If you’re craving all the iconic flavors of a Philly cheesesteak in a cozy, comforting bowl, this One-Pot Philly Cheesesteak Soup Recipe is your new best friend. Imagine tender beef, sautéed peppers and mushrooms, melding with creamy cheeses all simmered together in one pot for an effortless supper full of rich, hearty satisfaction. This recipe takes everything you love about the classic sandwich and transforms it into a luscious, velvety soup that’s perfect for busy weeknights or whenever you need a warm hug on a chilly day.
Ingredients You’ll Need
Getting this One-Pot Philly Cheesesteak Soup Recipe just right is all about a handful of simple yet flavorful ingredients that build layers of taste, texture, and color. Each component plays a starring role, from the juicy beef to the aromatic veggies and cheesy richness.
- 1 tablespoon olive oil: The perfect base to brown the meat and soften the veggies with a subtle fruity note.
- 1 pound ground beef or thinly sliced sirloin steak: Choose your favorite protein for authentic Philly cheesesteak flavor and satisfying heartiness.
- 1 small onion (diced): Adds sweetness and depth to the broth as it cooks down.
- 1 green bell pepper (diced): Brings vibrant color and a fresh, mild bite to balance the richness.
- 1 cup mushrooms (sliced): Earthy flavor and meaty texture that complements the beef beautifully.
- 2 cloves garlic (minced): Garlic elevates all the savory flavors with a punch of aromatic warmth.
- 1 teaspoon salt: Essential for seasoning and bringing all the ingredients together.
- ½ teaspoon black pepper: Adds gentle heat and spice without overpowering.
- ½ teaspoon dried thyme: A subtle herbaceous note that brightens the soup’s overall flavor.
- 3 cups beef broth: The liquid foundation that carries those cheesesteak flavors into every spoonful.
- 1 tablespoon Worcestershire sauce: Delivers a savory, tangy umami boost true to Philly cheesesteak roots.
- 2 tablespoons all-purpose flour: Helps thicken the soup for a luscious, creamy texture.
- 1 cup milk: Softens and mellows the soup while adding creaminess.
- 1 cup shredded provolone or mozzarella cheese: Melts into a gooey, cheesy delight in every bite.
- 4 oz cream cheese (cubed and softened): For that ultra-creamy finish that makes this soup irresistibly smooth.
- Optional: croutons or toasted bread for serving: Adds a crunchy contrast that’s perfect for dipping.
How to Make One-Pot Philly Cheesesteak Soup Recipe
Step 1: Brown Your Beef or Steak
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef or thinly sliced sirloin steak and cook until it’s nicely browned and full of rich color. Don’t forget to drain off any excess fat for a cleaner taste and better texture in your final dish.
Step 2: Sauté the Vegetables
Once your beef is browned, toss in the diced onion, bell pepper, mushrooms, and minced garlic. Sauté everything for 5 to 6 minutes until those veggies soften and release their wonderful aromas, creating the perfect flavor base for your soup.
Step 3: Thicken It Up
Sprinkle your flour evenly over the meat and veggie mixture, stirring well to coat every bit. Cooking the flour for about a minute gets rid of that raw taste and prepares the base to thicken your soup later into a creamy dream.
Step 4: Add Broth and Seasonings
Pour in the beef broth and Worcestershire sauce, then stir in salt, pepper, and thyme. Bring your pot to a gentle simmer and let it cook for 10 minutes. This simmering melds the flavors beautifully and softens everything just right.
Step 5: Create the Creamy Finish
Lower the heat and stir in the milk, cream cheese, and shredded provolone or mozzarella. Keep stirring gently until the cheeses fully melt and the soup turns luxuriously creamy. This step transforms your soup into the cheesesteak experience you crave, all from one pot.
Step 6: Taste and Adjust
Before serving, taste your soup and adjust the seasonings if needed. Maybe a pinch more salt or a dash of pepper to make it perfectly balanced. Serve it piping hot with croutons or toasted bread on top for a satisfying crunch.
How to Serve One-Pot Philly Cheesesteak Soup Recipe
Garnishes
To elevate your soup even further, top it with fresh chopped parsley or a sprinkle of extra shredded cheese. A few crispy croutons or a swirl of olive oil can add that extra-special touch that makes every spoonful delightful and Instagram-worthy.
