender seared steak and a trio of melty cheeses. You can keep it family friendly with simple seasonings, or lean into bistro vibes with Gruyère and a splash of apple juice for gentle sweetness. It is satisfying without being heavy, quick to pull together on a weeknight, and also feels special enough when you have guests.

This recipe is best with ribeye or sirlion but if all you have on hand is ground beef and you want a dish that feels like cofort food then give my ground beef stroganoff a try!

What You’ll Need

• 2 pounds steak, cubed, ribeye or sirloin work best
• 1/4 cup all-purpose flour
• 1,2 tablespoon olive oil
• 2 tablespoons butter
• 6 sweet onions, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup apple juice
• 1 teaspoon white wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme, or 3 fresh sprigs
• Salt and black pepper, to taste
• Onion powder and garlic powder, optional
• 1/4 cup half and half
• 4 cups water mixed with 2 tablespoons Better Than Bouillon beef base
• 3 ounces aged sharp cheddar, I love Unexpected Cheddar
• 2 ounces Gruyère cheese, shredded
• 1 ounce Parmesan cheese, finely grated
• Extra cheese for topping
• Ciabatta bread, sliced and toasted

Step-by-Step Instructions

1. Season the steak Pat the steak cubes dry with paper towels. Toss with salt, pepper, and flour until lightly coated.
2. Sear Heat olive oil in a large Dutch oven over medium heat until shimmering. Add steak in a single layer and sear about 2 minutes per side. The centers can stay pink, they will finish later. Sprinkle with a little onion powder and garlic powder if you like. Transfer to a plate.
3. Caramelize the onions Lower heat to medium-low. Add butter and the sliced onions. Cook, stirring every few minutes, until deeply golden, 18 to 22 minutes. If the pan looks dry at any point, add a splash of water to deglaze and keep the onions from scorching.
4. Build the flavor Stir in the minced garlic and cook 30 seconds. Add the apple juice, white wine vinegar, Worcestershire, and thyme. Cook 1 minute to let the liquids reduce slightly and pick up all those browned bits.
5. Simmer Return the steak and any juices to the pot. Pour in the beef base mixed with water. Bring to a gentle boil, then reduce to a simmer. Cook 12 to 15 minutes, uncovered, until the steak is tender and the broth tastes concentrated.
6. Make it creamy and cheesy Stir in the half and half. Reduce heat to low. Add the cheddar, Gruyère, and Parmesan a handful at a time, stirring until smooth and glossy. Taste and season with more salt and pepper as needed.
7. Toast and top Ladle soup into oven-safe bowls. Top each with a toasted slice of ciabatta and a small handful of shredded cheese. Air fry at 450°F for about 10 minutes, or broil in the oven on the top rack 2 to 4 minutes, until the cheese is bubbly.
8. Serve Let the bowls cool slightly. Finish with a pinch of thyme or cracked pepper, and enjoy your warm bowl of French Onion Cheesesteak Soup!

Cooking Tips

• Steak picks Ribeye gives you that indulgent, juicy bite, sirloin is leaner and still tender, and chuck works on a budget if you give it a longer simmer until soft.
• Onion moment Sweet onions like Vidalia or Walla Walla caramelize beautifully. If using regular yellow onions, add a teaspoon of sugar with the onions to encourage browning. Or you could add my garlic confit, it will also add a touch of sweetness from the caramelized garlic.
• Cheese swap Provolone melts like a dream, Havarti or Swiss can stand in for Gruyère, and sharp white cheddar keeps that tangy bite. Use what you love, just avoid pre-shredded if possible for the smoothest melt.
• No apple juice Use beef broth plus one teaspoon of brown sugar, or splash in a little pear juice or white grape juice. The idea is a gentle sweetness to balance the onions.
• Gluten-free option Skip the flour on the steak or use a gluten-free all-purpose blend. Serve with gluten-free baguette slices or omit the bread topper.
• Make ahead The soup base keeps well for up to 3 days in the fridge. Reheat gently, then add the bread and cheese topper right before serving so it stays bubbly.
• Kid friendly Keep the black pepper light, lean on cheddar, and let them sprinkle their own cheese on top. Leftover soup is amazing over buttered noodles for next-day lunches.

Final Thoughts

If you love the cozy ritual of French onion soup and the satisfying bite of a cheesesteak, this French Onion CheeseSteak Soup is going to live in your rotation. It is simple, it is craveable, and it tastes like you spent all afternoon on it, even though dinner hits the table in about an hour. If you make it, tag me @misslizheart I would love to see your recreations, and tell me which cheese combo your family loves most. And if you’re wanting another crave worthy soup, try my Marry Me Chicken Pot Pie Soup! It’s topped with a buttery golden biscuit and it’s so good!