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
Units
Scale
- 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.