Description
This One-Pot Philly Cheesesteak Soup captures the bold flavors of the classic sandwich in a comforting, creamy soup form. Made with sautéed bell peppers, onions, garlic, ground beef or steak, and a rich blend of cream cheese and provolone, this hearty soup is perfect for a cozy meal. The addition of fresh spinach adds a touch of freshness, while the Worcestershire sauce and herbs enhance the savory depth of the broth.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup chopped fresh spinach (optional)
Meat
- 1 pound ground beef or steak, thinly sliced
Liquids & Sauces
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
Cheeses
- 4 ounces cream cheese, cubed
- 1 cup shredded provolone cheese
Seasonings
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, red bell pepper, and green bell pepper to the pot and cook 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 to release its aroma.
- Cook meat: Add the ground beef or thinly sliced steak to the pot. Cook until browned and no longer pink, breaking up the meat with a spoon as it cooks for even browning.
- Add liquids and seasonings: Pour in the beef broth, then stir in Worcestershire sauce, dried oregano, black pepper, and salt to combine all the flavors.
- Simmer soup: Bring the soup to a gentle simmer, then reduce heat to low. Let cook for about 10 minutes to allow flavors to meld together.
- Melt cream cheese: Stir in the cubed cream cheese until it melts completely and blends smoothly into the soup for creaminess.
- Add provolone and spinach: Mix in the shredded provolone cheese until melted and creamy. If using, fold in the chopped spinach and let it wilt in the soup.
- Adjust seasoning: Taste the soup and add additional salt or pepper if needed to suit your preference.
- Serve and garnish: Remove from heat and ladle into bowls. Garnish with fresh chopped parsley and serve hot for a delicious, comforting meal.
Notes
- Use thinly sliced ribeye or sirloin steak if you prefer a more traditional Philly cheesesteak flavor instead of ground beef.
- Spinach is optional but adds a nice pop of color and nutrition; other greens like kale can be substituted.
- For a richer soup, substitute half of the beef broth with beef stock or add a splash of heavy cream.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Serve with crusty bread or toasted rolls for a complete meal experience.
