This one-pot Philly cheesesteak soup brings all the flavors of that famous sandwich right into your bowl, and trust me, it’s even better on a chilly evening. I remember the first time I tried turning a sandwich into soup – my grandson looked at me like I’d lost my mind, but one spoonful changed everything.
There’s something magical about watching tender beef mingle with melted provolone in a creamy broth, especially when you’re standing in your kitchen after a long day. Back in my Midwest kitchen, Sunday evenings often meant experimenting with family favorites, and this soup quickly became one of those recipes my kids would call and request. The aroma of sauteed peppers and onions takes me right back to those farmhouse dinners at Grandma’s, where every pot on the stove told a story. And when you dip that golden, cheesy toast into the rich broth? Pure comfort. Your kitchen’s about to smell incredible.
What Makes This One-Pot Philly Cheesesteak Soup So Special
After decades of cooking for my family, I’ve learned that the best recipes are the ones that deliver big flavor without creating a mountain of dishes. This one-pot Philly cheesesteak soup checks every box, combining the beloved taste of a classic sandwich with the warmth of a homemade soup.
Here’s why this recipe belongs in your rotation:
- Uses pantry staples you probably have in your refrigerator and pantry right now
- Comes together in under 45 minutes on those busy weeknights when you need dinner fast
- Packs 35 grams of protein per serving, making it satisfying enough to fuel your family
- Works beautifully for meal prep, storing well for up to three days without losing that creamy texture
- Adapts easily to dietary needs – swap in dairy-free cheese or gluten-free bread without sacrificing flavor
- Creates that perfect combination of creamy soup with crunchy, cheesy toast that everyone loves
I’ve made this soup countless times for potlucks and family gatherings, and it always disappears first. There’s something about capturing those Philly cheesesteak flavors in a spoon that just works.
Ingredient Spotlight
Beef steak: I always choose sirloin or ribeye cut into thin slices because they cook quickly and stay tender in the broth. The key is slicing against the grain for that melt-in-your-mouth texture.
Yellow onion: This aromatic base releases natural sweetness as it cooks, creating the foundation of flavor that reminds me of walking past those Philadelphia sandwich shops.
Green bell pepper: The slight bitterness and crunch of fresh bell pepper balances the richness of the cream and cheese while adding that authentic Philly flavor.
Garlic cloves: Fresh minced garlic brings a pungent warmth that deepens the savory profile. I’ve learned that adding it at just the right moment prevents burning while maximizing fragrance.
Beef broth: Quality broth makes all the difference here. I prefer low-sodium versions so I can control the seasoning and let the natural beef flavor shine through.
Heavy cream: Full-fat cream creates that luxurious, velvety texture and withstands the heat without curdling. This is where the soup transforms from good to unforgettable.
Provolone cheese: This mild, melty cheese is traditional for Philly cheesesteaks and blends smoothly into the soup without overwhelming the other flavors.
Bacon: Crispy, crumbled bacon adds a salty crunch and smoky depth that elevates every spoonful. In my kitchen, bacon makes everything better.
Crusty bread: Sturdy bread slices hold up perfectly under melted cheese and provide that satisfying crunch when you dip them into the creamy one-pot Philly cheesesteak soup.
How to Make One-Pot Philly Cheesesteak Soup
Step 1. I’ve learned that properly prepping your ingredients before you start cooking makes the whole process smoother. Slice your beef steak as thinly as possible against the grain, dice your onion uniformly, and slice that bell pepper into thin strips.
Step 2. Betty always starts by cooking the bacon first in your large pot over medium heat until it’s crispy, then sets it aside on paper towels to drain while using just a bit of that flavorful bacon fat for the next step.
Step 3. In the same pot with the bacon drippings, add a tablespoon of butter and saute your diced onion for 3 to 4 minutes until it becomes translucent and releases that sweet aroma that fills your kitchen.
Step 4. Toss in the sliced green bell pepper and minced garlic, stirring constantly for about 30 seconds. After years of making this, I’ve discovered that garlic only needs a brief moment to become fragrant before it risks burning.
Step 5. Add your thinly sliced beef to the pot and sear it quickly over medium-high heat for 2 to 3 minutes, stirring occasionally to lock in those juices and create a rich, savory base.
Step 6. Pour in all 6 cups of beef broth and bring the mixture to a gentle simmer, letting those flavors meld together for about 10 minutes while you prepare the cheesy toast.
Step 7. The key I discovered is reducing the heat to low before adding the heavy cream, stirring it in slowly to prevent any curdling or separation.
