Amazing 1-Pot philly cheese steak soup Secret

You know those nights when only something utterly rich, savory, and deeply comforting will do? I used to think that meant spending ages simmering something on the stove, covered in a mountain of dishes afterwards. Not anymore! Forget the hoagie roll for a minute because we are taking everything you love about a classic sandwich and turning it into this incredible philly cheese steak soup. Seriously, this is a One-Pot Creamy Philly Cheesesteak Soup, and we’re talking about being done from start to finish in under 40 minutes. I am so excited to share this recipe because it captures that famous gooey cheese texture—you know, the one that makes you feel instantly cozy—but in a spoonable bowl. This is pure cooking joy, made simple!

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Why This One-Pot Creamy Philly Cheesesteak Soup is Your New Favorite Comfort Food Soup

What’s not to love here? We’ve managed to condense all those amazing sandwich flavors—the tender warmth of the beef, the sweet sautéed veggies, and that glorious, gooey cheese pull—into one single pot. That means maximum flavor with minimal cleanup, which is always a win in my book!

If you’re battling the cold or just tired after a long day, this philly cheese steak soup is the answer. Honestly, sometimes a bowl of this rich soup is even better than the actual sandwich because it warms you from the inside out. Trust me on this one; it’s next-level comfort food.

• It’s fast! This whole process, start to finish, lands right around 40 minutes. You get a completely satisfying dinner without committing your whole evening to the stove.
• The texture is everything. We’re talking rich, velvety, and impossibly smooth, which makes it the perfect kind of soup for dipping crusty bread into.

Quick Prep for Weeknight Soup Ideas

When I say this is quick, I mean it. Since it’s a true one-pot affair, we only dirty one large Dutch oven, which makes the evening cleanup a breeze. This speed makes it one of the best weeknight soup ideas you can keep in your back pocket for when you need something substantial fast. We aren’t sacrificing heartiness just because it’s quick!

The Ultimate Cheesy Steak Soup Experience

The real secret weapon here is the cheese combo. It’s not just one cheese; we’re using cream cheese for that incredible velvety body and provolone for that authentic, slightly tangy cheesesteak flavor. The result? A glorious, thick, and utterly decadent cheesy steak soup that clings perfectly to every bite of steak and pepper. You absolutely need this!

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Ingredients for the Best philly cheese steak soup

Okay, let’s talk about what goes into making this soup taste exactly like the real thing. Because we’re aiming for that perfect, satisfying texture, the quality of these ingredients really matters. Don’t stress, though; these are all simple things you can grab easily on your next grocery run!

• 1 pound ribeye or sirloin steak, thinly sliced (I aim for about 1/8 inch thick, it cooks so fast that way!)
• 4 slices bacon, chopped (Yep, we start with bacon grease—flavor foundation!)
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 4 cups beef broth (low sodium is fine, we control the salt!)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 8 ounces cream cheese, cubed and softened slightly (Let it sit out for 20 minutes)
• 1 1/2 cups shredded provolone cheese
• 1 cup shredded mozzarella cheese

Steak Selection and Cheese Blend Notes

When it comes to the steak, ribeye or sirloin is truly the winner here because they have just enough fat to stay tender when they hit that hot pot. If you slice them super thin, they cook in mere minutes, so keep that knife ready! If you are truly strapped for time on a busy evening, going for a quick swap to pre-cooked deli roast beef is totally fine—that gives you a super fast soup with roast beef. But for the absolute best texture? Stick to slicing that fresh steak.

Now, the cheese blend is crucial to nailing that authentic flavor. We need the sharpness of the provolone balanced by the stretch and mild quality of the mozzarella. Don’t skip the cream cheese, either! That’s what delivers that signature velvety body we are chasing in this philly cheese steak soup.

Step-by-Step Instructions for Your One Pot philly cheese steak soup

Alright, let’s get cooking! The beauty of this recipe is how everything happens right in that big pot—saving you time and dishes, which is a big win on any weeknight dinner night. We’re building flavor in layers, so pay attention to those first few steps!

