One-Pot Philly Cheesesteak Soup Recipe
Nothing is as comforting as a warm bowl of rich, creamy soup, especially on a chilly evening. This One-Pot Philly Cheesesteak Soup takes the iconic flavors of the Philadelphia cheesesteak and transforms them into a comforting soup that’s easy to make, incredibly filling, and utterly delicious. It’s loaded with tender steak, savory veggies, and the delightful creaminess of melted provolone cheese. Plus, it’s all made in just one pot for a stress-free, minimal cleanup experience. Cozy up with a bowl of this hearty soup and let its flavors transport you to the streets of Philly!
Ingredients Overview
- Top Sirloin Steak (1 lb): Look for high-quality top sirloin with a good amount of marbling for flavor. Thinly sliced, it gives the soup that meaty bite that makes this dish so satisfying.
- Onion (1, chopped): This adds a sweet-savory depth to the soup base and pairs perfectly with the beefy flavors.
- Green Bell Pepper (1, chopped): Known for its fresh, slightly sweet taste, the green bell pepper is a key component in Philly cheesesteak and adds a beautiful color to the soup.
- Garlic (2 cloves, minced): Fresh garlic brings a warm, aromatic touch to the soup, balancing the richness of the broth.
- Beef Broth (6 cups): Provides the hearty, beefy base that ties together all the ingredients. Opt for a low-sodium version to control the salt.
- Heavy Cream (1 cup): Adds luxurious creaminess, balancing the strong, savory notes of the broth and steak.
- Provolone Cheese (8 oz, shredded): Known for its mild, creamy flavor and excellent melting qualities, provolone adds that unmistakable Philly cheesesteak taste.
- Salt and Pepper (to taste): Essential seasonings to bring out all the flavors.
- French Bread (for serving): Perfect for dipping! Choose a crusty French bread that can soak up all the flavorful broth without becoming too soggy.
Step-by-Step Cooking Instructions
1. Sear the Steak
- Heat the Pot: Place a large pot over medium-high heat and add a splash of oil.
- Brown the Steak: Add thinly sliced sirloin steak to the pot, cooking for about 2-3 minutes per side until it’s nicely browned. This step is key to building flavor! Once done, remove the steak and set it aside.
2. Sauté the Vegetables
- Add Onion, Bell Pepper, and Garlic: Using the same pot (don’t clean it out—the leftover steak bits add flavor), add the chopped onion and green bell pepper. Sauté for about 5-7 minutes, stirring often, until softened.
- Add Garlic: Add minced garlic and sauté for an additional minute until fragrant.
3. Build the Broth
- Pour in Beef Broth: Slowly add the beef broth, stirring to lift any browned bits from the bottom of the pot. These add richness to your broth.
- Simmer: Bring the soup to a gentle simmer, allowing the flavors to meld together.
4. Add the Cream and Cheese
- Stir in Heavy Cream: Gently pour in the heavy cream, stirring continuously. This will give the soup a creamy, velvety texture.
- Add Provolone Cheese: Slowly sprinkle in the shredded provolone cheese, stirring until it melts and fully integrates into the soup.
5. Return the Steak
- Add the Steak Back In: Add the browned steak slices back into the pot and let them simmer for another 10 minutes. This allows the steak to absorb the soup’s flavors.
6. Season to Taste
- Add Salt and Pepper: Taste the soup and season with salt and pepper as desired.
7. Serve and Enjoy
- Serve Hot with French Bread: Ladle the soup into bowls and serve with a side of crusty French bread. Perfect for dipping!
Frequently Asked Questions (FAQs)
1. Can I use ground beef instead of steak?
Yes, you can use ground beef if you’re looking for a budget-friendly option. Cook it thoroughly in Step 1, then continue with the recipe as usual.
2. What’s the best way to get thin steak slices?
Freeze the steak for about 20-30 minutes before slicing; it firms up the meat and makes it easier to slice thinly.
3. Can I use milk instead of heavy cream?
You can substitute milk for a lighter option, but the soup will be less creamy. Adding a bit of cornstarch (1 tablespoon mixed with a little water) can help thicken it if you use milk.
4. Can I add other vegetables to this soup?
Absolutely! Mushrooms, red bell peppers, or even a handful of spinach can add a twist.
5. What if I don’t have provolone cheese?
Cheddar, mozzarella, or even a blend of cheddar and mozzarella works well for a similar creamy, melty texture.
6. How can I keep the cheese from clumping?
Add the cheese gradually while stirring. Keeping the soup on low heat can also help prevent it from clumping.
7. Can I make this soup in a slow cooker?
Yes! Sear the steak and sauté the veggies on the stove first, then transfer everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
8. Can I double this recipe?
Of course. Simply double each ingredient, but ensure your pot is large enough to handle the extra volume.
9. Can I make this soup dairy-free?
Try using a plant-based cream and cheese substitute, like coconut cream and dairy-free cheese shreds.
10. How do I adjust the thickness of the soup?
For a thicker soup, simmer a bit longer or add a cornstarch slurry. For a thinner consistency, add a bit more broth.
