One-Pot Philly Cheesesteak Soup

Introduction

If you’re a fan of the classic Philly cheesesteak sandwich, then this One-Pot Philly Cheesesteak Soup is a must-try! When I first made this recipe for my family, I was a bit skeptical about how it would turn out. I wasn’t sure if the rich flavors of the cheesesteak could translate into a soup, but I was pleasantly surprised! The soup has everything you love about a Philly cheesesteak — tender sirloin steak, bell peppers, onions, and melted cheese — all combined in a creamy, savory broth that is perfect for chilly evenings. My family loved it so much that it quickly became one of our go-to comfort meals. Whether you’re looking for something hearty to warm you up or you just love Philly cheesesteaks, this soup is sure to satisfy your cravings.

Ingredients

To make this rich and flavorful One-Pot Philly Cheesesteak Soup, you’ll need the following ingredients:

• 1 lb sirloin steak, thinly sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 8 oz baby bella mushrooms, sliced
• 4 cups beef broth
• 1 cup heavy cream
• 1 cup shredded provolone cheese (or mozzarella)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons butter
• 2 tablespoons flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)
• Crusty bread or rolls (optional, for serving)

The ingredients in this recipe come together perfectly to create a warm, comforting soup. The combination of the tender sirloin, flavorful vegetables, creamy broth, and the provolone cheese gives it the authentic cheesesteak flavor you crave. The optional flour helps thicken the soup if you prefer a creamier texture, but it’s not a must if you like it a little thinner.

Instructions

Here’s how to make this One-Pot Philly Cheesesteak Soup:

1. Sauté the Vegetables:
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the mushrooms release their moisture.
2. Cook the Steak:
   Push the vegetables to one side of the pot and add the thinly sliced sirloin steak. Cook for 3-4 minutes, stirring occasionally, until the steak is browned on all sides. Season the steak with garlic powder, dried thyme, salt, and pepper to taste.
3. Make the Soup Base:
   Add the beef broth to the pot and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together. Stir occasionally to ensure everything is evenly combined.
4. Thicken the Soup (optional):
   If you prefer a thicker soup, melt the butter in a separate pan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add some of the hot soup broth to the roux, whisking constantly to prevent lumps. Pour the roux mixture back into the soup and stir to combine. Let the soup simmer for a few more minutes until it thickens to your desired consistency.
5. Add the Cream and Cheese:
   Stir in the heavy cream and shredded provolone cheese. Continue to cook over low heat, stirring occasionally, until the cheese is completely melted and the soup becomes creamy. Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve:
   Once the soup is ready, ladle it into bowls and garnish with fresh parsley. Serve with crusty bread or rolls for dipping, and enjoy the comforting, cheesy goodness of this Philly cheesesteak-inspired soup!

This One-Pot Philly Cheesesteak Soup is hearty, satisfying, and packed with flavor. The combination of the tender steak, creamy broth, and gooey cheese makes it a perfect meal for a cozy evening.

Nutrition Facts (Servings and Calories per Serving)

• Servings: 6 servings
• Calories per Serving: 400 kcal (approx.)
• Carbohydrates: 12g
• Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Protein: 28g
• Fiber: 2g
• Sugar: 5g
• Sodium: 700mg

These nutritional values are approximate and can vary depending on the specific ingredients used. The creamy broth and cheese add to the calorie count, but the steak and vegetables provide a good amount of protein and nutrients.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

This soup is quick and easy to prepare, especially if you’re short on time but still want something hearty and flavorful for dinner.

How to Serve

This One-Pot Philly Cheesesteak Soup is best served hot and accompanied by a few extras to make the meal even more enjoyable:

• With Crusty Bread or Rolls: Serve with a side of crusty bread or soft rolls for dipping. The bread is perfect for soaking up the creamy broth.
• With a Side Salad: A light side salad with a tangy vinaigrette complements the rich soup and adds a fresh element to the meal.
• With Extra Cheese: If you’re a fan of cheesy goodness, sprinkle some extra provolone or mozzarella on top of the soup just before serving for an added indulgence.
• Topped with Fresh Parsley: Garnish the soup with fresh parsley for a pop of color and a bit of herbal freshness to balance the richness of the soup.

