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One-Pot Creamy Philly Cheese Steak Soup

A close-up of a white bowl filled with creamy philly cheese steak soup, topped with beef chunks, green peppers, melted cheese, and two toasted bread slices.
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Make this rich, hearty Philly Cheese Steak Soup in one pot for an easy weeknight dinner. It captures the classic sandwich flavors with tender beef, sautéed vegetables, and melted provolone cheese.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ribeye steak or sirloin, thinly sliced
  • 1 medium 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
  • 4 slices crusty bread, for serving (optional)
  • 1 cup shredded provolone or mozzarella cheese, for topping

Instructions

  1. Heat 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 for 5 to 7 minutes until the vegetables soften. If using mushrooms, add them now and cook until they release their moisture.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Return the cooked steak to the pot. Pour in the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 10 minutes to let the flavors combine.
  5. Stir in the heavy cream and cubed cream cheese until the cream cheese melts completely.
  6. Gradually stir in the 1 1/2 cups of shredded provolone cheese until the soup is smooth and creamy. Do not let the soup boil once the cheese is added.
  7. Ladle the soup into bowls. Top each serving with extra shredded provolone cheese. Serve immediately with crusty bread for dipping.

Notes

  • For a quicker method, substitute the fresh steak with 1 1/2 cups of pre-cooked, thinly sliced roast beef. Add the roast beef when you add the broth.
  • If you skip the cream cheese, you may need to use slightly more provolone to achieve the desired creaminess.
  • Serve this soup with cheesy toast for the ultimate comfort food experience.

Nutrition

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