One-Pot Philly Cheesesteak Soup Recipe
This comforting One-Pot Philly Cheesesteak Soup combines the rich, savory flavors of a classic Philly cheesesteak sandwich into a creamy, hearty soup that’s perfect for any occasion. With tender steak, sautéed vegetables, and gooey melted provolone cheese, this soup will become a new favorite for your family.
Ingredients
- 1 lb top sirloin steak, thinly sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- Salt and pepper to taste
- French bread, for serving
Instructions
- Cook the Steak:
In a large pot, heat a tablespoon of olive oil over medium-high heat. Add the thinly sliced top sirloin steak and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the steak from the pot and set it aside. - Sauté the Vegetables:
In the same pot, add another splash of oil if needed. Sauté the chopped onion, green bell pepper, and minced garlic for 5-6 minutes, until the vegetables are softened and fragrant. - Simmer the Broth:
Pour in the beef broth and bring the mixture to a simmer. Let it cook for 5 minutes to combine the flavors. - Add Cream and Cheese:
Stir in the heavy cream and shredded provolone cheese, and cook for an additional 3-4 minutes until the cheese is fully melted and the soup becomes creamy. - Return the Steak to the Pot:
Add the cooked steak back into the pot, stirring to combine. Let the soup simmer for another 10 minutes, allowing the flavors to meld together. - Season to Taste:
Season the soup with salt and pepper to taste, adjusting the seasoning as needed. - Serve:
Ladle the soup into bowls and serve hot with slices of French bread on the side for dipping.
Helpful Tips:
- Make it richer: For extra richness, add a tablespoon of butter along with the vegetables.
- Add more veggies: Feel free to include mushrooms or even some spinach for added flavor and texture.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
- Make it spicy: Add a pinch of red pepper flakes or sliced jalapeños to give the soup a kick.
Enjoy your comforting, cheesy, and creamy One-Pot Philly Cheesesteak Soup!
Helpful Tips to Make One-Pot Philly Cheesesteak Soup Even More Delightful:
- Use Quality Meat:
For the best flavor, opt for a high-quality cut of beef such as ribeye or sirloin. These cuts are tender and flavorful, making the soup even more delicious. - Sear the Steak Properly:
When browning the steak, make sure to get a nice sear by not overcrowding the pot. This will develop rich, deep flavors that elevate the soup. - Caramelize the Onions:
Take your time to caramelize the onions for a deeper, sweeter flavor. This adds an extra layer of richness to the soup. - Add Mushrooms:
For an authentic Philly cheesesteak experience, consider adding sliced mushrooms to the pot when sautéing the onions and peppers. Mushrooms enhance the umami flavor and complement the steak beautifully. - Go For Fresh Garlic:
Fresh garlic adds a fragrant, aromatic base to the soup. If you’re out of fresh garlic, try using garlic paste or roasted garlic for a sweeter, more mellow flavor. - Use Beef Broth with Rich Flavor:
For the most flavorful soup, choose a high-quality beef broth, or make your own at home for a richer, more savory base. - Add a Splash of Worcestershire Sauce:
A small splash of Worcestershire sauce adds depth and a subtle tanginess that enhances the overall taste of the soup. - Grate Your Own Cheese:
Shred your own provolone cheese for a smoother, creamier melt. Pre-shredded cheese can sometimes contain anti-caking agents that prevent it from melting smoothly. - Thicken the Soup:
If you prefer a thicker soup, add a slurry of cornstarch and water (about 1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot during the simmer stage, and cook for a few more minutes. - Make It Spicy:
For a little heat, stir in some diced jalapeños or a pinch of red pepper flakes when cooking the vegetables. - Use a Richer Cream:
For an even richer soup, use half-and-half or even a touch of sour cream in place of some of the heavy cream. This will give the soup a velvety texture. - Serve with Garlic Bread:
Serve the soup with garlic bread instead of plain French bread for a flavorful, crispy side that complements the cheesy soup perfectly. - Top with Fresh Herbs:
For a burst of freshness, sprinkle some fresh parsley or thyme on top of the soup just before serving. The herbs will add a nice contrast to the creamy, cheesy base. - Add Some Extra Cheese:
If you’re a cheese lover, feel free to sprinkle extra provolone or even mozzarella on top of the soup before serving for an added cheesy layer. - Prepare It Ahead of Time:
This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will meld together beautifully, and it’ll be even better the next day! - Adjust Consistency:
If the soup is too thick, add more beef broth or a bit of milk to achieve your preferred consistency. - Make It a Meal:
For a more filling dish, consider adding some cooked pasta, like small shells or macaroni, to the soup just before serving. - Switch Up the Cheese:
Try using a combination of provolone and American cheese for a more classic Philly cheesesteak flavor, or add a bit of sharp cheddar for extra tang. - Incorporate Aged Cheese:
For a gourmet twist, mix in some aged cheddar or Parmesan for a depth of flavor that pairs well with the richness of the cream and broth. - Top with Crispy Onions:
For extra crunch, top the soup with some crispy fried onions just before serving. They’ll add a delicious texture contrast to the creamy soup.