Additional Tips

1. Use Thinly Sliced Steak: For the best texture, make sure to slice the steak as thinly as possible. This will ensure the steak cooks quickly and remains tender in the soup.
2. Add More Vegetables: Feel free to add other vegetables like zucchini, spinach, or even jalapeños for extra flavor and texture.
3. Adjust the Thickness: If you prefer a thinner soup, skip the roux (flour and butter mixture) or add more beef broth until the soup reaches your desired consistency.
4. Use Leftover Steak: If you have leftover steak from a previous meal, you can use it instead of fresh sirloin for a quicker prep time.
5. Spice It Up: For a little heat, add some red pepper flakes or diced jalapeños when sautéing the vegetables.

Recipe Variations

• Vegetarian Version: To make a vegetarian version of this soup, you can replace the steak with plant-based protein or mushrooms. Use vegetable broth instead of beef broth for a lighter flavor.
• Spicy Philly Cheesesteak Soup: Add diced jalapeños or a splash of hot sauce to spice things up and create a spicy variation of this soup.
• Low-Carb Version: To make a lower-carb version, replace the flour with a low-carb thickening agent like xanthan gum or simply skip the thickening step.

Serving Suggestions

• With a Side of Fries: Serve your Philly cheesesteak soup with a side of crispy fries to complete the Philly experience.
• Cheese Fries on the Side: Make some cheesy fries or potato wedges for a delicious and indulgent side dish that pairs perfectly with the soup.
• With Pickles: A few pickle spears on the side can add a nice tangy contrast to the richness of the soup.

Freezing and Storage

• Freezing the Soup: This soup can be frozen for up to 3 months. Let it cool completely before transferring it to an airtight container or freezer bag. When ready to reheat, thaw it overnight in the fridge and warm it on the stove.
• Storing Leftovers: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding more beef broth or cream to thin it out as needed.

FAQ Section

1. Can I use a different type of meat?
   Yes, you can use chicken, turkey, or even ground beef as a substitute for the sirloin steak.
2. Can I use a different cheese?
   Provolone is the classic choice, but mozzarella, cheddar, or even American cheese will work well in this soup.
3. Can I make this soup ahead of time?
   Yes, this soup can be made in advance and stored in the fridge for up to 3 days.
4. Can I skip the flour for thickening?
   Yes, if you prefer a thinner soup, you can skip the flour and let the soup simmer for a longer period of time to reduce and thicken naturally.
5. What can I use instead of beef broth?
   If you prefer, you can use chicken broth or vegetable broth as a substitute.
6. Can I use frozen vegetables?
   Yes, frozen vegetables can be used in place of fresh vegetables, but be sure to thaw them and drain any excess moisture before adding them to the pot.
7. How can I make this soup spicier?
   Add some diced jalapeños or a few dashes of hot sauce while cooking the vegetables to give the soup some heat.
8. Can I serve this as a main dish?
   Yes, this hearty soup can definitely be served as a main dish for lunch or dinner.
9. Can I use a slow cooker for this recipe? Yes, you can cook the soup in a slow cooker on low for 6-8 hours. Just sauté the vegetables and steak first before transferring everything to the slow cooker.
10. What should I serve with this soup?
    Crusty bread, rolls, or a simple side salad work great as accompaniments.

Conclusion

This One-Pot Philly Cheesesteak Soup brings the flavors of a Philly cheesesteak sandwich to a warm and comforting soup. It’s an easy, one-pot meal that’s perfect for cozy dinners or when you want a hearty meal without too much fuss. With tender steak, a creamy broth, and melted cheese, it’s sure to be a family favorite. Whether you serve it with bread for dipping or just enjoy it on its own, this soup is sure to satisfy your cravings for a classic Philly cheesesteak. Happy cooking!

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