One-Pot Philly Cheesesteak Soup Recipe: 5 Cozy Steps

Posted on November 28, 2025

Ah, the Philly cheesesteak! This iconic sandwich hails from the streets of Philadelphia, where it’s been delighting taste buds since the 1930s. Imagine tender, juicy steak, sautéed onions, and gooey cheese all nestled in a fresh hoagie roll—it’s no wonder this dish has become a beloved classic. Now, what if I told you that you could have all that deliciousness in a cozy bowl of soup? That’s where my One-Pot Philly Cheesesteak Soup Recipe comes in! It’s like a warm hug on a cold day, combining the hearty flavors of the original sandwich with the ease of a one-pot meal. You’ll love how quick it is to whip up and how it simplifies cleanup—all while satisfying those cheesy cravings! Trust me, this soup is about to become your new favorite comfort food.

Ingredients List

1 lb beef steak, sliced thin: I love using ribeye for its marbling, but any tender cut will do! Slice it as thin as possible—this helps it cook quickly and soak up all those delicious flavors.
1 onion, diced: A medium yellow onion works perfectly here, adding sweetness and depth to the soup. Don’t forget to chop it nice and small so it softens beautifully.
1 bell pepper, diced: You can use any color you like—red, green, or yellow! I usually go for green for that classic Philly vibe. Chop it to match the onion size for even cooking.
2 cloves garlic, minced: Fresh garlic is a must! It brings a fragrant punch to the dish. Just a quick mince, and you’re golden.
4 cups beef broth: Use low-sodium broth if you prefer to control the saltiness. This is the base of our soup and really enhances that meaty flavor.
2 cups potatoes, diced: I like using Yukon Golds for their creamy texture, but any waxy potato will work. Chop them into bite-sized pieces to ensure they cook through nicely.
1 cup heavy cream: This adds richness and creaminess to the soup, making it feel indulgent. You can substitute with half-and-half if you want it a bit lighter.
1 cup provolone cheese, shredded: Provolone is the star here! It melts beautifully and gives that classic cheesesteak flavor. Feel free to mix in some mozzarella for extra stretch!
Salt and pepper to taste: Seasoning is key! Always taste as you go, and adjust to your preference.

How to Prepare Instructions

Start by heating a large pot over medium heat. Once it’s nice and warm, add the thinly sliced beef steak. Brown it for about 5-7 minutes, stirring occasionally until it’s cooked through and deliciously browned.
Next, toss in the diced onion, bell pepper, and minced garlic. Cook everything together for another 3-4 minutes until the veggies are softened and fragrant. Oh, the smell is heavenly!
Now, pour in the beef broth and add the diced potatoes. Bring the mixture to a boil—this usually takes about 5 minutes. Just keep an eye on it so it doesn’t bubble over!
Once it’s boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender. You want a gentle simmer here, so keep it cozy!
After the potatoes are cooked, stir in the heavy cream and shredded provolone cheese. Keep stirring until the cheese is completely melted and the soup is creamy and luscious. This is the moment you’ve been waiting for!
Finally, season the soup with salt and pepper to taste. Give it a little taste test and adjust if needed. Then, serve it hot in your favorite bowls and enjoy that cheesy goodness!

Why You’ll Love This Recipe

Quick Preparation: With just 15 minutes of prep time, you can have this comforting soup on the table in no time. Perfect for busy weeknights!
Hearty and Satisfying: This soup is packed with tender beef, veggies, and potatoes, making it a filling meal that warms you from the inside out.
One-Pot Wonder: I love that it all cooks in one pot! Less mess means easier cleanup, and who doesn’t want that after a long day?
Cheesy Goodness: The rich provolone cheese adds that signature cheesesteak flavor, creating a creamy, dreamy finish that’s hard to resist.
Customizable: You can easily adapt the recipe to your taste, whether that means adding extra veggies or switching up the protein.
Comfort Food Galore: This soup is like a warm hug on a chilly day—perfect for cozy nights in or when you’re feeling a little under the weather.

Tips for Success

Slice the beef thin: Make sure to slice your beef as thin as possible. A sharp knife helps! This ensures the meat cooks quickly and remains tender in the soup.
Don’t rush the browning: Give the beef enough time to brown properly. This step adds a depth of flavor that elevates the entire soup. You want that nice caramelization!
Chop veggies evenly: Try to dice your onions and bell peppers to a similar size for even cooking. This way, every bite has a perfect balance of flavor and texture.
Simmer low and slow: When simmering the potatoes, keep the heat low and let them cook gently. This helps them soften without falling apart, giving you that perfect bite in the soup.
Cheese it up: For an extra cheesy experience, add a bit more provolone than the recipe calls for, or mix in some cheddar for a flavor twist. Who doesn’t love more cheese?
Taste as you go: Don’t skip the tasting! Adjust the seasoning with salt and pepper to suit your palate. The flavors will develop as they cook, so always check before serving.
Let it rest: If you have time, let the soup sit for a few minutes after cooking. This allows the flavors to meld beautifully and makes for an even tastier bowl.