These tips will help you elevate your One-Pot Philly Cheesesteak Soup and make it even more comforting, cheesy, and flavorful!
Here are 40 secrets to help you achieve the perfect One-Pot Philly Cheesesteak Soup, making it more flavorful, creamy, and satisfying!
1. Use High-Quality Meat:
Opt for top sirloin or ribeye for tender, flavorful steak slices. Fresh cuts of beef will enhance the soup’s taste.
2. Slice the Steak Thinly:
Slice the steak thinly against the grain to ensure tender bites in the soup. A sharp knife or a meat slicer works best for this.
3. Sear the Meat Well:
When cooking the steak, don’t rush. Allow the steak slices to sear properly without overcrowding the pot. This builds a rich flavor base.
4. Let the Steak Rest:
After searing, let the steak rest off the heat to retain juices, ensuring the meat stays tender.
5. Caramelize the Onions:
Caramelizing the onions adds a depth of sweetness that complements the richness of the beef and cheese.
6. Add Mushrooms:
Incorporate mushrooms for extra umami. Sauté them along with the onions and bell peppers for a richer taste.
7. Use Fresh Garlic:
Fresh garlic adds a robust flavor. Mince or crush it just before adding to the soup to retain its full aromatic power.
8. Choose the Right Broth:
For a deeper, richer flavor, use a high-quality beef broth. If possible, opt for low-sodium broth to control the salt levels.
9. Balance with Heavy Cream:
Heavy cream adds a silky texture to the soup. For a richer result, combine it with a bit of half-and-half or full-fat milk.
10. Use Provolone Cheese:
Provolone cheese is the traditional choice for Philly cheesesteaks. For a smoother melt, shred the cheese yourself.
11. Add Worcestershire Sauce:
A splash of Worcestershire sauce deepens the savory flavors and gives the soup an additional layer of complexity.
12. Incorporate Dijon Mustard:
A teaspoon of Dijon mustard adds tang and complexity that balances the richness of the cream and cheese.
13. Don’t Overcook the Steak:
After adding the steak back to the soup, simmer gently to avoid overcooking it. You want it tender, not tough.
14. Season Gradually:
Season with salt and pepper to taste, but always taste as you go. This will help avoid over-seasoning and allow for better control of flavor.
15. Thicken with Cornstarch:
If you want a thicker soup, create a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and stir it into the soup during the simmer stage.
16. Fresh Herbs as Garnish:
Top the soup with fresh parsley, thyme, or chives for a burst of freshness that cuts through the richness.
17. Make It Spicy:
Add a pinch of red pepper flakes or some fresh diced jalapeños for an extra kick.
18. Use Homemade Broth:
If possible, use homemade beef broth for a richer, more complex flavor that store-bought versions can’t match.
19. Add a Touch of White Wine:
A splash of dry white wine can help deglaze the pot, lifting all those flavorful browned bits and enhancing the depth of the soup.
20. Toast Your Bread:
Toast French bread slices with butter and garlic for serving. The crispy texture complements the creamy soup perfectly.
21. Don’t Skip the Simmering:
After adding the steak back in, allow the soup to simmer gently for 10 minutes to let the flavors meld together.
22. Double the Cheese:
For an extra cheesy soup, add some shredded mozzarella or cheddar in addition to provolone for more meltiness and flavor.
