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Easy One-Pot Creamy Philly Cheese Steak Soup

A close-up of a white bowl filled with rich philly cheese steak soup, topped with shredded beef, green peppers, onions, and melted cheese.
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You can make this hearty, comforting Philly Cheese Steak Soup in one pot. It captures the rich flavors of a classic cheesesteak with tender beef, peppers, onions, and melted provolone cheese in a creamy broth. This recipe is quick enough for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ribeye or sirloin steak, thinly sliced
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 8 ounces sliced mushrooms (optional)
  • 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
  • 1/2 cup shredded sharp Cheddar cheese
  • 4 slices bacon, cooked and crumbled (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the 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 pot. Cook until softened, about 5 to 7 minutes. Add the mushrooms, if using, and cook for another 3 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover the pot, and let it simmer for 10 minutes to let the flavors combine.
  6. Stir in the heavy cream. Return the cooked steak to the pot.
  7. Gradually stir in the Provolone and Cheddar cheeses until the cheese melts completely and the soup becomes creamy. Do not let the soup boil after adding the cheese.
  8. Taste and adjust seasoning if needed. Serve the soup hot, topped with crumbled bacon if you choose.

Notes

  • For serving, you can serve this soup with cheesy toast or crusty bread for dipping.
  • If you prefer a lower-carb option, omit the optional bacon and serve with a side salad instead of bread.
  • You can use pre-cooked roast beef, thinly sliced, to make this an even quicker weeknight meal.

Nutrition

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