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Creamy One-Pot Philly Cheesesteak Soup

Close-up of rich, cheesy philly cheese steak soup topped with melted cheese and chives in a black skillet.
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Make this hearty, creamy Philly Cheesesteak Soup for a satisfying weeknight dinner. It captures all the flavors of the classic sandwich in one comforting bowl.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound sirloin steak or roast beef, thinly sliced
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 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

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the 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 pot. Cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Return the cooked steak to the pot. Reduce the heat to low and let it simmer for 10 minutes to allow flavors to combine.
  5. Stir in the heavy cream. Gradually add the provolone cheese and cream cheese cubes, stirring constantly until both cheeses are fully melted and the soup is smooth and creamy. Do not let the soup boil after adding the cheese.
  6. Serve the soup hot.

Notes

  • For an extra layer of flavor, cook 4 slices of crumbled bacon with the vegetables.
  • Serve this soup with crusty bread or slices of cheesy toast for dipping.
  • If you prefer a thicker soup, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth before adding the cheese.

Nutrition

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