Enjoy all the flavors of a classic Philly cheesesteak sandwich in this rich and creamy soup. Tender beef, savory vegetables, and melted provolone cheese come together for a hearty, comforting dish that’s perfect for weeknight dinners or chilly days.
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup and maximum flavor.
- Classic Flavors: Captures the essence of a Philly cheesesteak in a warm, comforting soup.
- Customizable: Easy to adapt with your favorite cheeses or extra toppings.
- Crowd Pleaser: Perfect for family dinners or sharing with friends.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb thinly sliced beef steak
- 1 onion, diced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
- 6 slices bread
- Butter for toasting
Directions
- Cook the Beef
In a large pot, cook the thinly sliced beef over medium-high heat until browned. Remove the beef from the pot and set aside. - Sauté the Vegetables
In the same pot, add the diced onion, green bell pepper, and minced garlic. Cook until the vegetables are tender and aromatic, about 5 minutes. - Add Broth and Cream
Pour in the beef broth and heavy cream. Bring the soup to a gentle simmer, stirring occasionally. Let it cook for 10-15 minutes to allow the flavors to meld. - Melt the Cheese
Reduce the heat to low and stir in the shredded provolone cheese until melted and the soup is creamy. Season with salt and pepper to taste. - Prepare Cheesy Toast
While the soup simmers, butter the bread slices and sprinkle with additional shredded cheese. Place the bread on a baking sheet and toast in the oven at 375°F (190°C) until the cheese is melted and bubbly. - Serve
Ladle the soup into bowls, top with crumbled bacon, and serve alongside the cheesy toast.
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Cheese Swap: Use American cheese, mozzarella, or cheddar for a twist on the classic flavor.
- Vegetarian Option: Replace beef with mushrooms and use vegetable broth.
- Spicy Kick: Add red pepper flakes or sliced jalapeños for a spicy version.
- Extra Veggies: Add sliced mushrooms, spinach, or additional bell peppers for more texture and nutrition.
- Bread Alternative: Serve with crusty rolls or pretzel bread for dipping instead of cheesy toast.
Storage/Reheating
- Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: Freeze the soup (without the cheese) in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating and add cheese when serving.
- Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally, until heated through.
FAQs
1. What type of beef works best for this recipe?
Thinly sliced sirloin, ribeye, or deli-style roast beef are ideal for this soup.
2. Can I use a slow cooker?
Yes! Brown the beef and sauté the vegetables first, then transfer everything (except the cheese and cream) to the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cheese and cream before serving.
3. Can I substitute the heavy cream?
Yes, half-and-half or whole milk can be used for a lighter soup, but the texture may be less rich.
4. How can I make this soup gluten-free?
Use gluten-free bread for the toast and ensure the beef broth is gluten-free.
5. Can I make this soup in advance?
Yes, prepare the soup ahead of time and store it in the refrigerator. Reheat and add the provolone cheese just before serving for the best texture.
6. What other toppings work well?
Try adding crispy fried onions, chopped fresh parsley, or a drizzle of hot sauce for extra flavor.
7. Is there a dairy-free option?
Substitute heavy cream with coconut milk and use dairy-free cheese alternatives for a lactose-free version.
8. Can I use store-bought beef broth?
Yes, store-bought beef broth works perfectly. Opt for low-sodium broth to control salt levels.
9. How do I keep the cheese from clumping?
Add the cheese gradually while stirring over low heat to ensure it melts smoothly.
10. Can I use pre-cooked beef?
Absolutely! Add pre-cooked beef slices during the simmering stage to heat them through.
Conclusion
One Pot Philly Cheesesteak Soup is a hearty and flavorful twist on a beloved sandwich classic. Packed with tender beef, savory vegetables, and creamy cheese, it’s the ultimate comfort food for any day of the week. Pair it with cheesy toast for a complete meal that will satisfy everyone at the table!
Print
One Pot Philly Cheesesteak Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: One-Pot
- Cuisine: American
- Diet: Gluten Free
Description
Savor the flavors of a classic Philly cheesesteak sandwich in this hearty and creamy one-pot soup. Packed with tender beef, melted provolone, and cheesy toast, it’s the ultimate comfort food!
Ingredients
- 1 lb thinly sliced beef steak
- 1 onion, diced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
- 6 slices bread
- Butter (for toasting bread)
- Additional shredded cheese (for topping bread)
Instructions
- Cook the beef and vegetables:
- In a large pot over medium-high heat, cook the beef steak until browned.
- Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant.
- Simmer the soup:
- Pour in the beef broth and heavy cream. Stir to combine, then bring the soup to a gentle simmer. Cook for 10-15 minutes to allow the flavors to meld.
- Add cheese:
- Stir in the shredded provolone cheese until fully melted. Season the soup with salt and pepper to taste.
- Prepare the cheesy toast:
- Preheat the oven to 400°F (200°C). Butter each bread slice and sprinkle with additional shredded cheese.
- Toast in the oven until the cheese is melted and bubbly, about 5-7 minutes.
- Assemble and serve:
- Ladle the soup into bowls. Top with crumbled bacon for extra flavor. Serve with the cheesy toast on the side.
Notes
- For a more authentic Philly cheesesteak flavor, substitute provolone with white American cheese or Cheez Whiz.
- Add mushrooms for an extra layer of texture and flavor.
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