23. Add Extra Veggies:
Feel free to add extra vegetables like spinach, zucchini, or bell peppers to make the soup heartier and more nutritious.
24. Use a Wooden Spoon:
When stirring, use a wooden spoon to avoid scratching the pot and help preserve the smooth texture of the soup.
25. Don’t Overcrowd the Pot:
When cooking the steak or vegetables, avoid overcrowding the pot to ensure even cooking and proper caramelization.
26. Use a Dutch Oven:
A heavy-bottomed Dutch oven or cast iron pot holds heat well, allowing for better searing of the meat and even cooking throughout.
27. Add a Touch of Vinegar:
A small splash of apple cider vinegar brightens the soup and balances the richness of the cream and cheese.
28. Let the Soup Rest:
Let the soup sit for 10-15 minutes after cooking to allow the flavors to develop and meld.
29. Reheat Gently:
When reheating leftovers, do so on low heat to prevent the cream from curdling and the cheese from separating.
30. Use a Broth Concentrate:
For more intense flavor, use a beef broth concentrate or bouillon cubes instead of regular broth.
31. Skip Pre-Shredded Cheese:
Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Always shred your own cheese for a creamier texture.
32. Add Sweet Bell Peppers:
Bell peppers add natural sweetness and crunch, balancing the richness of the cheese and broth.
33. Balance the Cream:
If the soup is too rich, add a bit more beef broth to thin it out to your desired consistency.
34. Try Different Cheese Blends:
Try a combination of provolone, mozzarella, and American cheese to get a perfect balance of melt and flavor.
35. Use a Potato Masher:
For a thicker soup, use a potato masher to mash some of the veggies once they are soft, creating a creamy base without the need for cream.
36. Add Some Tang with Pickles:
If you like, add some chopped pickles to garnish the soup for a bit of tang, mimicking the flavors of a Philly cheesesteak.
37. Make It a Meal:
Add cooked pasta like elbow macaroni or small shells to make this a heartier meal.
38. Cook It in Stages:
Cook the steak, vegetables, and broth separately, and then combine. This allows you to better control the textures and flavors.
39. Stir in a Dash of Cream Cheese:
For extra creaminess and a tangy flavor, add a dollop of cream cheese during the simmering stage.
40. Serve with a Side Salad:
Serve the soup with a simple green salad to balance the richness of the soup and add freshness to the meal.
Here are 40 popular questions and answers related to One-Pot Philly Cheesesteak Soup that will help you troubleshoot, customize, and elevate your soup-making experience!
1. Can I use a different cut of steak?
Yes! If top sirloin isn’t available, you can use flank steak or ribeye. Just be sure to slice it thinly for tenderness.
2. Can I make this soup in advance?
Absolutely! This soup stores well in the fridge for 3-4 days. The flavors also develop and deepen the longer it sits.
3. Can I freeze One-Pot Philly Cheesesteak Soup?
Yes, you can freeze it! Allow it to cool completely, then store in an airtight container for up to 3 months. Reheat slowly to prevent the cream from separating.
4. What’s the best way to reheat this soup?
Reheat it on low heat in a pot, stirring occasionally. If it thickens too much, add a little more beef broth or cream.
5. Can I use a different type of cheese?
While provolone is traditional, you can also use mozzarella, Swiss cheese, or even a cheddar blend for a different flavor.
6. Is there a vegetarian version of this soup?
Yes! You can omit the steak and use mushrooms as a substitute, or add plant-based meat crumbles for a similar texture.
7. Can I use milk instead of heavy cream?
You can use whole milk or half-and-half, but the soup will be less creamy and rich. If using milk, add a tablespoon of butter for extra creaminess.
8. Can I use a slow cooker for this soup?
Yes, you can cook it in a slow cooker. Sauté the steak and veggies first, then transfer them to the slow cooker with the broth and cream. Cook on low for 6 hours.
9. How can I thicken this soup?
To thicken it, you can mash some of the vegetables with a potato masher or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
10. Can I add pasta to the soup?
Yes! Small pasta like elbow macaroni or small shells work well. Just cook them separately and add them to the soup at the end.
11. How do I prevent the cheese from clumping?
Make sure the soup is not too hot when adding cheese, and stir gently until the cheese melts completely. Avoid pre-shredded cheese, as it often contains anti-caking agents.
