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One-Pot Creamy Philly Cheese Steak Soup

Close-up of a hearty bowl of creamy philly cheese steak soup topped with melted white cheese, steak pieces, and bell peppers.
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Make this rich, hearty Philly Cheese Steak Soup in one pot for an easy weeknight dinner. It captures all the classic cheesesteak flavors with tender beef, sautéed peppers and onions, and melted provolone cheese in a velvety broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ribeye steak or sirloin, thinly sliced
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 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
  • Optional: Bacon, cooked and crumbled, for topping

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly 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. Sauté for 5 to 7 minutes until the vegetables soften. Add the minced garlic and cook for 1 more minute 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, cover, and let it simmer for 10 minutes so the flavors combine.
  5. Stir in the heavy cream. Continue to heat gently, but do not let it boil after adding the cream.
  6. Reduce the heat to the lowest setting. Gradually add the shredded provolone cheese and the cubed cream cheese, stirring constantly until both cheeses are completely melted and the soup is smooth and creamy.
  7. Taste and adjust seasoning if needed. Serve this savory creamy soup ideas hot, perhaps topped with crispy bacon or alongside cheesy toast for the ultimate comfort food soup experience.

Notes

  • For a low-carb or keto Philly soup alternative, skip any flour used for thickening and ensure you use full-fat cream and cheese.
  • If you prefer using roast beef, add pre-cooked, chopped deli roast beef during the last 5 minutes of simmering instead of cooking raw steak.
  • This recipe is great for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenuser.net/philly-cheese-steak-soup-recipe/