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