Easy One-Pot Philly Cheesesteak Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Easy One-Pot Philly Cheesesteak Soup transforms sandwich flavors into creamy beefy broth loaded with peppers, onions, and provolone that melts into cheesy perfection.

Ready in 35 minutes, it serves 6 with steakhouse richness and crusty bread dunkability.

Why This Recipe Works

Thin beef strips cook fast without toughness. Provolone melts smoother than cheddar. Peppers + onions caramelize in beef fat naturally. Cream cheese thickens without flour lumps. Worcestershire amplifies umami depth. Single pot cleanup maximizes weeknight appeal.

Ingredients & Prep

Soup:

• 1 lb thinly sliced sirloin or ribeye
• 1 green bell pepper, diced
• 1 onion, diced
• 8 oz mushrooms, sliced
• 4 cups beef broth
• 1 cup heavy cream
• 8 oz cream cheese
• 2 cups shredded provolone
• 2 tbsp Worcestershire
• 3 garlic cloves, minced
• 1 tsp Italian seasoning

Step-by-Step Instructions

1. Brown beef, peppers, onions, mushrooms large pot until caramelized.
2. Add garlic + Italian seasoning 1 minute fragrant.
3. Stir broth + Worcestershire; simmer 15 minutes.
4. Whisk cream cheese + heavy cream smooth; add to soup.
5. Stir provolone until melted glossy. Simmer 5 minutes thickened.
6. Season salt + pepper; serve hot.

Flavor Variations

Storage Tips

Fridge airtight 4 days; freezes 2 months.

FAQs

Cheese separates?
Low heat; temper cream cheese first.

Too thin?
Simmer uncovered; more cheese.

Beef tough?
Thin slices; high heat fast cook.

Conclusion

Easy One-Pot Philly Cheesesteak Soup sandwich-hugs cozy cheesy perfection.

Easy One-Pot Philly Cheesesteak Soup Recipe

Print Recipe

Easy One-Pot Philly Cheesesteak Soup transforms classic sandwich flavors into creamy beefy comfort with tender shaved steak, caramelized peppers and onions, and melted provolone in rich broth. Perfect cozy dinner ready in 30 minutes with golden cheesy bread bowl optional.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb thinly sliced ribeye or shaved steak
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 cup heavy cream
• 2 cups shredded provolone cheese
• 1 cup shredded white cheddar
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• Salt and black pepper to taste
•  
• Optional Bread Bowls:
• 4 sourdough rolls
• 2 tbsp melted butter

Instructions

• 1. Heat olive oil in large Dutch oven over medium-high. Add steak slices; cook 2-3 minutes until browned. Remove to plate.
• 2. Lower heat to medium. Add onion, bell pepper, mushrooms; cook 8 minutes until caramelized. Add garlic; cook 1 minute.
• 3. Sprinkle 2 tbsp flour over veggies; stir 1 minute. Gradually whisk in beef broth, scraping browned bits. Add Worcestershire, Dijon, thyme, 1 tsp salt, ½ tsp pepper. Simmer 10 minutes.
• 4. Stir in heavy cream and cooked steak. Gradually add 1½ cups provolone and all cheddar, stirring until melted and creamy. Simmer 5 minutes. Season to taste.
• 5. Optional: Hollow out sourdough rolls, brush insides with butter, fill with soup, top with remaining provolone. Broil until cheese bubbles.

Notes

• Freeze steak 30 minutes for easier thin slicing.
• Shaved steak from butcher or deli works best; ribeye sliced paper-thin second choice.
• Provolone essential for authentic cheesesteak melty texture.
• Make-ahead: Prepare through step 4, refrigerate up to 2 days, reheat gently.
• Leftovers thicken; thin with broth when reheating.

Nutrition

• Serving Size: 1½ cups
• Calories: 520
• Sugar: 5g
• Sodium: 1420mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 1g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 125mg

Keywords: one pot philly cheesesteak soup, philly cheesesteak pasta soup, creamy cheesesteak soup