12. Can I add more vegetables to the soup?
Absolutely! Bell peppers, mushrooms, and spinach are great additions that will add flavor and texture.
13. How do I keep the steak tender?
Be sure not to overcook the steak. After browning, return it to the soup at the end and simmer gently to avoid toughening it.
14. Can I use chicken broth instead of beef broth?
While beef broth is preferred for a rich flavor, chicken broth can be substituted if needed, though it will be lighter in taste.
15. Can I use a different type of bread for serving?
Yes, you can use any hearty bread like baguette, ciabatta, or hoagie rolls, but French bread works best for dipping.
16. What’s the best way to slice the steak?
For the best texture, slice the steak against the grain into very thin strips. This helps to tenderize the meat.
17. Can I add bacon to the soup?
Yes, crispy bacon would add a smoky flavor. Just crumble it and sprinkle on top before serving.
18. Can I make this soup dairy-free?
Yes! Use a non-dairy milk, like almond or oat milk, and opt for dairy-free cheese to make it dairy-free.
19. How do I prevent the soup from being too salty?
Use low-sodium beef broth and taste before adding any extra salt. You can also adjust seasoning at the end for more control.
20. Can I add a kick to the soup?
Yes, add red pepper flakes, cayenne pepper, or chopped jalapeños for some heat. Just be careful to not overpower the other flavors.
21. What can I use instead of heavy cream?
You can use half-and-half, whole milk, or even coconut milk if you’re looking for a lighter alternative.
22. Can I use a different bell pepper?
Green bell pepper is traditional, but you can use red, yellow, or orange bell peppers for a sweeter flavor.
23. Can I make this soup spicy?
Yes! Add chili powder, hot sauce, or fresh jalapeños to give it a spicy twist.
24. What can I use if I don’t have provolone cheese?
If you don’t have provolone, try mozzarella, Swiss, or American cheese for a similar melt.
25. Can I make this soup without beef broth?
Yes, you can substitute beef broth with vegetable broth, though it will change the flavor profile.
26. Can I make the soup more like a stew?
Yes! Use less broth and add more vegetables or meat to make it heartier and thicker.
27. Can I serve this with a salad?
Yes, a light side salad with mixed greens, a tangy vinaigrette, or a Caesar salad pairs wonderfully with the richness of the soup.
28. How do I prevent the cream from curdling?
Add the cream slowly, and avoid boiling the soup after adding it. Stir gently to incorporate.
29. Can I use frozen vegetables?
While fresh vegetables work best, you can use frozen vegetables if necessary. Just be sure to thaw them first.
30. Can I make this soup gluten-free?
Yes, simply ensure that the broth you use is gluten-free, and use gluten-free bread for serving.
31. What’s the best way to serve this soup?
Serve the soup hot with crusty French bread or toasted baguette slices on the side for dipping.
32. Can I add more cream cheese for extra creaminess?
Yes, adding a small amount of cream cheese can give the soup a tangy, creamy finish.
33. Can I substitute the steak with ground beef?
Yes, ground beef can be used as a substitute for steak, though it will result in a different texture.
34. Can I use pre-cooked steak for this soup?
It’s better to use freshly cooked steak to preserve the texture, but if using pre-cooked steak, add it near the end to heat through.
35. How do I keep the steak from becoming chewy?
Make sure to slice the steak thinly and cook it only briefly, just enough to brown and cook it through.
36. Can I add a different type of onion?
Yellow or white onions can be used in place of a regular onion, but they will have slightly different flavor notes.
37. Can I use a pressure cooker for this soup?
Yes, use the sauté function to cook the steak and vegetables, then pressure cook for 15 minutes. Release the pressure and stir in the cream and cheese.
38. Can I add a smoky flavor to the soup?
Yes, you can add a few drops of liquid smoke or use smoked paprika for a smoky twist.
39. What should I do if the soup is too thin?
If the soup is too thin, simmer it uncovered to allow some of the liquid to evaporate, or use a thickening agent like cornstarch.
40. Can I make this soup without cream?
Yes, you can use a dairy-free alternative like coconut milk or skip the cream entirely for a lighter soup.