Browning the Meat and Sautéing the Aromatics

First things first: we cook the bacon until it’s beautifully crisp. Scoop that out and set it aside—that crispy topping is going to be fantastic later! Now, using that flavorful rendered bacon grease (add a drizzle of olive oil if you need more fat), we toss in your thinly sliced steak. Sear it quickly until it’s just browned on the outside. Not cooked through, just nice and colored! Take it out and set it aside with the bacon. This quick sear builds all the deep flavor needed for our creamy steak soup base.

Next up are the veggies. Toss the diced onion and bell pepper right into that same pot. Let them soften beautifully for about 5 to 7 minutes until they start getting sweet. Stir in your garlic for one minute until you can really smell it—don’t burn it!

Building the Creamy Broth Base

Time to build the liquid gold! Pour in the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring that all up to a nice simmer. Once it’s bubbling gently, turn the heat down low. Now, whisk in the heavy cream and those cubes of cream cheese. You have to whisk it consistently until that cream cheese melts completely and the broth is beautifully smooth. This is the step that creates that signature richness.

Here is my biggest tip for this part: once the dairy is in, do not boil the soup! Keep it on low heat. Boiling cream and cheese mixtures can sometimes make them split or get grainy, and we don’t want that texture disaster. Once everything is smooth, just return your partially cooked steak to the pot and let it simmer gently for about five minutes until it’s heated all the way through. We’ll add the melty cheeses in the final step!

Tips for Success Making philly cheese steak soup

Getting a soup this rich and cheesy to cooperate can sometimes feel tricky, but trust me, a few little tricks will make sure your philly cheese steak soup turns out velvety smooth and packed with flavor every single time. This is where we move from just following directions to really understanding *why* we are doing what we are doing. These little adjustments really build confidence in the kitchen!

Achieving Perfect Melted Cheese Consistency

This is probably the most important tip for a truly flawless, restaurant-quality texture. Please, please, please—buy blocks of provolone and mozzarella and shred them yourself! Pre-shredded cheese bags are coated in things like cellulose or potato starch to keep them from clumping in the bag. Guess what that does to your hot soup? It can make it gritty or struggle to melt smoothly.

When you add the final cheeses (provolone and mozzarella) at the very end, keep that heat low. You want them to melt gently into the broth. If you blast it with high heat after adding the cream cheese, you risk breaking that smooth emulsion. Just a gentle stir over low heat until everything disappears is all you need!

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Flavor Boosters for Hearty Beef Soup

While this recipe is amazing as written, sometimes I want my soup to have just a bit more… *depth*. If you’re looking to take this hearty beef soup up a notch, I have two favorite additions that work beautifully with the beef and peppers. First, toss in about a half teaspoon of smoked paprika with your broth. It adds a beautiful smoky undertone that tastes amazing.

Second, a tiny pinch of dried thyme along with the Italian seasoning adds an earthy warmth. These additions are totally optional, of course, but they are fantastic tricks I learned over time to really layer the flavor in soups like this. Check out some of my other favorite kitchen hacks over on my blog!

Serving Suggestions for Your philly cheese steak soup

Now that you have this unbelievably rich and savory bowl of philly cheese steak soup ready to go, we have to talk about what to serve it with. Because this soup is so incredibly creamy and hearty, the best pairings offer a little crunch or a salty, toasty counterpart to cut through that richness. It’s all about textural contrast!

When I make this, I almost never serve it alone. It really deserves something sturdy for dipping. Remember how I mentioned cheesy toast in the recipe notes? That is non-negotiable for me! It’s the perfect vehicle. I take thick slices of sourdough, slather them with my favorite garlic butter spread (you can check out how I make that easy easy garlic butter recipe here!), top it generously with some of that leftover provolone, and pop it under the broiler until it’s bubbly and golden brown.

