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.
