Why You’ll Love This Recipe
It delivers all the comfort of a cheesesteak in a warm, spoonable form, cooks in one pot, requires simple ingredients, and offers customizable additions for your preferred level of richness and flavor.
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Easy One-Pot Philly Cheesesteak Soup Recipe: A Cozy, Comforting Twist on a Classic Sandwich
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A comforting, one-pot soup inspired by classic Philly cheesesteak flavors—featuring tender beef, sautéed peppers and onions, potatoes, and a creamy, cheesy broth.
Ingredients
- 1 lb thinly sliced beef (sirloin or shaved steak)
- 2 tbsp olive oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 cups potatoes, diced
- 1 cup heavy cream
- 1 cup shredded provolone or mozzarella
- 1 cup shredded cheddar
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add sliced beef and cook until browned. Remove and set aside.
- In the same pot, sauté onions and bell peppers until softened, about 5–7 minutes. Add garlic and cook 1 minute.
- Add potatoes, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer 12–15 minutes until potatoes are tender.
- Return beef to the pot. Stir in heavy cream and shredded cheeses until melted and smooth.
- Simmer 5 minutes to thicken slightly.
- Garnish with parsley and serve warm.
Notes
- Use shaved ribeye for the most authentic cheesesteak flavor.
- Add mushrooms for extra depth.
- For a lighter version, swap heavy cream with half-and-half.
- Serve with toasted hoagie rolls or crunchy croutons.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: One-Pot / Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Thinly sliced beef (such as sirloin or shaved steak)
Provides tender bites that mimic traditional cheesesteak fillings.
Butter
Adds richness and helps sauté the vegetables while forming the base of the creamy broth.
Onion
Brings sweetness and depth as it softens in the pot.
Bell peppers
Offer color, crunch, and classic cheesesteak flavor, especially when combined with onions and beef.
Garlic
Infuses the soup with aromatic depth and enhances the savory elements.
Beef broth
Creates the flavorful foundation of the soup, balancing cream and cheese.
Heavy cream
Adds silky richness and helps create the smooth, creamy texture.
Cream cheese
Thickens the soup and adds tang reminiscent of the gooey cheese in a classic cheesesteak.
Provolone cheese
Provides the signature cheesesteak meltiness and unmistakable flavor.
Flour
Helps thicken the broth to a satisfying, spoon-coating consistency.
Salt and black pepper
Balance and enhance the savory profile of the soup.
Croutons or toasted bread (optional)
Serve as a crunchy finishing touch inspired by the sandwich’s soft roll.
Directions
Start by heating butter in a large pot over medium heat. Add sliced onions and bell peppers, cooking until tender and lightly caramelized. Stir in minced garlic and cook briefly until fragrant. Push the vegetables to one side of the pot and add the thinly sliced beef. Cook until browned, breaking apart any larger pieces as needed. Sprinkle the flour over the mixture and stir to coat the beef and vegetables evenly. This step helps thicken the final soup.
Pour in the beef broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer. Add the cream cheese in small pieces, stirring until fully melted and incorporated. Reduce heat and add heavy cream, allowing the soup to thicken. Finally, stir in shredded provolone until fully melted, creating a smooth, creamy consistency. Season with salt and black pepper to taste. Remove from heat once the soup reaches its ideal thickness. Ladle into bowls and serve with croutons or toasted bread if desired.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: about 35 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, adding a splash of broth or milk to thin if needed. Due to the creamy base, freezing is not recommended as the texture may change.
Variations and Customizations
Mushroom Cheesesteak Soup
Add sautéed mushrooms for earthy flavor and enhanced depth.
Spicy Pepper Jack Version
Swap provolone for pepper jack to create a spicier, more vibrant soup.
Low-Carb Bowl
Reduce the flour or omit it entirely for a thinner, brothier variation.
Loaded Cheesesteak Style
Top with crispy onions, extra cheese, or even jalapeños for bold flavor.
Worcestershire Depth
Add a small splash of Worcestershire sauce for added umami.
Swiss and Provolone Mix
Blend cheeses for a more complex, restaurant-style finish.
Lightened-Up Option
Use half-and-half instead of heavy cream and reduce cream cheese slightly.
Grilled Bread Topping
Serve with garlic-rubbed toasted baguette slices for added crunch.
Onion-Lover’s Version
Include caramelized onions for sweetness and richness.
Ground Beef Substitute
Use cooked ground beef instead of sliced steak for a more budget-friendly version.
FAQs
Can I use ground beef instead of sliced beef?
Yes, it works well and still provides great flavor.
Does provolone melt smoothly?
Yes, it melts beautifully and pairs perfectly with the broth and cream.
Can I make this dairy-free?
Use plant-based cream and cheese alternatives, though the flavor will differ.
How do I keep the soup from curdling?
Avoid boiling after adding cream and cheese; keep the heat gentle.
Can I add pasta or rice?
Yes, cooked pasta or rice can make the soup heartier.
Is this freezer-friendly?
Cream-based soups do not freeze well and may separate.
How do I thicken the soup more?
Add a touch more flour or simmer longer to reduce the liquid.
Can I add mushrooms or spinach?
Both work well and add more nutrition.
What sides pair with this soup?
A green salad, garlic bread, or roasted vegetables complement it nicely.
Can I make it ahead?
Yes, but reheat gently and stir well to restore creaminess.
Conclusion
Easy One-Pot Philly Cheesesteak Soup brings the iconic sandwich to life in a comforting, creamy bowl that is simple to prepare and full of savory flavor. With tender beef, melted provolone, and perfectly cooked vegetables, this soup captures the essence of a cheesesteak in a cozy, spoonable form. Whether you serve it for a quick dinner or a casual gathering, this one-pot meal delivers hearty comfort with minimal effort and maximum flavor.
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