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Creamy One-Pot Philly Cheesesteak Soup for Ultimate Cozy Comfort

A close-up of a hearty bowl of philly cheese steak soup featuring beef chunks, peppers, and a dollop of melted cheese.
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This recipe brings all the rich, savory flavors of a classic Philly cheesesteak into a hearty, creamy soup. It is a perfect one-pot comfort food for a satisfying weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound thinly sliced ribeye steak or sirloin, cut into small pieces
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 8 ounces cremini mushrooms, sliced (optional)
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 1/2 cups shredded provolone cheese
  • 4 ounces cream cheese, cubed
  • 4 slices provolone cheese, torn (for topping)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the steak pieces and cook until browned. Remove the steak with a slotted spoon and set it aside.
  2. Add the diced onion and bell pepper to the same pot. Sauté for 5 to 7 minutes until the vegetables soften. If using mushrooms, add them now and cook until they release their liquid.
  3. Stir in the minced garlic and cook for one minute until fragrant.
  4. Pour in the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Return the cooked steak to the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
  6. Stir in the heavy cream and cubed cream cheese until the cream cheese is fully melted and the soup base is smooth.
  7. Gradually stir in the shredded provolone cheese until it melts completely, creating a rich, cheesy broth. Do not let the soup boil after adding the cheese.
  8. Ladle the soup into bowls. Top each serving with a torn slice of provolone cheese to melt slightly before serving.

Notes

  • For an even richer flavor, use thinly sliced deli roast beef instead of fresh steak.
  • Serve this hearty steak soup with crusty bread or small toasted rolls for dipping.
  • If you prefer a lower-carb option, skip serving with bread.

Nutrition

Find it online: https://eatableempress.com/philly-cheese-steak-soup-creamy-one-pot-recipe/