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One-Pot Philly Cheesesteak Soup

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A warm, hearty soup capturing the essence of a classic Philly cheesesteak with tender beef, colorful peppers, and creamy provolone.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 pound lean beef, thinly sliced
  • 4 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup heavy cream
  • 1 cup shredded provolone cheese
  • Fresh parsley, chopped (for garnish)
  • Crusty bread or baguette (for serving)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, green bell pepper, and red bell pepper. Sauté for 5-7 minutes until softened.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Increase the heat to medium-high and add the thinly sliced beef. Cook until browned, about 4-5 minutes.
  5. Pour in the beef broth and stir in the Worcestershire sauce, salt, black pepper, paprika, and cayenne pepper. Bring to a simmer.
  6. Reduce the heat to low and stir in the heavy cream. Simmer gently for about 10 minutes, stirring occasionally.
  7. Gradually add the shredded provolone cheese, stirring until melted and incorporated.
  8. Taste and adjust the seasonings if necessary. Remove from heat.
  9. Serve hot, garnished with chopped parsley, alongside crusty bread or baguette.

Notes

This soup keeps well in the fridge for up to 3 days or can be frozen for up to two months.

Nutrition

Find it online: https://delishrecipezbylucy.com/philly-cheesesteak-soup-in-one-pot/

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