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One-Pot Philly Cheesesteak Soup

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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

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:

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the shaved beef and cook until browned, about 2-3 minutes per side. Remove the beef and set aside.

2. Sauté the Vegetables:

  1. Add the remaining tablespoon of olive oil to the pot.
  2. 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:

  1. Return the beef to the pot along with the smoked paprika, black pepper, and Worcestershire sauce.
  2. Stir in the beef broth and bring to a gentle boil.
  3. Add the diced potatoes (or cauliflower) and simmer until tender, about 15-20 minutes.

4. Add Cream and Cheese:

  1. Reduce the heat to low and stir in the heavy cream. Simmer for 5 minutes.
  2. Gradually add the shredded provolone and mozzarella cheeses, stirring until melted and smooth.

5. Serve:

  1. 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.

Find it online: https://recipe.ukfinda.com/one-pot-philly-cheesesteak-soup/