Description
This Philly Cheesesteak Soup brings all the flavors of the classic sandwich into a creamy, cheesy, one-pot soup. Loaded with tender beef, sweet bell peppers, onions, and gooey provolone, it’s the ultimate comfort food for busy weeknights or cozy gatherings.
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 1 large yellow onion, diced
- 2 medium green bell peppers, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 pound shaved steak or thinly sliced ribeye
- Salt and black pepper, to taste
- 4 cups beef broth (low-sodium preferred)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon smoked paprika (optional)
- 1 cup heavy cream
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 6 slices provolone cheese
- 1/2 cup shredded cheddar cheese
- Optional: 2 hoagie rolls, cubed and toasted (for croutons)
Instructions
- Prep the veggies: Dice the onion, green and red bell peppers, and slice the mushrooms. Mince the garlic.
- Heat olive oil in a large soup pot over medium heat. Add diced onions and cook for 3-4 minutes until translucent.
- Add bell peppers and mushrooms. Sauté another 5-6 minutes until soft and starting to caramelize. Add garlic and cook for 1 minute.
- Push veggies to one side of the pot. Add shaved steak or ribeye, season with salt and pepper, and cook until just browned (about 3-4 minutes). Spoon off excess fat if needed.
- Pour in beef broth, Worcestershire sauce, thyme, and smoked paprika. Stir well, scraping up any browned bits. Bring to a gentle simmer.
- Simmer for about 10 minutes to meld flavors. Taste and adjust salt or pepper as needed.
- Mix cornstarch with cold water to make a slurry. Stir into the soup, then slowly pour in heavy cream while stirring constantly. Simmer another 3-5 minutes until thickened and creamy.
- Lower heat and lay provolone slices over the soup. Sprinkle cheddar on top. Cover for 2 minutes until cheese melts. For a bubbly finish, transfer to oven-safe bowls, top with cheese, and broil for 2-3 minutes.
- Optional: Cube hoagie rolls, toss with olive oil, and toast at 400°F for 5 minutes for croutons.
- Ladle soup into bowls. Top with extra cheese, croutons, or fresh parsley as desired. Serve hot.
Notes
For a gluten-free version, skip the hoagie croutons or use gluten-free bread. Use sirloin for a leaner soup, or add spinach or kale for extra veggies. For a lighter soup, substitute half-and-half for heavy cream. Cheese can be varied—try Swiss, mozzarella, or American. Add a diced jalapeño for heat. Soup can be made ahead and reheats well; flavors deepen after a day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410
- Sugar: 7
- Sodium: 950
- Fat: 27
- Saturated Fat: 13
- Carbohydrates: 18
- Fiber: 3
- Protein: 26
Keywords: Philly cheesesteak soup, one-pot dinner, creamy soup, beef soup, comfort food, easy soup recipe, provolone, bell peppers, weeknight dinner, gluten-free option