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The Ultimate One-Pot Creamy Philly Cheese Steak Soup

Close-up of a hearty bowl of philly cheese steak soup, featuring chunks of steak, melted cheese, and peppers in a creamy broth.
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Get all the flavor of a classic cheesesteak in a hearty, creamy soup. This one-pot recipe is quick, comforting, and perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound sirloin steak or ribeye, thinly sliced against the grain
  • 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
  • 1/2 cup shredded sharp cheddar cheese
  • Optional: 4 slices bacon, cooked and crumbled

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced steak and cook until browned, about 3 to 4 minutes. Remove the steak from the pot and set it aside.
  2. Add the diced onion and bell pepper to the same pot. Cook until softened, about 5 minutes. If using mushrooms, add them now and cook until they release their liquid and brown slightly, about 5 more minutes.
  3. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  4. Pour in the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pot.
  5. Return the cooked steak to the pot. Reduce the heat to low and let it simmer for 5 minutes to let the flavors combine.
  6. Stir in the heavy cream. Heat through, but do not let the soup boil after adding the cream.
  7. Remove the pot from the heat. Gradually stir in the provolone and cheddar cheeses, stirring constantly until the cheese is completely melted and the soup is creamy.
  8. If using, stir in the crumbled bacon. Taste and adjust seasoning if needed. Serve immediately.

Notes

  • For the best texture, shred your own provolone cheese instead of using pre-shredded, which contains anti-caking agents that can make the soup grainy.
  • If you want a low-carb or keto Philly Soup, skip the optional bacon and serve as is.
  • Serve this hearty beef soup with crusty bread or make cheesy toast for dipping.

Nutrition

Find it online: https://kitchenslang.com/philly-cheese-steak-soup-recipe/