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–+ servings
Benjamin

Easy One-Pot Cheesesteak Soup

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 –6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Sear the Beef:
  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the shaved beef and sear until browned, about 2–3 minutes per side.
  3. Remove the beef from the pot and set it aside.
Sauté the Vegetables:
  1. Add the remaining tablespoon of olive oil to the pot.
  2. Sauté the diced onions and bell peppers until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
Build the Soup Base:
  1. Return the browned beef to the pot.
  2. Season with smoked paprika, black pepper, and Worcestershire sauce.
  3. Pour in the beef broth and bring to a gentle boil.
  4. 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:
  1. Reduce the heat to low and stir in the heavy cream. Let it simmer for 5 minutes.
  2. Gradually add the shredded provolone and mozzarella cheeses, stirring until fully melted and smooth.
Serve:
  1. Ladle the soup into bowls and garnish with fresh parsley, if desired.
  2. 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.

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