When the craving for something comforting strikes, there’s nothing better than a hearty bowl of soup. Now imagine capturing the flavors of a Philly cheesesteak—the tender beef, gooey cheese, and sautéed veggies—in one creamy, indulgent dish. That’s exactly what this One-Pot Philly Cheesesteak Comfort Soup delivers. It’s rich, satisfying, and so easy to make that it might just become your new favorite.
The idea for this recipe came to me on a cold evening when I wanted something more comforting than a sandwich but with all the bold flavors of a Philly cheesesteak. The result? A soup so good that my family insists it’s a must-have during soup season. It’s perfect for busy weeknights or weekend gatherings, and the fact that it all comes together in one pot makes it even better.
Why You’ll Love This One-pot Philly cheesesteak soup
There are so many reasons this recipe deserves a spot in your rotation:
- Easy and quick: With minimal prep and just one pot, this soup is as simple as it is delicious.
- Bold and comforting flavors: Savory beef, creamy cheese, and perfectly seasoned vegetables combine to create a rich, satisfying dish.
- Family-friendly: Everyone loves the comforting taste of a Philly cheesesteak, and this soup makes it even more approachable.
- Customizable: You can tweak the ingredients to suit your preferences or dietary needs.
The cheesy, creamy base pairs perfectly with crusty bread for dipping, making every bite feel like the ultimate comfort food.
Preparation Time and Serving Information
Before diving into the recipe, here’s a quick overview of the time and servings:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 hearty bowls
Ingredients
Here’s what you’ll need to make this soup:
- 1 lb sirloin steak, thinly sliced: Tender steak is key to capturing the Philly cheesesteak vibe.
- 1 onion, diced: Adds sweetness and depth.
- 1 green bell pepper, diced: For that classic Philly cheesesteak flavor.
- 8 oz baby bella mushrooms, sliced: These bring an earthy richness to the soup.
- 4 cups beef broth: Creates the flavorful soup base.
- 1 cup heavy cream: Makes the soup rich and creamy.
- 1 cup shredded provolone cheese (or mozzarella): Melts beautifully into the broth.
- 1 tablespoon olive oil: For sautéing the veggies.
- 1 teaspoon garlic powder: Adds a warm, garlicky kick.
- 1 teaspoon dried thyme: Lends a subtle herbal note.
- Salt and pepper, to taste: Balances and enhances all the flavors.
- 2 tablespoons butter: Essential for creating a roux, if you want a thicker soup.
- 2 tablespoons flour (optional, for thickening): Helps achieve a velvety consistency.
- Fresh parsley, chopped (for garnish): Brightens the dish visually and flavorfully.
- Crusty bread or rolls (optional, for serving): Perfect for dipping.
Step-by-Step Instructions
Follow these steps to create a warm, delicious pot of soup that’s perfect for any occasion.
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the diced onion, green bell pepper, and sliced mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant, and the mushrooms release their moisture. This step is all about building the foundational flavors of your soup.
2. Cook the Steak
Push the vegetables to one side of the pot. Add the thinly sliced sirloin steak to the empty side and cook for 3-4 minutes, stirring occasionally, until browned on all sides. Sprinkle the steak and vegetables with garlic powder, thyme, salt, and pepper. Stir everything together to combine.
3. Prepare the Soup Base
Pour in the beef broth, scraping the bottom of the pot to release any browned bits (those are flavor gold!). Bring the soup to a gentle simmer and let it cook for 10 minutes. This allows the flavors to meld beautifully.
4. Thicken the Soup (Optional)
If you prefer a thicker soup, make a roux in a separate pan. Melt the butter over medium heat, then stir in the flour and cook for 1-2 minutes, whisking constantly. Gradually add some hot soup broth to the roux, whisking to combine. Pour this mixture back into the soup pot and stir well. Let the soup simmer for another 3-5 minutes until it thickens.
5. Add Cream and Cheese
Lower the heat and stir in the heavy cream. Once the cream is fully incorporated, add the shredded provolone cheese. Stir gently until the cheese melts completely and the soup becomes creamy and velvety. Taste and adjust the seasoning if necessary.