11. How long should I simmer the broth?
10-15 minutes is usually enough to meld flavors. The longer it simmers, the richer the flavor becomes.
12. Should I use salted or unsalted broth?
Unsalted broth is best to control salt levels; you can add salt to taste.
13. Is this soup spicy?
No, but you can add a pinch of cayenne or red pepper flakes for a bit of heat.
14. What type of pot is best for this recipe?
A heavy-bottomed pot like a Dutch oven distributes heat evenly, perfect for soups.
15. Can I use leftover roast beef?
Yes, shredded or thinly sliced leftover roast beef works well.
16. What garnish works best for this soup?
Fresh parsley or chives add a pop of color and freshness.
17. Does this soup freeze well?
Yes, but for best results, freeze before adding the cream and cheese, and add them upon reheating.
18. Can I add potatoes?
Yes, diced potatoes make this soup even heartier. Add them when you add the broth.
19. What bread alternatives work well with this soup?
Sourdough, ciabatta, or garlic bread are all great choices for dipping.
20. How do I prevent the cream from curdling?
Add the cream slowly and avoid high heat once it’s in the pot.
20 Helpful Tips
1. Prep all ingredients before starting for a smoother cooking experience.
2. Stir frequently to ensure nothing sticks to the bottom of the pot.
3. If the soup seems too salty, add a splash of water or extra cream.
4. Use freshly shredded cheese instead of pre-packaged shreds for smoother melting.
5. Add a splash of Worcestershire sauce with the broth for an umami boost.
6. Deglaze the pot with a splash of broth after browning the steak for extra flavor.
7. Keep the pot partially covered during simmering to retain moisture.
8. For a slightly smoky flavor, add a dash of smoked paprika.
9. If you want a thicker consistency, mash a few potato chunks directly into the soup.
10. Let the cheese reach room temperature before adding to prevent clumping.
11. Use a good-quality beef broth for a richer taste.
12. Stir the cream in gently to keep it from curdling.
13. Try adding caramelized onions for extra sweetness.
14. Simmer longer for deeper flavors, but don’t let it boil after adding cream.
15. Adjust spices according to your taste. A dash of paprika can add warmth.
16. Let the steak come to room temperature before cooking to ensure even searing.
17. Always taste and season at the end for the best flavor balance.
18. Add fresh herbs like thyme to the broth while simmering for added aroma.
19. Consider adding a drizzle of truffle oil for a gourmet touch.
20. Serve with buttered, toasted French bread for an extra indulgent experience.
10 Storage and Reheating Tips
- Refrigerate promptly: Cool soup completely before storing it in the fridge, where it will keep for up to 3 days.
- Use airtight containers: Helps keep flavors fresh and prevent odor transfer.
- Freeze before adding cream: Cream-based soups can separate upon reheating, so add cream after thawing.
- Label and date containers for easy tracking.
- Store in individual portions for easier reheating.
- To reheat on the stove, use medium-low heat to avoid scorching the cream and cheese.
- Microwave gently, heating in short intervals and stirring to prevent uneven heating.
- Add a splash of fresh broth when reheating to refresh flavors.
- Don’t freeze the bread: Keep it separate to maintain freshness.
- Use within 1-2 months if frozen to enjoy the best flavor and texture.
20 Recipe Secrets
1. Use high-quality cheese: It’s worth the splurge for great flavor and melting quality.
2. Sear the steak at high heat: This locks in juices and flavor.
3. Always salt your steak lightly before cooking: This helps bring out the meat’s natural flavor.
4. Add onions before garlic: Onions need a longer cooking time, and this order keeps garlic from burning.
5. Deglaze with a splash of broth or wine: Helps lift flavorful bits stuck to the pot.
6. Use low-sodium broth to control salt levels more easily.
7. Simmer longer for richer flavors: The soup only gets better with time!
8. Stir the cheese slowly into the soup: This prevents clumping and creates a smoother texture.
9. Add a dash of hot sauce to bring out the flavors without adding noticeable heat.
10. A little Dijon mustard in the broth can enhance the savory depth.
11. Use a hand blender for a few pulses if you prefer a thicker, creamier consistency.
12. Try topping with crispy fried onions for a contrasting texture.
13. Garnish with fresh herbs like parsley for a fresh touch.
14. Stir in a spoonful of sour cream for extra tanginess and creaminess.
15. Add a pinch of baking soda if it’s too acidic: This neutralizes acidity.
16. Sprinkle a bit of Parmesan cheese before serving for a richer, cheesy flavor.
17. For a smoky kick, add smoked gouda alongside provolone.
18. Stir in a few drops of liquid smoke for a subtly smoky taste.
19. Toast the French bread before serving for extra crunch.
20. Let the soup rest 5-10 minutes before serving to allow flavors to meld together fully.
This version of One-Pot Philly Cheesesteak Soup is now packed with every detail to help readers create a deeply flavorful, restaurant-quality soup at home. Enjoy this luxurious comfort food, complete with pro tips, storage ideas, and techniques to make the experience as smooth and enjoyable as possible!
