One-Pot Philly Cheesesteak Soup
Introduction
If you love a good cheesesteak, you will adore this One-Pot Philly Cheesesteak Soup! It’s creamy, meaty, and loaded with flavor. This soup is the perfect comfort food that warms you up on chilly days. Plus, it’s made all in one pot, so cleanup is a breeze!
Why Make This Recipe
This recipe is simple and quick to prepare, making it great for busy weeknights or lazy weekends. It brings the delicious flavors of a classic Philly cheesesteak to a cozy soup form. Your family will love it, and you will enjoy how easy it is to make. It has become a regular in our house, and I bet it will in yours too!
How to Make One-Pot Philly Cheesesteak Soup
Ingredients
- 1 lb sirloin steak, thinly sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 8 oz baby bella mushrooms, sliced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese (or mozzarella)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Crusty bread or rolls (optional, for serving)
Directions
- Heat olive oil in a large pot over medium-high heat. Add sirloin steak and cook for 3-4 minutes until browned. Remove and set aside.
- In the same pot, add butter. Once melted, add onion, bell pepper, and mushrooms. Sauté for 5-6 minutes until softened.
- Sprinkle flour over vegetables and stir; cook for 1-2 minutes. Gradually add beef broth while stirring, then bring to a simmer for about 5 minutes.
- Stir in heavy cream, garlic powder, thyme, and season with salt and pepper. Let it simmer again.
- Add cooked steak back to the pot and stir. Slowly add shredded provolone cheese, stirring until melted.
- Serve in bowls, garnish with parsley, and enjoy with crusty bread or rolls.
How to Serve One-Pot Philly Cheesesteak Soup
Serve this yummy soup in warm bowls. Top it with some fresh chopped parsley for a pop of color. If you have some crusty bread or rolls, serve them on the side for dipping. It’s the perfect meal for any day!
How to Store One-Pot Philly Cheesesteak Soup
If you have leftovers (if that’s even possible!), let the soup cool and store it in an airtight container in the fridge. It will last for about 3-4 days. To reheat, just warm it up on the stove or in the microwave until hot.
Tips to Make One-Pot Philly Cheesesteak Soup
- Slice the steak thinly for quicker cooking and a better texture.
- Feel free to use any veggies you have on hand. Spinach or kale can be great additions!
- If you want it to be thicker, add more flour when cooking the veggies.
Variation
You can make this soup with chicken instead of steak if you prefer. Just use thinly sliced chicken breast and follow the same steps!
FAQs
1. Can I use a different type of cheese?
Yes! You can use any cheese you like, such as cheddar or mozzarella.
2. Is this soup gluten-free?
To make it gluten-free, simply skip the flour or use a gluten-free flour substitute.
3. Can I freeze the leftovers?
Yes, you can freeze the soup! Just make sure to store it in a freezer-safe container. It can last up to 3 months in the freezer.
Enjoy making this delicious One-Pot Philly Cheesesteak Soup and share it with your friends and family!