One-Pot Philly Cheesesteak Soup Recipe

Philly cheesesteak fans, rejoice! The savory and indulgent flavors of this iconic sandwich have been reimagined into a comforting bowl of soup. One-Pot Philly Cheesesteak Soup captures the essence of tender beef, sautéed onions, green peppers, and gooey cheese but presents it in a creamy and hearty soup form. Perfect for chilly days or when you’re craving something rich and satisfying, this recipe brings together everything you love about the classic Philly cheesesteak in an easy, one-pot format.

What makes this soup truly exceptional is its simplicity. You’ll spend less time cleaning up and more time enjoying the bold, creamy flavors. It’s also versatile: serve it as a starter, a main dish with crusty bread, or pair it with a crisp salad for a complete meal. Ready to elevate your soup game? Let’s dive into the details of this one-pot wonder.

Instructions

Step 1: Prepare the Beef

1. Thinly slice your beef into bite-sized strips. If using deli roast beef, cut into thin ribbons.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the beef strips, season with a pinch of salt and black pepper, and sear for 2-3 minutes until browned. Remove the beef from the pot and set aside. This step locks in the flavor of the beef.

Step 2: Sauté the Vegetables

1. In the same pot, melt the butter over medium heat.
2. Add the diced onions, green bell peppers, and mushrooms. Sauté for 4-5 minutes until the vegetables are soft and slightly caramelized.
3. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.

Step 3: Build the Soup Base

1. Sprinkle the flour over the sautéed vegetables and stir well to create a roux. Cook the mixture for 1-2 minutes to eliminate the raw flour taste.
2. Gradually pour in the beef broth while stirring constantly to prevent lumps from forming. The mixture will start to thicken slightly.
3. Add the cubed potatoes, Worcestershire sauce, dried thyme, and smoked paprika. Stir well to combine.

Step 4: Simmer

1. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are tender and cooked through.
2. Stir occasionally to ensure the potatoes don’t stick to the bottom of the pot.

Step 5: Add Cream and Cheese

1. Once the potatoes are tender, stir in the heavy cream and the cooked beef. Let the mixture simmer for another 5 minutes to blend the flavors.
2. Gradually add the shredded provolone cheese, stirring constantly until it melts into the soup, creating a creamy, velvety texture.

Step 6: Final Touches

1. Taste the soup and adjust the seasoning with additional salt and pepper, if necessary.
2. If you prefer a thicker consistency, mash some of the potatoes with a fork or potato masher directly in the pot.

Step 7: Serve and Garnish

1. Ladle the soup into bowls and garnish with chopped parsley, extra shredded cheese, or croutons.
2. Serve hot with a side of crusty bread for dipping. Enjoy!

Tips for the Perfect Philly Cheesesteak Soup

1. Choose the Right Beef: Traditional Philly cheesesteaks use ribeye, but sirloin or deli roast beef are excellent substitutes. Make sure to slice the beef thinly for even cooking.
2. Cheese Matters: Provolone cheese is the classic choice, but you can mix it with mozzarella for extra gooeyness or even use American cheese for a nostalgic touch.
3. Add Mushrooms for Depth: Mushrooms add a savory umami flavor that complements the beef and vegetables. If you’re not a fan, you can skip them, but they elevate the dish significantly.
4. Customize the Heat: If you like a bit of spice, add a pinch of red pepper flakes or a dash of hot sauce.
5. Thicken as Needed: If the soup feels too thin, mix an additional tablespoon of flour or cornstarch with water and stir it into the soup. Simmer until it thickens.

Serving Suggestions

• As a Main Dish: Serve the soup with a side of garlic bread or a warm baguette for dipping.
• As a Starter: Pair smaller servings of this rich soup with a light salad, such as a Caesar or mixed greens salad.
• For Meal Prep: Make a large batch and store portions in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave.

Nutritional Benefits

1. High in Protein: With beef and cheese as the main ingredients, this soup provides a substantial amount of protein, ideal for muscle repair and energy.
2. Rich in Calcium: The provolone cheese and cream contribute to a good dose of calcium for strong bones.
3. Vegetable Boost: Onions, peppers, and mushrooms bring fiber, vitamins, and antioxidants to the dish.
4. Low-Carb Option: To reduce the carb count, omit the potatoes or replace them with cauliflower florets.

Variations

1. Gluten-Free Version: Replace the flour with cornstarch or gluten-free all-purpose flour.
2. Keto-Friendly: Swap out the potatoes for cauliflower and use heavy cream without thickening agents.
3. Vegetarian Twist: Replace the beef with plant-based meat alternatives and use vegetable broth instead of beef broth.
4. Cheesier Option: Top each bowl with additional shredded cheese and broil briefly for a melted, golden finish.

History of Philly Cheesesteak

The Philly cheesesteak originated in Philadelphia, Pennsylvania, in the 1930s. Created by Pat Olivieri, a hot dog vendor, the sandwich quickly gained popularity for its flavorful combination of thinly sliced beef and melted cheese. Adapting this iconic dish into soup form retains its essence while offering a comforting twist.

Conclusion

This One-Pot Philly Cheesesteak Soup is the perfect blend of indulgence and comfort, delivering all the flavors of the classic sandwich in a warm, creamy bowl. Easy to prepare and endlessly customizable, it’s a crowd-pleaser that will quickly become a family favorite. Whether you’re enjoying it on a cold winter night or serving it at a casual gathering, this soup is sure to impress.

So grab your ingredients, fire up your stove, and treat yourself to the ultimate comfort food experience. Bon appétit!

Yield: 6

One-Pot Philly Cheesesteak Soup Recipe

Print

Philly cheesesteak fans, rejoice! The savory and indulgent flavors of this iconic sandwich have been reimagined into a comforting bowl of soup. One-Pot Philly Cheesesteak Soup captures the essence of tender beef, sautéed onions, green peppers, and gooey cheese but presents it in a creamy and hearty soup form. Perfect for chilly days or when you’re craving something rich and satisfying, this recipe brings together everything you love about the classic Philly cheesesteak in an easy, one-pot format.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 2 tbsp unsalted butter
• 1 lb (450g) thinly sliced steak (ribeye or sirloin works best), cut into bite-sized pieces
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 cup mushrooms, sliced (optional)
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups beef broth
• 1 cup heavy cream
• 2 cups shredded provolone cheese
• 2 medium russet potatoes, peeled and diced
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Sear the Steak:
   Heat 1 tablespoon of butter in a large pot over medium-high heat. Add the steak pieces and sear until browned on all sides, about 3-4 minutes. Remove the steak from the pot and set aside.
   
2. Sauté Vegetables:
   Add the remaining butter to the pot. Stir in the diced onion, green bell pepper, and mushrooms (if using). Cook for 4-5 minutes, until softened. Add the minced garlic and cook for 1 more minute, until fragrant.
   
3. Create the Base:
   Sprinkle the flour over the sautéed vegetables and stir well to coat. Gradually pour in the beef broth, stirring constantly to prevent lumps.
   
4. Add Potatoes and Simmer:
   Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
   
5. Finish the Soup:
   Stir in the heavy cream and the shredded provolone cheese. Mix until the cheese is melted and the soup is creamy. Return the seared steak to the pot and heat through. Season with salt and pepper to taste.
   
6. Serve:
   Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or rolls for dipping.

Notes

• Low-Carb Option: Substitute the potatoes with cauliflower florets for a low-carb version.
• Cheese Alternatives: You can use shredded mozzarella, cheddar, or a combination of cheeses if provolone isn’t available.