Step 8. Gradually sprinkle in the shredded provolone cheese while stirring constantly. I’ve found that adding it bit by bit ensures a perfectly smooth, creamy texture without any clumps forming.
Step 9. While the soup simmers, preheat your oven to broil, butter each bread slice generously, top with additional provolone, and broil for 2 to 3 minutes until the cheese bubbles and turns golden brown.
Step 10. Betty’s tip: Taste your soup and adjust the salt and pepper to your preference, then ladle it into bowls and top each serving with crumbled bacon before serving alongside that irresistible cheesy toast.
Keeping This One-Pot Philly Cheesesteak Soup Fresh
I typically store leftovers of this hearty soup in airtight containers in the refrigerator, where it stays fresh for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day. Betty’s storage method works well because she always lets the soup cool to room temperature before refrigerating, which prevents condensation and maintains the best texture. Just remember to store the cheesy toast separately in a paper bag or loosely covered container at room temperature for up to 1 day. Keeping them separate prevents the toast from getting soggy.
When it comes to freezing, I’ve found that this soup freezes reasonably well for up to 2 months, though the cream-based broth can sometimes separate slightly upon thawing. Betty’s freezing method involves cooling the soup completely, then transferring it to freezer-safe containers filled only about three-quarters full to allow for expansion. Skip freezing the cheesy toast entirely as it never reheats well from frozen and loses that satisfying crunch we all love.
For the best texture, I reheat this one-pot Philly cheesesteak soup on the stovetop over low heat, stirring frequently to bring back that creamy consistency. If you’re using the microwave, heat in one-minute intervals and stir between each cycle to prevent the cream from curdling. Betty always adds a splash of beef broth or cream during reheating if the soup has thickened too much in storage. It brings everything back to life perfectly.
Perfect Partners for One-Pot Philly Cheesesteak Soup
Simple garden salad with vinaigrette: The crisp, fresh greens dressed in tangy vinaigrette cut through the rich, creamy soup beautifully and add a refreshing contrast that balances each spoonful.
Roasted Brussels sprouts with balsamic glaze: These caramelized vegetables bring an earthy bitterness and slight sweetness that complements the savory beef and cheese flavors perfectly.
Garlic butter green beans: Quick-sauteed green beans with garlic provide a light, bright side that doesn’t compete with the soup’s bold Philly cheesesteak flavors while adding nutritional value. For a delicious side that pairs beautifully with this soup, try my honey glazed carrots and green beans recipe.
Crispy onion rings: For those special occasions when you want to go all-in on comfort food, these crunchy rings echo the onions in your soup and add extra indulgence.
Pickled vegetables: Betty’s family loves serving tangy pickled peppers or giardiniera on the side. The acidity cuts through the richness and adds a zesty kick that brightens every bite.
Coleslaw with apple cider vinegar dressing: This crunchy, tangy side brings textural variety and helps refresh your palate between servings of the creamy one-pot Philly cheesesteak soup.
If you’re looking for more hearty soup recipes, you might also enjoy my low-carb Philly cheesesteak casserole, chicken pot pie soup, or marry me chicken soup for cozy dinner nights.
FAQs
I recommend using sirloin, ribeye, or even flank steak for the best results. The key is slicing whatever cut you choose very thinly against the grain to ensure tenderness.
Many home cooks find success with white American cheese, mozzarella, or even a sharp white cheddar, though provolone gives you that authentic Philly cheesesteak flavor Betty loves.
Betty’s solution is to prepare the soup up to the point of adding the cream and cheese, then refrigerate it and finish those final steps just before serving for the freshest texture.
One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast
Ingredients
Equipment
Method
- Prepare all ingredients: slice beef steak thinly against the grain, dice onion uniformly, thinly slice green bell pepper, and mince garlic cloves.
- In a large pot over medium heat, cook bacon until crispy, about 5 to 7 minutes. Remove to paper towels and set aside, leaving bacon drippings in pot.
- Add 1 tablespoon butter to the bacon drippings. Saute diced onion for 3 to 4 minutes until translucent and fragrant.
- Add thinly sliced beef to the pot and sear over medium-high heat for 2 to 3 minutes, stirring occasionally to brown all sides.
- Pour in beef broth and bring mixture to a gentle simmer. Let simmer for 10 minutes to allow flavors to meld.
- Reduce heat to low and slowly stir in heavy cream, mixing well to prevent curdling.
- Gradually add shredded provolone cheese while stirring constantly until cheese is fully melted and soup is smooth and creamy.
- While soup simmers, preheat oven to broil. Butter each bread slice generously, place on baking sheet, top with additional provolone cheese, and broil for 2 to 3 minutes until cheese is bubbly and golden brown.
