Description
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.
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
Instructions
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.