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The Ultimate Creamy One-Pot Philly Cheese Steak Soup (Ready in 35 Minutes)

A close-up of a rich, creamy philly cheese steak soup filled with sliced steak, peppers, and onions.
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Make this rich, comforting Philly Cheese Steak Soup in one pot. You get all the classic flavors of tender steak, peppers, onions, and melted provolone cheese in a velvety broth, perfect for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound sirloin steak or flank steak, thinly sliced against the grain
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 8 ounces cremini mushrooms, sliced (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup heavy cream
  • 8 ounces provolone cheese, shredded
  • 4 ounces cream cheese, cubed
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced steak and cook until browned, about 3 to 4 minutes. Remove the steak with a slotted spoon and set it aside.
  2. Add the diced onion and bell pepper to the same pot. Sauté until softened, about 5 minutes. Add the mushrooms, if using, and cook for another 3 minutes.
  3. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the beef broth and Worcestershire sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Reduce the heat to medium-low.
  5. Return the cooked steak to the pot. Simmer gently for 5 minutes to allow the flavors to combine.
  6. Stir in the heavy cream and the cubed cream cheese until the cream cheese melts completely into the broth.
  7. Slowly whisk in the cornstarch slurry. Continue to simmer, stirring constantly, until the soup thickens slightly, about 2 minutes.
  8. Remove the pot from the heat. Gradually add the shredded provolone cheese, stirring until it is fully melted and the soup is creamy. Do not boil the soup after adding the cheese to prevent it from separating.
  9. Serve this hearty beef soup immediately.

Notes

  • For the best texture, slice your steak very thinly before cooking. You can place the steak in the freezer for 15 minutes to firm it up, which makes slicing easier.
  • Serve this savory beef and cheese soup with crusty bread or slices of cheesy toast for dipping.
  • If you prefer a low-carb option, omit the cornstarch slurry. The soup will be slightly less thick but still rich from the cream and cheese.

Nutrition

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