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One Pot Philly Cheesesteak Soup

 

One-Pot Philly Cheesesteak Soup Recipe

This comforting and hearty soup captures the classic flavors of a Philly cheesesteak in a bowl! Creamy, cheesy, and packed with savory steak and veggies, it’s a one-pot wonder perfect for a cozy meal.

Ingredients

  • 1 lb sirloin steak, thinly sliced (look for marbled pieces for added flavor)
  • 1 onion, diced (yellow or sweet onions work best)
  • 1 green bell pepper, diced (or use red bell pepper for a sweeter touch)
  • 8 oz baby bella mushrooms, sliced (adds earthy depth)
  • 4 cups beef broth (choose low-sodium to control salt levels)
  • 2 cups shredded provolone cheese (sharp provolone for extra tang)
  • 1 cup heavy cream (creates a rich, velvety base)
  • 2 tbsp Worcestershire sauce (adds umami depth)
  • Salt and pepper, to taste

Instructions

Step 1: Brown the steak

  • Heat a large pot or Dutch oven over medium-high heat.
  • Add the sliced sirloin steak and cook until browned on all sides, stirring occasionally. Remove from the pot and set aside.

Step 2: Sauté the vegetables

  • In the same pot, add the diced onion, green bell pepper, and sliced mushrooms.
  • Sauté for 5-7 minutes, or until the vegetables are softened and slightly caramelized.

Step 3: Build the soup base

  • Pour in the beef broth, scraping up any browned bits from the bottom of the pot for extra flavor.
  • Bring to a gentle simmer.

Step 4: Add cheese and cream

  • Gradually stir in the shredded provolone cheese, letting it melt completely into the broth.
  • Pour in the heavy cream and add the Worcestershire sauce. Stir well.

Step 5: Final seasonings and simmer

  • Season with salt and pepper to taste.
  • Return the cooked steak to the pot and let the soup simmer on low heat for another 10 minutes to meld the flavors.

Step 6: Serve and enjoy

  • Ladle the soup into bowls and garnish with additional shredded provolone or a sprinkle of parsley, if desired. Serve hot!

Cooking Tips

  • For tender steak: Slice the sirloin thinly against the grain to keep it tender.
  • Optional garnishes: Crusty bread, croutons, or crispy fried onions add texture and contrast.
  • Make it heartier: Stir in cooked rice, pasta, or cubed potatoes for added bulk.

Storage & Reheating

  • Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
  • Reheating: Warm the soup gently on the stovetop over low heat, stirring occasionally to prevent the cheese from separating. Avoid boiling.

FAQs

1. Can I use a different cut of beef?
Yes! Ribeye or flank steak work well as substitutes.

2. Can I make this soup gluten-free?
Absolutely! Worcestershire sauce is usually gluten-free, but double-check the label to be sure.

3. What if I don’t have provolone cheese?
You can use mozzarella or a mix of mozzarella and Parmesan for a similar flavor.

4. Can I freeze this soup?
It’s not recommended because the creamy base may separate when thawed and reheated.

5. Can I add other vegetables?
Feel free to experiment with vegetables like zucchini, carrots, or even spinach for extra nutrition.

Enjoy your warm, cheesy, and comforting bowl of One-Pot Philly Cheesesteak Soup!

Helpful Tips for Making One-Pot Philly Cheesesteak Soup Even More Delightful:

1. Elevate the broth flavor.

  • Sear the steak deeply before adding the broth to create a rich, caramelized flavor base.
  • For an extra boost, mix in a tablespoon of beef bouillon paste or a splash of soy sauce.

2. Use high-quality cheese.

  • Opt for freshly shredded provolone cheese—it melts more smoothly than pre-shredded varieties (which often have anti-caking agents).
  • Add a touch of sharp white cheddar for a tangy depth.

3. Choose the right cut of steak.

  • Sirloin works great, but ribeye or New York strip will add even more luxurious texture and flavor.
  • Marinate the steak in a little Worcestershire sauce and garlic for 15-20 minutes before cooking to infuse it with extra savoriness.

4. Enhance the creaminess.

  • Add a dollop of cream cheese or mascarpone to make the soup even richer and silkier.
  • If you prefer a lighter version, substitute half-and-half for heavy cream.

5. Play with seasonings.

  • Add a pinch of smoked paprika or a dash of hot sauce to create a subtle smoky or spicy kick.
  • Fresh thyme or rosemary can bring a delightful herbal note.

6. Toast your garnishes.

  • Serve the soup with toasted baguette slices or garlic bread on the side for a crunchy contrast.
  • Sprinkle crispy fried onions or crumbled bacon over the soup for added texture and flavor.

7. Make it a family-style dish.

  • Offer a “topping bar” with shredded cheese, green onions, sour cream, and croutons, so everyone can customize their bowl.

