Hello, Kitchies!

Introduction in Alex Guarnaschelli’s Writing Style
There’s something magical about transforming a classic sandwich into a hearty, comforting soup. This One-Pot Philly Cheesesteak Soup is my way of bringing all the flavors of the beloved Philly cheesesteak to your table in a warm, spoonable form. It’s rich, cheesy, and loaded with savory goodness.

I first came up with this recipe on a chilly evening when I was craving something hearty but didn’t want the mess of assembling sandwiches. With tender beef, caramelized onions, and melted cheese in every bite, this soup quickly became a family favorite. And the best part? It all comes together in one pot, making cleanup a breeze.

Whether you’re a fan of the classic cheesesteak or just looking for a unique twist on soup night, this recipe is guaranteed to hit the spot. Grab a spoon, and let’s dive into this cheesy, savory delight!

Resume of the Recipe in Todd Wilbur’s Writing Style
Imagine all the delicious elements of a Philly cheesesteak—savory beef, caramelized onions, and gooey cheese—reimagined in a rich, satisfying soup. This One-Pot Philly Cheesesteak Soup delivers bold flavors with minimal effort.

Perfect for cold nights or when you need a comforting meal, this soup is a crowd-pleaser that’s ready in no time. It’s everything you love about the classic sandwich, now in a warm, hearty bowl.

Exciting Story
The first time I made this soup, my husband raised an eyebrow and said, “You’re turning a cheesesteak into soup?” But after one bite, he couldn’t stop raving about it. Now, it’s his favorite cold-weather meal, and my kids love it just as much—especially when they get to dunk crusty bread into the cheesy broth.

This recipe has become a staple in our home, especially on game nights. It’s quick, satisfying, and feels like a big, warm hug. Plus, it’s fun to see everyone go back for seconds (and sometimes thirds!).

Why This One-Pot Philly Cheesesteak Soup?

Selling Points

One-Pot Wonder: Minimal cleanup with maximum flavor.
Rich and Cheesy: Perfectly creamy with gooey cheese in every bite.
Classic Flavors: Everything you love about Philly cheesesteaks in a comforting soup.
Quick and Easy: Ready in under an hour, perfect for busy weeknights.
Customizable: Add your favorite toppings or side dishes to make it your own.

Cuisine: American

Ingredients

1 tbsp olive oil
1 lb thinly sliced steak (ribeye or sirloin works best)
1 large onion, diced
1 green bell pepper, diced
1 cup mushrooms, sliced
3 garlic cloves, minced
4 cups beef broth
1 cup heavy cream
2 tbsp all-purpose flour
1½ cups shredded provolone or mozzarella cheese
Salt and pepper to taste
Optional toppings: fresh parsley, croutons, or sliced bread for dipping

How to Make One-Pot Philly Cheesesteak Soup

Step 1: Sear the Steak
Heat olive oil in a large pot over medium-high heat. Add the steak slices and sear until browned, about 2-3 minutes per side. Remove and set aside.

Step 2: Cook the Vegetables
In the same pot, add the onions, bell pepper, and mushrooms. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.

Step 3: Build the Broth
Sprinkle the flour over the vegetables and stir to coat. Gradually add the beef broth, stirring constantly to avoid lumps. Bring to a simmer and let cook for 10 minutes.

Step 4: Add the Cream and Cheese
Stir in the heavy cream and shredded cheese, letting it melt into the broth. Add the cooked steak back into the pot, and season with salt and pepper to taste.

Step 5: Serve and Enjoy
Ladle the soup into bowls and garnish with fresh parsley or croutons. Serve with crusty bread for dipping.

Tips for One-Pot Philly Cheesesteak Soup

Thinly slice the steak for even cooking—freezing it for 20 minutes makes slicing easier.
For extra flavor, toast the bread and rub it with a clove of garlic.
Let the cheese melt slowly into the soup for the best texture.

Substitutions and Variations

Cheese Swap: Use Cheez Whiz for an authentic Philly twist or try sharp cheddar for extra punch.
Meat Alternatives: Use ground beef or shredded chicken for a different spin.
Vegetarian Option: Replace steak with hearty mushrooms or tofu and use vegetable broth.
Add Carbs: Stir in cooked pasta or rice for a heartier soup.

Make a Healthier Version

Use lean steak or chicken breast.
Swap heavy cream for evaporated milk or a non-dairy alternative.
Add more vegetables like zucchini or spinach for a nutrient boost.

Closing in Todd Wilbur’s Style
And there you have it—One-Pot Philly Cheesesteak Soup that’s rich, creamy, and bursting with flavor. Whether it’s a cozy family dinner or a quick meal after a long day, this recipe is guaranteed to satisfy. Give it a try and share your cheesy creations with us!

Relevant Categories
Dinner, Comfort Food, One-Pot Meals, Soups

Tags
Philly cheesesteak, soup recipes, comfort food, one-pot meals, cheesy recipes

Frequently Asked Questions

What’s the best cut of beef for this recipe? Ribeye or sirloin works best for tenderness and flavor.
Can I make this soup ahead of time? Yes, but reheat gently to avoid overcooking the steak.
What’s the best cheese to use? Provolone or mozzarella melts beautifully, but cheddar adds a bold flavor.
How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days.
Can I freeze this soup? It’s best fresh, but you can freeze it without the cream and cheese, adding those when reheating.
What pairs well with this soup? Crusty bread, garlic toast, or a simple green salad.
Can I make it gluten-free? Use cornstarch instead of flour to thicken the broth.
Is this soup keto-friendly? Yes, skip the flour or use a keto-friendly thickener.
Can I add other vegetables? Absolutely! Try carrots, celery, or spinach for variety.
Can I use pre-cooked steak? Yes, just add it in at the end to warm through.

Let me know if you’d like to tweak anything! 😊