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
Scale
- 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