If you love the rich flavors of a classic Philly cheesesteak, you’re going to adore this hearty One-Pot Philly Cheesesteak Soup. Combining tender beef, sautéed onions and peppers, and a creamy, cheesy broth, this soup is the ultimate comfort food. Perfect for a cozy weeknight meal, this one-pot recipe saves you time and cleanup while delivering incredible taste. Let’s dive into the details of how to make this irresistible soup!
Why You’ll Love This Recipe
- Quick and Easy: Made in just one pot, it’s perfect for busy weeknights.
- Packed with Flavor: All the classic Philly cheesesteak ingredients in a creamy soup form.
- Customizable: Adjust the ingredients to suit your preferences or dietary needs.
Ingredients for One-Pot Philly Cheesesteak Soup
Here’s what you’ll need to make this savory delight:
- 2 tbsp butter: For sautéing and adding richness.
- 1 lb beef sirloin or ribeye, thinly sliced: The star of the dish.
- 1 medium onion, diced: Adds sweetness and depth of flavor.
- 1 green bell pepper, diced: Classic Philly cheesesteak element.
- 1 cup mushrooms, sliced: Optional, but adds an earthy touch.
- 3 garlic cloves, minced: For a fragrant base.
- 4 cups beef broth: Provides the soup’s body and richness.
- 1 cup heavy cream: Adds creaminess.
- 2 cups shredded provolone or cheddar cheese: For that cheesy goodness.
- Salt and pepper to taste
- Optional: croutons or toasted bread for serving.
How to Make One-Pot Philly Cheesesteak Soup
Step 1: Sauté the Beef
- Heat a large pot or Dutch oven over medium heat.
- Melt the butter and sear the thinly sliced beef until browned. Remove and set aside.
Step 2: Cook the Vegetables
- In the same pot, sauté the onion, bell pepper, mushrooms, and garlic until tender and fragrant.
Step 3: Build the Soup Base
- Pour in the beef broth, scraping the bottom of the pot to release flavorful bits.
- Add the heavy cream and stir well.
Step 4: Add the Cheese and Beef
- Gradually stir in the shredded cheese until melted and creamy.
- Return the cooked beef to the pot and simmer for 5-10 minutes.
Step 5: Serve and Enjoy
- Ladle the soup into bowls, garnish with additional cheese if desired, and serve with croutons or toasted bread for dipping.
Pro Tips for the Best Philly Cheesesteak Soup
- Choose Quality Beef: Ribeye offers the best flavor, but sirloin works well too.
- Add Heat: Sprinkle in some red pepper flakes for a spicy kick.
- Make It Low-Carb: Skip the bread and use more vegetables for a keto-friendly version.
- Prep Ahead: Chop your veggies in advance to save time.
Perfect Pairings
This soup is a meal on its own, but you can pair it with:
- Garlic bread for extra dipping.
- A simple side salad for a balanced meal.
- Crispy fries to channel classic Philly cheesesteak vibes.
Final Thoughts
This One-Pot Philly Cheesesteak Soup is everything you love about the iconic sandwich, transformed into a soul-warming dish. Whether you’re cooking for a family dinner or meal-prepping for the week, this recipe is sure to become a favorite.
Serving and Storage Tips for One-Pot Philly Cheesesteak Soup
Serving Tips
- Presentation Matters: Ladle the soup into shallow bowls and garnish with extra shredded cheese, chopped parsley, or a drizzle of cream for a gourmet touch.
- Pair It Right: Serve with crusty bread, garlic toast, or buttery crackers to complement the creamy, cheesy broth. For a low-carb option, pair it with a crisp green salad or roasted veggies.
- Family-Style Serving: If hosting, keep the soup warm in a slow cooker and set up a toppings bar with croutons, cheese, and herbs for guests to customize their bowls.
Storage Tips
Refrigeration:
- Let the soup cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3-4 days.
Freezing:
- While creamy soups can sometimes separate when frozen, you can freeze Philly Cheesesteak Soup with care.
- Allow the soup to cool fully, then pour it into freezer-safe bags or containers.
- Leave room at the top for expansion and store for up to 3 months.
Reheating:
- For refrigerated soup, warm it gently on the stove over low heat, stirring occasionally.
- If frozen, thaw it overnight in the fridge before reheating.
- Add a splash of beef broth, cream, or water to restore the creamy texture if the soup thickens too much.
By following these serving and storage tips, you’ll ensure every bowl of One-Pot Philly Cheesesteak Soup is as delicious as the first!
1. Can I use a different type of cheese?
Absolutely! While provolone is a classic choice for Philly cheesesteak flavor, you can substitute it with cheddar, mozzarella, or even Swiss for a unique twist. A mix of cheeses can also enhance the flavor.
2. Can I make this soup ahead of time?
Yes, this soup is great for meal prep. Prepare it a day in advance, store it in the refrigerator, and reheat it gently on the stove. The flavors deepen over time, making it even more delicious the next day.
3. How can I make this soup lighter?
To lighten the soup, use milk or half-and-half instead of heavy cream. You can also reduce the amount of cheese or opt for a low-fat cheese alternative. Adding extra vegetables, like zucchini or cauliflower, can also make it healthier without sacrificing volume.
4. What’s the best way to reheat leftovers without curdling the soup?
Reheat the soup over low heat on the stove while stirring frequently. Avoid boiling, as this can cause the cream and cheese to separate. Adding a splash of broth or cream while reheating can help restore its silky consistency.
One-Pot Philly Cheesesteak Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Soup, Comfort Food
- Cuisine: American-Inspired
Description
This One-Pot Philly Cheesesteak Soup combines all the savory, cheesy flavors of a classic Philly cheesesteak sandwich in a creamy, hearty soup. Packed with tender beef, sautéed peppers, onions, and melted provolone, it’s a comforting dish perfect for any time of year.
Ingredients
- 2 tbsp olive oil
- 1 lb (450 g) shaved beef or thinly sliced steak (such as ribeye)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream
- 2 cups diced potatoes (or cauliflower for a low-carb option)
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- Salt, to taste
- 1 tbsp Worcestershire sauce
- Fresh parsley (optional, for garnish)
Instructions
1. Sear the Beef:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the shaved beef and cook until browned, about 2-3 minutes per side. Remove the beef and set aside.
2. Sauté the Vegetables:
- Add the remaining tablespoon of olive oil to the pot.
- Sauté the onions and bell peppers until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute.
3. Build the Soup Base:
- Return the beef to the pot along with the smoked paprika, black pepper, and Worcestershire sauce.
- Stir in the beef broth and bring to a gentle boil.
- Add the diced potatoes (or cauliflower) and simmer until tender, about 15-20 minutes.
4. Add Cream and Cheese:
- Reduce the heat to low and stir in the heavy cream. Simmer for 5 minutes.
- Gradually add the shredded provolone and mozzarella cheeses, stirring until melted and smooth.
5. Serve:
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or rolls for dipping.
Notes
- Beef Substitute: Use ground beef or thinly sliced deli roast beef as a quick alternative.
- Cheese Options: Substitute provolone with cheddar or American cheese for a different flavor profile.
- Make Ahead: This soup reheats beautifully—store leftovers in an airtight container in the refrigerator for up to 3 days.