... Print

Easy One-Pot Creamy Philly Cheesesteak Soup

Close-up of a creamy, cheesy philly cheese steak soup topped with ground beef, red peppers, and herbs in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to My Kitchen! I am sharing my recipe for Creamy Philly Cheesesteak Soup. This one-pot soup brings all the rich, savory flavors of a classic cheesesteak—tender beef, peppers, onions, and melted provolone—into a hearty, comforting bowl perfect for a weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound sirloin steak or flank steak, thinly sliced against the grain
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large green bell pepper, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 8 ounces cream cheese, cubed
  • 1 1/2 cups shredded provolone cheese
  • 1/2 cup shredded mozzarella cheese (optional, for extra melt)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced steak, salt, and pepper. Cook until the steak is browned, about 3 to 4 minutes. Remove the steak from the pot and set it aside, leaving any rendered fat in the pot.
  2. Reduce the heat to medium. Add the diced bell pepper and onion to the pot. Sauté until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the beef broth, Worcestershire sauce, and Italian seasoning. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
  4. Reduce the heat to low. Add the cubed cream cheese to the broth, stirring constantly until it melts completely and the broth becomes smooth and creamy.
  5. Return the cooked steak to the pot. Stir to combine and allow the soup to heat through for about 5 minutes. Do not let the soup boil once the cream cheese is added.
  6. Remove the pot from the heat. Gradually stir in the shredded provolone cheese (and mozzarella, if using) until the cheese is fully melted and incorporated, creating a rich, cheesy broth.
  7. Serve your hearty beef soup immediately. This is a great one-pot soup dinner for a cozy night in.

Notes

  • For a low-carb or keto Philly soup option, skip adding any flour or thickeners, as the cream cheese provides sufficient richness.
  • If you prefer using roast beef, you can substitute 1 pound of thinly sliced deli roast beef for the fresh steak. Add the roast beef in Step 6 just to heat through.
  • If you want a thicker broth, mix 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry, then stir it into the simmering broth before adding the cream cheese.

Nutrition

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