Description
This One-Pot Philly Cheesesteak Soup combines all the classic flavors of a Philly cheesesteak sandwich into a warm, creamy soup. Featuring sautéed peppers, onions, garlic, and tender ground beef cooked in a savory beef broth, then enriched with cream cheese and melted provolone, this comforting dish is perfect for an easy weeknight meal. Optional fresh spinach adds a pop of color and nutrition, while fresh parsley garnish brings a hint of freshness.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 pound ground beef or steak, thinly sliced
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Cheese and Greens
- 4 ounces cream cheese, cubed
- 1 cup shredded provolone cheese
- 1 cup chopped fresh spinach (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Sauté the Vegetables: Add the diced onion, red bell pepper, and green bell pepper to the pot. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until aromatic.
- Cook the Meat: Add the ground beef or thinly sliced steak to the pot. Cook until the meat is browned and no longer pink, breaking it apart with a spoon as it cooks to ensure even cooking.
- Add Broth and Seasonings: Pour in the beef broth, then add Worcestershire sauce, dried oregano, black pepper, and salt. Stir to combine all ingredients well.
- Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low. Let it cook gently for about 10 minutes to allow the flavors to meld together.
- Melt the Cream Cheese: Stir in the cubed cream cheese until it is fully melted and incorporated, creating a creamy texture in the soup.
- Add Provolone and Spinach: Add the shredded provolone cheese and stir until melted and creamy. If using fresh spinach, fold it in now and let it wilt for a minute or two.
- Adjust Seasoning: Taste the soup and adjust salt or pepper as needed to suit your preference.
- Serve: Remove the soup from heat and ladle into bowls. Garnish with freshly chopped parsley and serve hot.
Notes
- For a more authentic Philly cheesesteak flavor, use thinly sliced ribeye steak if available instead of ground beef.
- You can substitute provolone cheese with mozzarella or Monterey Jack if preferred.
- Optional spinach adds color and nutrition but can be omitted for a more traditional taste.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- For a thicker soup, simmer a few extra minutes uncovered or add a small slurry of cornstarch and water.