8. Experiment with texture.

  • For a slightly thicker soup, mix a tablespoon of cornstarch with cold water, then stir it in during the simmering stage.
  • Alternatively, purée a portion of the cooked vegetables and broth and stir it back into the pot.

9. Balance the saltiness.

  • If your soup feels too salty, add a splash of unsalted cream or a squeeze of fresh lemon juice to balance the flavors.

10. Serve with a Philly twist.

  • Hollow out a small bread loaf or crusty roll and use it as an edible soup bowl for an authentic Philly cheesesteak vibe!

With these tips, your One-Pot Philly Cheesesteak Soup will not only be comforting but also incredibly memorable!

Here are 40 secrets to achieving the perfect One-Pot Philly Cheesesteak Soup, ensuring it’s rich, flavorful, and unforgettable:

Ingredients Secrets

  1. Quality matters: Use high-quality sirloin steak for the best flavor and texture.
  2. Cheese perfection: Always shred your own cheese for smoother melting and no clumps.
  3. Fresh veggies: Opt for fresh, firm bell peppers, onions, and mushrooms for vibrant flavors.
  4. Broth boost: Enhance store-bought beef broth with a splash of red wine or balsamic vinegar.
  5. Cream upgrade: Swap heavy cream for a mix of cream and crème fraîche for tangy richness.

Preparation Secrets

  1. Slice steak thinly: Ensure the steak is paper-thin for quick cooking and tender bites.
  2. Chill steak before slicing: Slightly freeze the steak for 20 minutes to make slicing easier.
  3. Prep cheese early: Grate the provolone before starting to save time.
  4. Even veggie cuts: Dice veggies uniformly to ensure even cooking.
  5. Use a heavy-bottom pot: A Dutch oven or cast-iron pot retains heat and prevents burning.

Cooking Secrets

  1. Sear steak first: A good sear locks in juices and adds caramelized flavor.
  2. Cook in stages: Remove the steak before sautéing veggies to avoid overcooking.
  3. Layer flavors: Sauté onions and mushrooms until golden for deeper flavor.
  4. Deglaze properly: Use Worcestershire sauce to scrape up browned bits for a savory base.
  5. Simmer, don’t boil: Keep the soup at a gentle simmer to avoid breaking the cream.

Flavor Secrets

  1. Umami punch: Add a dash of soy sauce or anchovy paste for extra depth.
  2. Herbs are key: A sprig of thyme or bay leaf adds a subtle herbal note.
  3. Spice it up: For heat lovers, add a pinch of red pepper flakes or cayenne.
  4. Smoky surprise: A dash of smoked paprika or liquid smoke enhances the Philly vibe.
  5. Balance is everything: Add a teaspoon of sugar if the soup tastes too tangy or salty.

Texture Secrets

  1. Creamy consistency: Stir in softened cream cheese for a silkier soup.
  2. Thicken naturally: Blend a portion of the soup for natural thickness without additives.
  3. Crisp steak edges: Flash-sear the steak slices again just before adding them back in.
  4. Crispy toppings: Garnish with fried onions or croutons for added crunch.
  5. Velvety finish: Whisk in a pat of butter just before serving.

Presentation Secrets

  1. Garnish with intention: Sprinkle fresh parsley or green onions for color.
  2. Serve hot: Keep the soup piping hot for the best taste and texture.
  3. Bread bowls: Serve in hollowed-out rolls for a true Philly-inspired experience.
  4. Cheese layer: Add a layer of cheese on top and broil for a melty, golden finish.
  5. Family-style serving: Place the pot on the table with toppings for customization.

Storage Secrets

  1. Cool before storing: Let soup cool completely to prevent condensation in storage.
  2. Divide into portions: Store individual servings for quick reheating.
  3. Reheat gently: Heat on low to prevent the cream and cheese from separating.
  4. Freeze wisely: Avoid freezing the cream base; instead, freeze the broth and veggies, adding cream upon reheating.

Customization Secrets

  1. Pasta addition: Add small pasta shapes for a heartier meal.
  2. Potato twist: Stir in diced potatoes for an authentic comfort food vibe.
  3. Extra cheese? Yes! Top with Parmesan or mozzarella for added richness.
  4. Veggie swaps: Experiment with roasted red peppers or spinach for variety.
  5. Seafood twist: Replace steak with lobster or shrimp for an elevated version.
  6. Double the Worcestershire: For an extra bold, savory hit, use a touch more Worcestershire sauce.

By incorporating these secrets, you’ll craft a flawless Philly Cheesesteak Soup that’s rich, flavorful, and bound to impress!

40 Most Popular Questions & Answers About One-Pot Philly Cheesesteak Soup:

General Questions

1. What is One-Pot Philly Cheesesteak Soup?
It’s a rich, creamy soup inspired by the flavors of a classic Philly cheesesteak, featuring steak, vegetables, provolone cheese, and a savory broth.

