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Creamy One-Pot Philly Cheesesteak Soup

Close-up of a bowl of creamy philly cheese steak soup featuring strips of beef and colorful bell peppers.
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You get all the rich, savory flavors of a classic Philly cheesesteak in a hearty, creamy soup. This one-pot recipe is perfect for a quick, comforting weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound thinly sliced ribeye steak or sirloin (or use deli roast beef)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red 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
  • 4 slices of bread, for serving (optional)
  • 1 cup shredded mozzarella cheese (for topping, optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the steak and cook until browned, about 3 to 5 minutes. Remove the steak with a slotted spoon and set it aside.
  2. Add the diced onion and bell peppers to the pot. Sauté until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Return the cooked steak to the pot. Pour in the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to blend.
  4. Stir in the heavy cream and cubed cream cheese. Stir constantly until the cream cheese has melted completely and the soup base is smooth.
  5. Gradually stir in the provolone cheese, a handful at a time, stirring until each addition is fully melted and the soup is velvety. Do not let the soup boil once the cheese is added.
  6. Taste the soup and adjust salt and pepper if needed. Serve immediately. You can serve this hearty beef soup with toasted bread or top with extra shredded mozzarella if you like.

Notes

  • If you prefer a slow cooker cheesesteak soup, sauté the vegetables and brown the meat first, then transfer everything to the slow cooker with the broth and seasonings. Cook on low for 4-6 hours. Stir in the cream and cheeses during the last 30 minutes of cooking.
  • For the best flavor, use thinly sliced ribeye steak. If you are short on time, high-quality deli roast beef works well for this easy weeknight soup.
  • This recipe is naturally low in carbohydrates if you skip the bread topping.

Nutrition

Find it online: https://spoonsprout.com/philly-cheesesteak-soup-recipe/