Print

One-Pot Creamy Philly Cheesesteak Soup

Close-up of a hearty bowl of philly cheese steak soup topped with melted white cheese and green peppers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get all the rich, savory flavors of a classic cheesesteak in one hearty, creamy bowl. This easy, one-pot soup comes together quickly, making it perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound thinly sliced ribeye or sirloin steak
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 8 ounces cremini mushrooms, sliced (optional)
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded provolone cheese
  • 1/2 cup shredded mozzarella cheese (or more provolone)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the steak and cook until browned, about 3 to 4 minutes. Remove the steak with a slotted spoon and set it aside.
  2. Add the diced onion and bell pepper to the same pot. Cook until softened, about 5 to 7 minutes. Add the mushrooms, if using, and cook until they release their liquid and brown slightly.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Return the cooked steak to the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes to let the flavors combine.
  6. Stir in the heavy cream.
  7. Gradually add the shredded provolone and mozzarella cheeses, stirring constantly until the cheese melts completely and the soup is smooth. Do not let the soup boil after adding the cream and cheese.
  8. If you prefer a thicker soup, slowly whisk in the cornstarch slurry and simmer for 1 to 2 minutes until the soup thickens to your liking.
  9. Serve your hearty beef soup hot.

Notes

  • For a quick weeknight meal, use pre-sliced roast beef from the deli counter instead of raw steak. Add it in step 4 to warm through.
  • Serve this cheesy steak soup with slices of toasted bread topped with melted provolone for the full cheesesteak experience.
  • You can make this a low-carb or keto Philly cheesesteak soup by skipping the cornstarch slurry.

Nutrition

Find it online: https://yumdrizzle.com/philly-cheese-steak-soup-recipe-one-pot/