2. What makes this soup special?
It captures the essence of a Philly cheesesteak in a comforting soup form, with the convenience of one-pot cooking.

3. Can this soup be made ahead of time?
Yes! It can be made up to 2 days in advance and reheated gently on the stovetop.

4. Is this soup gluten-free?
It can be! Ensure that the Worcestershire sauce and beef broth are certified gluten-free.

5. Can I make it dairy-free?
You can substitute the cream with coconut cream and use a dairy-free cheese alternative.

Ingredients Questions

6. What cut of steak is best?
Sirloin, ribeye, or flank steak are ideal for this recipe.

7. Can I use ground beef instead of steak?
Yes, ground beef is a budget-friendly and equally delicious substitute.

8. What cheese works best?
Provolone is the classic choice, but mozzarella or a mix of cheddar and Monterey Jack also work well.

9. Do I have to use mushrooms?
No, you can leave them out or replace them with another vegetable like zucchini or spinach.

10. Can I use chicken instead of steak?
Absolutely! Thinly sliced chicken breast works wonderfully.

Cooking Technique Questions

11. Should I marinate the steak?
Marinating isn’t necessary but enhances flavor. A quick marinade with Worcestershire sauce and garlic is great.

12. How do I thicken the soup?
Blend a portion of the cooked vegetables and broth or add a cornstarch slurry.

13. How do I avoid curdling the cream?
Add the cream at the end and keep the heat low to prevent curdling.

14. Can I make this soup in a slow cooker?
Yes, cook on low for 6-8 hours or high for 3-4 hours, adding the cheese and cream at the end.

15. Can I make this soup in an Instant Pot?
Yes, use the sauté function for the steak and vegetables, then pressure cook for 10 minutes.

Flavor Questions

16. How can I make the soup spicier?
Add red pepper flakes, a splash of hot sauce, or diced jalapeños.

17. Can I make it more savory?
Add soy sauce, a pinch of garlic powder, or beef bouillon for deeper flavor.

18. How do I enhance the cheesiness?
Stir in an extra cup of shredded cheese or sprinkle cheese on top before serving.

19. Can I add garlic?
Yes, sauté minced garlic with the vegetables for added flavor.

20. How do I balance the flavors?
If it’s too salty, add a splash of cream or lemon juice. If it’s bland, add more Worcestershire sauce or salt.

Customization Questions

21. Can I add potatoes?
Yes, diced potatoes can be simmered in the broth for a heartier soup.

22. What other vegetables can I add?
Carrots, celery, spinach, or roasted red peppers work well.

23. Can I add pasta?
Absolutely! Small pasta shapes like ditalini or orzo make it even more filling.

24. Can I make it vegetarian?
Replace the steak with seared mushrooms or plant-based meat alternatives, and use vegetable broth.

25. Can I make it keto-friendly?
Yes! Ensure low-carb veggies are used and skip any thickeners.

Storage Questions

26. How long does the soup last in the fridge?
It lasts up to 3 days when stored in an airtight container.

27. Can I freeze this soup?
The broth can be frozen without cream and cheese. Add these after thawing and reheating.

28. How do I reheat the soup?
Warm it gently on the stovetop over low heat, stirring occasionally.

29. Can I double the recipe?
Yes, but ensure your pot is large enough to accommodate the increased volume.

30. How do I prevent leftovers from separating?
Stir the soup well while reheating and avoid boiling.

Serving Questions

31. What should I serve with this soup?
Crusty bread, garlic toast, or a fresh salad complement the soup well.

32. Can I serve this as an appetizer?
Yes, small portions work wonderfully as a starter for a meal.

33. How do I garnish the soup?
Use chopped parsley, shredded cheese, or crispy fried onions for a decorative and tasty touch.

34. Can I serve it in bread bowls?
Yes! Hollowed-out sourdough or ciabatta makes a fun and delicious serving option.

35. How can I make it look fancier?
Drizzle with a touch of cream or top with finely chopped chives.

Troubleshooting Questions

36. Why did my cheese clump?
Add the cheese gradually and stir constantly to ensure it melts evenly.

37. Why is my soup too thin?
Simmer it longer to reduce or add a thickener like cornstarch slurry.

38. Why is my soup too salty?
Add more cream, a potato to absorb salt, or a splash of unsalted broth.

39. How do I fix overcooked steak?
Next time, remove the steak sooner and return it to the pot at the end of cooking.

40. Why does my soup taste flat?
A splash of Worcestershire sauce, a squeeze of lemon, or a pinch of salt can revive it.

These answers will help you perfect and customize your One-Pot Philly Cheesesteak Soup while solving common issues!