Variations

Chicken Twist: If you’re in the mood for something lighter, swap out the beef for chicken! Thinly sliced chicken breast or thighs work wonderfully, just adjust the cooking time slightly to ensure it’s cooked through.
Veggie Delight: Want to amp up the nutrition? Throw in some diced zucchini, mushrooms, or spinach! These veggies not only add color but also enhance the flavor profile without overpowering that classic cheesesteak taste.
Spicy Kick: For those who love a little heat, add diced jalapeños or a sprinkle of red pepper flakes while cooking. This adds a nice zing that complements the creamy cheese perfectly!
Cheese Variety: While provolone is delicious, don’t hesitate to experiment with other cheeses. A mix of mozzarella and cheddar can give you that gooey, melty texture with a different flavor twist!
Herb Infusion: Add fresh herbs like thyme or parsley towards the end of cooking for a burst of freshness. It’s a simple way to elevate the soup and make it even more aromatic.
Low-Carb Option: For a keto-friendly version, replace the potatoes with cauliflower florets. They’ll give you that comforting texture without the carbs, and they’ll soak up all the delicious flavors!

Storage & Reheating Instructions

After enjoying your delicious One-Pot Philly Cheesesteak Soup, you’ll probably have some leftovers (if you’re lucky!). Here’s how to store and reheat it to keep all that wonderful flavor intact.

First, let the soup cool down to room temperature before transferring it to an airtight container. This helps prevent any condensation from forming, which can make your soup watery. You can store it in the fridge for up to 3-4 days. Just be sure to label it with the date so you don’t forget!

If you want to keep it longer, you can freeze the soup! Just portion it into freezer-safe containers or bags, leaving a little space at the top for expansion. It should last about 2-3 months in the freezer. When you’re ready to enjoy it again, simply thaw it overnight in the fridge.

Now, for reheating, there are a couple of methods you can use. If you’re warming it up on the stovetop, pour the soup into a pot and heat it over medium-low heat. Stir it occasionally and add a splash of broth or cream if it seems a bit thick. This will help bring back that creamy texture!

Alternatively, you can microwave it! Just place your portion in a microwave-safe bowl, cover it loosely (to avoid splatters), and heat it in 1-minute intervals, stirring in between until it’s heated through. Trust me, you’ll want to make sure it’s nice and hot all the way to the center!

Whatever method you choose, enjoy every cheesy, hearty sip of your Philly cheesesteak goodness!

Nutritional Information

As with any recipe, nutritional values can vary based on the specific brands and ingredients you use, so consider this information as a general guideline rather than an exact measurement. Here’s a breakdown of typical nutritional values for one bowl of my One-Pot Philly Cheesesteak Soup:

Calories: 450
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Sugar: 4g
Protein: 25g
Sodium: 800mg
Cholesterol: 70mg

Keep in mind, if you make any substitutions or add different ingredients, these values will change. Always feel free to adjust the soup to fit your dietary needs while still enjoying the cozy flavors!

FAQ Section

Can I use a different type of meat?
Absolutely! While the recipe calls for beef, you can easily swap it out for chicken or even turkey. Just make sure to adjust the cooking time as poultry cooks faster than beef.

What if I don’t have provolone cheese?
No worries! If provolone isn’t available, you can use mozzarella, cheddar, or even a mix of cheeses. Each will give the soup a unique twist while still keeping that cheesy goodness intact!

How can I make this soup vegan?
To make a vegan version, substitute the beef with mushrooms or a plant-based protein, use vegetable broth instead of beef broth, and replace the heavy cream with coconut cream or a cashew-based cream. You’ll still get a hearty, delicious soup!

Can I add more vegetables?
Definitely! Feel free to toss in any veggies you like, such as carrots, celery, or even spinach. Just make sure to chop them to a similar size as the potatoes to ensure even cooking.

How do I thicken the soup?
If you prefer a thicker soup, you can mash some of the potatoes with a fork or blend a portion of the soup and then stir it back in. Alternatively, you can also add a cornstarch slurry (mix equal parts cornstarch and water) to achieve that perfect consistency!