If you love the flavors of a Philly cheesesteak sandwich but crave a warm, comforting meal, this One-Pot Philly Cheesesteak Soup is the perfect recipe for you. Combining tender beef, savory vegetables, and a cheesy broth, this dish is as hearty as it is delicious. Plus, it’s all made in one pot for easy cleanup—ideal for busy weeknights or cozy weekends at home.
Table of Contents
Ingredients for One-Pot Philly Cheesesteak Soup
Here’s what you’ll need to create this irresistible soup:
| Ingredient | Quantity |
|---|---|
| Thinly sliced beef (ribeye or sirloin) | 1 lb |
| Green bell pepper (diced) | 1 medium |
| Onion (chopped) | 1 medium |
| Mushrooms (sliced) | 1 cup |
| Garlic (minced) | 2 cloves |
| Beef broth | 4 cups |
| Heavy cream | 1 cup |
| Provolone cheese (shredded) | 1 1/2 cups |
| Butter | 2 tbsp |
| Flour | 2 tbsp |
| Worcestershire sauce | 1 tbsp |
| Salt and pepper | To taste |
| Optional garnish: fresh parsley or croutons |
Step-by-Step Guide to Making One-Pot Philly Cheesesteak Soup
1. Sauté the Vegetables:
- In a large pot, melt the butter over medium heat. Add the diced green bell pepper, chopped onion, sliced mushrooms, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes.
2. Cook the Beef:
- Push the vegetables to the side of the pot and add the thinly sliced beef. Sauté until the beef is browned and cooked through. Season with salt and pepper to taste.
3. Make the Roux:
- Sprinkle the flour over the beef and vegetables. Stir well to coat and cook for 1-2 minutes to eliminate the raw flour taste.
4. Add the Broth and Cream:
- Gradually pour in the beef broth while stirring to combine. Bring the mixture to a gentle simmer.
- Stir in the heavy cream and Worcestershire sauce. Let the soup simmer for 10-15 minutes, allowing the flavors to meld.
5. Melt the Cheese:
- Reduce the heat to low and add the shredded provolone cheese, stirring until fully melted and incorporated into the soup.
6. Serve:
- Ladle the soup into bowls and garnish with fresh parsley or croutons, if desired. Serve hot and enjoy!
Tips for the Best Philly Cheesesteak Soup
- Choose Quality Beef: Ribeye or sirloin are excellent choices for tender, flavorful beef.
- Don’t Skip the Roux: The flour helps thicken the soup and gives it a creamy consistency.
- Add Bread on the Side: Serve with crusty bread or garlic toast to soak up the cheesy broth.
- Customize Your Veggies: Feel free to add or omit vegetables based on your preference—red bell peppers or jalapeños make great additions for extra flavor.
Variations to Try
- Low-Carb Option: Replace the flour with almond flour or omit it entirely for a thinner soup.
- Cheese Swap: Use cheddar, Swiss, or mozzarella if you prefer a different cheese profile.
- Vegetarian Version: Substitute the beef with plant-based meat alternatives and use vegetable broth.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! This soup stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if needed.
Can I freeze Philly Cheesesteak Soup?
While you can freeze it, the texture of the cheese and cream may change slightly upon reheating. If freezing, consider leaving out the cream and cheese, then adding them fresh when reheating.
What’s the best way to slice the beef?
For thin, even slices, place the beef in the freezer for 20-30 minutes before slicing. This firms it up and makes it easier to cut.
The Perfect Comfort Food in a Bowl
This One-Pot Philly Cheesesteak Soup takes everything you love about the classic sandwich and transforms it into a warm, creamy, and satisfying soup. Whether you’re serving it as a main course or a starter, it’s sure to become a favorite in your household. Try it out and let us know how it turns out!