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A bowl of hearty one-pot Philly cheesesteak soup with vegetables and cheese

One-Pot Philly Cheesesteak Soup

A delightful twist on the classic sandwich, this hearty soup combines thinly sliced beef, sautéed peppers, and onions in a creamy broth, topped with stretchy provolone cheese. Perfect for colder evenings or entertaining guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb beef (thinly sliced)
  • 1 large onion (chopped)
  • 1 large green bell pepper (chopped)
  • 4 cloves garlic (minced)
  • 8 cups beef broth
  • 1 cup heavy cream
  • 2 cups mushrooms (sliced)
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper (to taste)
  • 8 oz provolone cheese (shredded)
  • Fresh parsley (for garnish)

Method
 

Preparation
  1. In a large pot, heat a bit of oil over medium heat. Add the chopped onions and green bell pepper. Sauté until soft.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the sliced beef and cook until browned.
  4. Pour in the beef broth and add Worcestershire sauce. Bring to a simmer.
  5. Mix in the sliced mushrooms and let the soup cook for about 20 minutes.
  6. Reduce the heat and stir in the heavy cream. Season with salt and pepper.
  7. Top with shredded provolone cheese and let it melt before serving.
  8. Garnish with fresh parsley.

Notes

Add a splash of hot sauce for a spicy kick. Customize with different cheeses like mozzarella or cheddar. Serve with toppings like jalapeños or croutons for extra crunch.