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Creamy One-Pot Philly Cheesesteak Soup

A bowl of creamy philly cheese steak soup topped with strips of steak, red and green peppers, served with a piece of crusty bread.
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This hearty soup captures the classic flavors of a Philly Cheesesteak—tender beef, sautéed peppers and onions, and melted provolone cheese—all in a rich, velvety, one-pot broth. It is a perfect comfort food for a cozy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound thinly sliced ribeye steak or sirloin steak
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 8 ounces mushrooms, sliced (optional)
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 1/2 cups shredded provolone cheese
  • 4 ounces cream cheese, cubed
  • For serving: Cheesy toast or crusty bread

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced steak and cook until browned. Remove the steak from the pot 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 moisture.
  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 allow the flavors to combine.
  6. Stir in the heavy cream and cubed cream cheese until the cream cheese melts completely into the broth.
  7. Gradually add the shredded provolone cheese, stirring constantly until the cheese melts and the soup becomes creamy. Do not let the soup boil after adding the cheese.
  8. Taste and adjust seasoning if needed. Serve this easy Philly soup hot with cheesy toast for dipping.

Notes

  • For a quicker version, use pre-cooked roast beef, thinly sliced, and add it during the last 5 minutes of simmering.
  • If you prefer a sharper cheese flavor, substitute half of the provolone with shredded sharp cheddar.
  • This recipe makes a great low-carb option if you skip the cheesy toast accompaniment.

Nutrition

Find it online: https://cookincorner.com/philly-cheese-steak-soup-recipe/