One-Pot Philly Cheesesteak Soup
Cozy Up with One-Pot Philly Cheesesteak Soup! 🍲
Craving the delicious flavors of a Philly Cheesesteak but want something warm and comforting? Look no further! Our One-Pot Philly Cheesesteak Soup is the answer! This recipe delivers all the cheesy, meaty goodness you love in a hearty, easy-to-make soup. Perfect for a chilly evening, game day, or a quick and satisfying weeknight dinner.
Forget spending hours layering ingredients – this soup comes together in just 45 minutes, with only 15 minutes of prep time. Everything cooks in one pot, meaning fewer dishes to wash – a win-win!
What makes this soup special?
- Rich & Flavorful: Thinly sliced steak seared to perfection, combined with sautéed onions, peppers, and mushrooms, creates a deeply savory base.
- Creamy & Cheesy: A luscious blend of heavy cream and melted provolone (or mozzarella!) cheese transforms the broth into a velvety, decadent experience.
- One-Pot Wonder: Minimal cleanup – everything cooks in a single pot!
- Customizable: Feel free to adjust the cheese, add a dash of hot sauce, or throw in some extra veggies to make it your own.
Serving Suggestions:
- Garnish with fresh parsley for a pop of color and freshness.
- Top with crunchy croutons for added texture.
- Serve with slices of crusty bread for dipping into the creamy broth.
Frequently Asked Questions:
Q: What kind of steak is best for this soup?
A: Ribeye or sirloin are excellent choices. Look for thinly sliced steak to ensure it cooks quickly and becomes tender.
Q: Can I use a different cheese?
A: Absolutely! While provolone and mozzarella are classic choices, you can experiment with other cheeses like cheddar, Monterey Jack, or pepper jack.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is it possible to make this soup spicier?
A: Definitely! Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup for a little kick.
Q: Can I use frozen steak?
A: Yes, but make sure to thaw it completely and pat it dry before searing. This will help it brown properly.
Get ready to enjoy a bowl of pure comfort! This One-Pot Philly Cheesesteak Soup is a guaranteed crowd-pleaser. Let us know what you think in the comments below!
One-Pot Philly Cheesesteak Soup
Ingredients
- 1 tbsp olive oil
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 large onion, diced
- 1 large green bell pepper, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1.5 cups shredded provolone or mozzarella cheese
- to taste salt and pepper
- optional fresh parsley, croutons, or sliced bread for dipping
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the steak slices and sear until browned, about 2-3 minutes per side. Remove and set aside.
- In the same pot, add the onions, bell pepper, and mushrooms. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
- Sprinkle the flour over the vegetables and stir to coat. Gradually add the beef broth, stirring constantly to avoid lumps. Bring to a simmer and let cook for 10 minutes.
- Stir in the heavy cream and shredded cheese, letting it melt into the broth. Add the cooked steak back into the pot, and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley or croutons. Serve with crusty bread for dipping.
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