Another simple idea is serving it alongside a bright, crisp side salad dressed with a sharp vinaigrette—maybe something with red wine vinegar. The acidity wakes up your palate after all that delicious, heavy cheese goodness. Honestly, this soup is so satisfying; sometimes all it needs is that perfect dipping mechanism to feel like a complete, soul-warming meal. Enjoy making this dinner!

Storage and Reheating Instructions

Even though this soup is perfect for eating right away, you’ll definitely want leftovers because it tastes just as good the next day! Store any extra philly cheese steak soup in an airtight container in the fridge for up to three days. When you go to reheat it, please remember it’s full of dairy now.

Don’t crank up the heat too high on the stove or in the microwave! Reheat gently over low heat, stirring often. If you find it looks a little grainy when it warms up, just whisk it vigorously for a minute or two. That gentle agitation helps the dairy smooth right back out into that beautiful, creamy sauce we worked so hard to create!

Variations: Keto Philly Soup Option and More

I love how flexible this recipe is, even though it started out so faithfully mimicking a sandwich! If you’re playing around with different dietary needs—and lots of people ask me about this—it’s surprisingly easy to adapt this hearty soup. We can tweak it without losing that core, cheesy steak flavor!

Keto Philly Soup Option Adjustments

If you’re looking for a low-carb or Keto Philly Soup Option, this recipe is practically built for it already! The basic structure—steak, broth, peppers, onions, and cheese—is naturally low in carbs. The main thing you need to watch out for is the finishing touches.

First, obviously, ditch the bread. No cheesy toast for dipping! Second, double-check your cream cheese; while most are fine, always give the label a quick scan to ensure there aren’t hidden sugars or starches sneaking in. Thirdly, the Worcestershire sauce contains a tiny bit of sugar, so if you’re ultra-strict keto, you might want to swap that out for a splash of coconut aminos or Tamari mixed with a tiny bit of balsamic vinegar instead. That gives you the savory kick without the sugar spike. Enjoy that deeply flavorful keto soup!

Adding Mushrooms for Earthy Flavor

Another variation I adore, especially if I’m serving this on a chilly afternoon, is adding mushrooms. They bring just a wonderful, earthy, savory note that marries perfectly with the beef and onions. You incorporate these right along with the onions and peppers in Step 1 of the instructions.

Just slice up about 8 ounces of cremini or white button mushrooms and toss them in when you start sautéing the veggies. They will release their water and soak up the bacon grease beautifully before the broth goes in. It adds zero difficulty but layers on a fantastic, complex flavor without messing up the creamy texture at all!

Frequently Asked Questions About philly cheese steak soup

I get so many questions when people try this recipe for the first time, and honestly, that’s wonderful! It means you’re excited to make the best philly cheese steak soup possible. Here are a few common things people ask me before they dive into the heat of the kitchen. I hope these help you feel totally confident heading into making this!

Can I use ground beef instead of sliced steak in this Easy Cheesesteak Soup Recipe?

You absolutely can! If you are looking for an Easy Cheesesteak Soup Recipe variation, using ground beef shaves a few minutes off the prep time because you don’t have to slice the steak. However, I have to be honest: the texture is different. A classic cheesesteak relies on those tender, thin strips, not crumbles. If you use ground beef, be sure to brown it really well in the bacon fat first and drain off every bit of excess grease before you go adding your onions and peppers. You still get the flavor, but it won’t have that signature meaty bite.

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What cheese can replace provolone if I only have Swiss?

That’s a great question about substitutions for the soup with provolone cheese! Provolone brings a specific tang that really screams “Philly” to me. If you only have Swiss cheese on hand, you can definitely use it, but be aware that Swiss is usually sharper and nuttier than provolone. To keep the flavor profile balanced and not overpower the beef, I recommend using a little less Swiss than the recipe calls for, maybe 1 cup instead of 1 1/2 cups, and then beefing up the mozzarella slightly to compensate for the lost creaminess.

How do I make this Hearty Beef Soup less rich if I want a lighter broth?

