Description
Bring the bold flavors of a Philly cheesesteak to your table in this rich and hearty One-Pot Philly Cheesesteak Soup. Packed with tender beef, sautéed bell peppers, creamy broth, and gooey melted cheese, this dish is comfort food at its finest. Ready in just one pot, it’s perfect for cozy dinners or impressing guests with minimal cleanup!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb (450 g) shaved beef or thinly sliced steak (such as ribeye)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream
- 2 cups diced potatoes (or cauliflower for a low-carb option)
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt, to taste
- 1 tablespoon Worcestershire sauce
- Fresh parsley (optional, for garnish)
Instructions
- Sear the Beef:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the shaved beef and sear until browned, about 2–3 minutes per side.
- Remove the beef from the pot and set it aside.
- Sauté the Vegetables:
- Add the remaining tablespoon of olive oil to the pot.
- Sauté the diced onions and bell peppers until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Build the Soup Base:
- Return the browned beef to the pot.
- Season with smoked paprika, black pepper, and Worcestershire sauce.
- Pour in the beef broth and bring to a gentle boil.
- Add the diced potatoes (or cauliflower for a low-carb version) and simmer for 15–20 minutes, or until the potatoes are tender.
- Add Cream and Cheese:
- Reduce the heat to low and stir in the heavy cream. Let it simmer for 5 minutes.
- Gradually add the shredded provolone and mozzarella cheeses, stirring until fully melted and smooth.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley, if desired.
- Serve warm with crusty bread or rolls for dipping.
Notes
- Beef Options: Thinly sliced ribeye is ideal for this recipe, but shaved steak or even ground beef can be used as substitutes.
- Low-Carb Alternative: Replace potatoes with cauliflower for a keto-friendly version.
- Cheese Variations: While provolone and mozzarella are traditional, you can use gouda, fontina, or sharp cheddar for a different twist.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Make Ahead: You can prepare the soup base ahead of time (before adding the cream and cheese) and refrigerate. Reheat and add the dairy components just before serving for the freshest flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stove Top
- Cuisine: American