Side Dishes
This soup shines as a standalone comfort meal, but pairing it with a fresh green salad or a crisp coleslaw balances the richness beautifully. Garlic bread or warm baguette slices are also fantastic for soaking up every last drop.
Creative Ways to Present
For a fun twist, ladle your soup into bread bowls and broil briefly with extra cheese on top for a bubbly, golden crust. You can also serve it alongside a Philly cheesesteak sandwich sampler for the ultimate themed dinner party.
Make Ahead and Storage
Storing Leftovers
After enjoying your One-Pot Philly Cheesesteak Soup Recipe, simply let it cool completely before transferring to an airtight container. Stored in the refrigerator, it will stay delicious and safe to eat for up to 3 days.
Freezing
If you want to enjoy this hearty soup later, it freezes wonderfully. Portion it into freezer-safe containers, leaving a bit of room for expansion, and freeze for up to 3 months. Remember cheese-based soups sometimes change texture slightly after thawing but will still taste fantastic.
Reheating
For reheating, gently warm the soup on the stove over low heat, stirring occasionally. Adding a splash of milk or broth can help bring back that creamy consistency. Avoid microwaving for long periods to maintain the smooth texture.
FAQs
Can I use a different type of cheese in this soup?
Absolutely! While provolone and mozzarella give you that classic cheesesteak flavor, you can experiment with sharp cheddar or Monterey Jack for a different cheesy twist. Just make sure the cheese melts smoothly.
Is it possible to make this soup vegetarian?
Yes, simply swap the beef with plant-based meat substitutes or extra mushrooms, and use vegetable broth instead of beef broth. Adjust seasonings to maintain that rich umami punch.
Can I make this soup low-carb?
Definitely. Skip the flour and replace the milk with heavy cream for thickening. This keeps your soup full of flavor and creamy texture without the extra carbs.
What can I do if my soup is too thick?
If your soup thickens too much, just stir in a little more beef broth or milk to loosen it up to your favorite consistency. It’s very forgiving!
How long does this soup take to prepare and cook?
This entire recipe comes together in about 35 minutes — 10 minutes to prep and 25 minutes to cook — making it a perfect weeknight meal that doesn’t sacrifice flavor.
Final Thoughts
I can’t recommend this One-Pot Philly Cheesesteak Soup Recipe enough for anyone who loves comfort food that feels both indulgent and simple. It’s a wonderful way to transform classic sandwich ingredients into a warm, creamy bowl of happiness all in one pot. Give it a try and watch it become a regular in your meal rotation — you’re going to love how easy and delicious it is to make and share!
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One-Pot Philly Cheesesteak Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Description
One-Pot Philly Cheesesteak Soup is a creamy, hearty dish that combines the flavors of a classic Philly cheesesteak in a comforting bowl of soup. Made with ground beef or thinly sliced sirloin steak, sautéed vegetables, and rich cheeses, this easy stovetop recipe is perfect for a satisfying weeknight meal.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef or thinly sliced sirloin steak
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Seasonings and Liquids
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 cup milk
Cheese
- 1 cup shredded provolone or mozzarella cheese
- 4 oz cream cheese, cubed and softened
Optional
- Croutons or toasted bread for serving
Instructions
- Brown Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef or steak and cook until browned. Drain excess fat if needed.
- Sauté Vegetables: Add diced onion, bell pepper, mushrooms, and garlic to the pot. Sauté for 5–6 minutes, until softened and fragrant.
- Add Flour: Sprinkle flour over the mixture and stir well to coat all ingredients. Cook for 1 minute to remove the raw flour taste.
- Simmer Soup: Pour in beef broth, Worcestershire sauce, salt, pepper, and thyme. Bring the soup to a simmer and cook uncovered for 10 minutes to blend flavors and slightly thicken.
- Add Dairy and Cheese: Stir in milk, cream cheese, and shredded provolone. Cook on low heat, stirring frequently, until the cheeses melt completely and the soup becomes creamy, about 5 minutes.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt or pepper if necessary. Serve hot, optionally topped with croutons or toasted bread for added texture.
Notes
- For a low-carb version, omit the flour and substitute heavy cream for milk to thicken the soup.
- To get a gratinéed cheese finish, top the soup with extra shredded cheese and broil briefly in oven-safe bowls.
- Thinly sliced sirloin offers more authentic flavor but ground beef is a more economical and quicker alternative.
- Use fresh herbs instead of dried thyme for a brighter flavor if preferred.