That’s a fair point! It is definitely a rich meal, but if you want to lean towards something a little lighter or perhaps try a hearty beef soup version that isn’t quite so heavy on the dairy, you have a couple of options. The first is reducing the heavy cream by half, or skipping it altogether and just relying on the cream cheese for body. The second, and maybe even better trick, is to use more broth than cream cheese. Instead of 8 ounces of cream cheese, try using just 4 ounces, and add another 1/2 cup of broth. You’ll still get creamy goodness, but it will be brothier!

Nutritional Snapshot of This Cozy Winter Soup

I know some of you count macros, and others just want to know if this rich bowl earns its spot as a decadent treat. Since this is packed with steak, bacon, and a glorious amount of cheese, it definitely leans toward the hearty side! These numbers are estimates based on the six servings listed in the recipe, with one serving being about 1.5 cups of the finished philly cheese steak soup.

Please remember, these are just estimates! If you swap out the ribeye for leaner sirloin, or if you skip the bacon topping (though why would you!), your numbers will change slightly. But overall, this is classic, satisfying comfort food!

• Calories: 550
• Protein: 35g (Hello, steak!)
• Fat: 40g (That glorious, cheesy fat content!)
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 6g

See? High on that satisfying protein and fat, which keeps you full until dinner the next day! It fits perfectly into that whole “filling cozy winter soup” category. Enjoy every single spoonful!

Share Your Thoughts on This Comfort Food Soup

Wow, that’s it! We’ve gone from raw ingredients to a steaming pot of the most indulgent, flavor-packed comfort food soup you can imagine. Honestly, making this Creamy Philly Cheesesteak Soup always brings a little spark of joy back into my evening routine, and I truly hope it does the same for you!

Now, this is where you come in! I put my heart into making sure these recipes are approachable and deliver huge on flavor, but the best feedback comes from you, the home cook, trying it out. Did you stick with the ribeye, or did you go for the quick roast beef swap? Did you serve it with spicy peppers or stick to the classic green ones?

I would absolutely love it if you’d take a quick minute to rate this recipe below—aim for five stars if it brought you kitchen joy! And if you snap a picture of your delicious bowl of philly cheese steak soup, please share it on social media. Tag me so I can cheer you on! You can find me over on Facebook at Pure Cooking Joy. Happy cooking, friends!

One-Pot Creamy Philly Cheesesteak Soup with Bacon

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This recipe gives you all the flavors of a classic Philly cheesesteak in a hearty, creamy soup. It is a one-pot comfort food perfect for easy weeknight dinners.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound ribeye or sirloin steak, thinly sliced
• 4 slices bacon, chopped
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 8 ounces cream cheese, cubed
• 1 1/2 cups shredded provolone cheese
• 1 cup shredded mozzarella cheese

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Instructions

1. Season the thinly sliced steak lightly with salt and pepper.
2. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
3. Add olive oil to the pot if needed. Add the steak and cook until browned. Remove the steak and set it aside with the bacon.
4. Add the diced onion and bell pepper to the pot. Sauté for 5 to 7 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
7. Reduce the heat to low. Whisk in the heavy cream and the cubed cream cheese until the cream cheese is fully melted and the broth is smooth.
8. Return the cooked steak to the pot. Simmer gently for 5 minutes to heat through. Do not boil after adding the cream and cheese.
9. Stir in the provolone cheese and mozzarella cheese until completely melted and the soup is creamy.
10. Serve the soup hot, topped with the reserved crispy bacon.

Notes

• For an extra layer of flavor, serve this hearty beef soup with slices of cheesy toast for dipping.
• You can substitute the fresh steak with 2 cups of chopped deli roast beef if you are looking for a faster weeknight soup idea.
• If you prefer a lower-carb option, omit the toast and use only provolone cheese.

Nutrition

• Serving Size: 1.5 cups
• Calories: 550
• Sugar: 6
• Sodium: 780
• Fat: 40
• Saturated Fat: 20
• Unsaturated Fat: 15
• Trans Fat: 1
• Carbohydrates: 12
• Fiber: 2
• Protein: 35
• Cholesterol: 120