6. Serve and Enjoy
Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or rolls. Each spoonful is a perfect mix of savory steak, creamy broth, and tender vegetables.
How to Serve this One-pot Philly cheesesteak soup
This Philly Cheesesteak Soup is versatile and pairs wonderfully with a variety of sides.
- Crusty Bread or Rolls: Ideal for dunking into the cheesy broth.
- Simple Side Salad: A crisp, fresh salad balances the richness of the soup.
- Roasted Vegetables: Try roasted carrots or Brussels sprouts for a heartier meal.
Additional Tips for Success
- Slice the steak thinly: Thin slices cook faster and ensure tender bites.
- Use fresh cheese: Shred your own cheese for better melting and flavor.
- Customize the veggies: Add red bell peppers or omit mushrooms based on your preference.
- Don’t rush the simmer: Giving the soup time to simmer enhances the depth of flavor.
- Go gluten-free: Skip the roux or use gluten-free flour for thickening.
Recipe Variations
This recipe is easily adaptable to suit your tastes or dietary needs.
- Vegetarian Option: Swap the steak for tofu or lentils and use vegetable broth.
- Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños for a kick.
- Cheese Variations: Experiment with sharp cheddar, Monterey Jack, or a mix of cheeses.
- Low-Carb Option: Skip the flour and pair the soup with a low-carb bread alternative.
Freezing and Storing Leftovers
Got leftovers? Here’s how to store them:
- In the fridge: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
- In the freezer: Pour cooled soup into freezer-safe containers, leaving room for expansion. Freeze for up to 3 months.
- Reheating tips: Add a splash of broth or cream while reheating to restore the creamy texture.
Special Equipment
You don’t need much to make this soup, but a few tools can help:
- Large pot: Ensures even cooking and enough space for all the ingredients.
- Sharp knife: Makes slicing steak and vegetables a breeze.
- Ladle: Essential for serving soup neatly.
FAQs
Can I use ground beef instead of steak?
Yes! Ground beef is a budget-friendly alternative and works just as well.
What if I don’t have provolone cheese?
Mozzarella, mild cheddar, or Monterey Jack are great substitutes.
Can I make this soup dairy-free?
Use coconut milk for creaminess and omit the cheese. A sprinkle of nutritional yeast can mimic the cheesy flavor.
Can I freeze the soup?
Absolutely! Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the fridge before reheating.
Conclusion
This One-Pot Philly Cheesesteak Comfort Soup is a delicious, hearty meal that combines the classic flavors of a Philly cheesesteak with the warmth of a creamy soup. It’s easy to make, perfect for any occasion, and a surefire crowd-pleaser. Whether you’re cozying up on a cold night or looking for a quick weeknight dinner, this soup has you covered. Try it out and don’t forget to share your creations—I’d love to see how it turned out for you!
Print
One-Pot Philly Cheesesteak Soup – Creamy, Hearty Comfort
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This creamy One-Pot Philly Cheesesteak Soup combines the classic flavors of a Philly cheesesteak—tender beef, sautéed vegetables, and gooey cheese—into a hearty, comforting soup. It’s easy to make and perfect for cozy weeknight dinners.
Ingredients
- 1 lb sirloin steak, thinly sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 8 oz baby bella mushrooms, sliced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp butter
- 2 tbsp flour (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, green bell pepper, and mushrooms until soft.
- Push veggies aside; add steak slices and cook until browned. Season with garlic powder, thyme, salt, and pepper.
- Pour in beef broth, simmer for 10 minutes.
- (Optional) In a separate pan, create a roux with butter and flour. Add roux to soup for thickening.
- Stir in heavy cream and shredded cheese until melted and creamy.
- Garnish with parsley and serve with crusty bread.
Notes
- For a gluten-free version, skip the roux or use gluten-free flour.
- Swap provolone for mozzarella for a different cheesy flavor
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups and Stews
- Method: One-Pot Cooking
- Cuisine: American