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One-Pot Philly Cheesesteak Soup Recipe

One-Pot Philly Cheesesteak Soup Recipe


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4.8 from 28 reviews

  • Total Time: 45 minutes
  • Yield: 6 1x

Description

Hearty Philly Cheesesteak Soup delivers classic sandwich flavors in a comforting bowl packed with tender beef, melted provolone, and rich broth. Warm, satisfying spoonfuls bring Philadelphia’s iconic sandwich to life with minimal cleanup and maximum deliciousness.


Ingredients

Scale

Main Proteins:

  • 1 lb (450 g) shaved beef or thinly sliced steak (such as ribeye)

Vegetables:

  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cups diced potatoes (or cauliflower for a low-carb option)

Remaining Ingredients:

  • 2 tablespoons olive oil
  • 3 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Salt, to taste
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley (optional, for garnish)

Instructions

  1. Warm olive oil in a spacious pot over medium-high temperature, creating a sizzling cooking surface.
  2. Introduce shaved beef to the heated oil, allowing the meat to caramelize and develop a rich, golden-brown exterior by searing for approximately 2-3 minutes on each side.
  3. Carefully extract the browned beef from the pot, transferring it to a separate holding plate while maintaining its succulent texture.
  4. In the same pot, incorporate diced onions and bell peppers, sautéing until the vegetables become translucent and slightly softened, releasing their aromatic essence.
  5. Sprinkle flour over the vegetables, stirring thoroughly to create a light, even coating that will help thicken the soup’s base.
  6. Gradually pour in beef broth and milk, whisking continuously to prevent lumps and ensure a smooth, creamy consistency.
  7. Introduce minced garlic, Worcestershire sauce, and seasonings, allowing the flavors to meld and intensify during the simmering process.
  8. Return the previously seared beef to the pot, gently folding it into the developing soup base.
  9. Let the mixture simmer, stirring occasionally, until the liquid slightly reduces and the flavors harmonize, approximately 10-12 minutes.
  10. Strategically layer sliced provolone cheese across the soup’s surface, creating a molten, gooey topping that will melt seamlessly into the rich broth.
  11. Cover the pot momentarily to facilitate complete cheese melting and create a luxurious, indulgent finish.
  12. Serve immediately in warm bowls, garnishing with optional fresh parsley for a vibrant touch of color and additional flavor dimension.

Notes

  • Choose high-quality thin-sliced beef for faster cooking and more tender texture.
  • Pat beef dry before searing to achieve better browning and prevent steaming.
  • Use a cast-iron or heavy-bottomed pot to distribute heat evenly and create delicious caramelization.
  • For a leaner version, swap beef with ground turkey or plant-based protein alternatives.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Lunch, Dinner
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 6
  • Calories: 490
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 34 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 90 mg