I’m officially closing soup season with one of my favorite guilty pleasures—One Pot Philly Cheesesteak Soup! You already know I’m low-key obsessed with Philly cheesesteak anything. I mean, I’ve made the classic sandwich more times than I can count, turned it into sliders, stuffed it into peppers, and even made a cheesy Philly flatbread pizza. But this? This creamy, dreamy, slurpable version? It might just be my new number one.
This Philly Cheesesteak Soup is everything I love about the OG sandwich—tender beef, sweet peppers, caramelized onions, and melty cheese—but wrapped up in the cozy hug of a rich, cheesy broth. It’s like your favorite hoagie decided to ditch the bread and dive headfirst into a bowl of comfort.
And yes… there are three kinds of cheese. Because if we’re doing this, we’re doing it right.
Building Flavor for One Pot Philly Cheesesteak Soup
This comforting twist on the iconic Philly sandwich is ridiculously easy to whip up, packed with rich, beefy flavor, and the best part? Aside from your cutting board, it only needs one pot to clean. Fewer dishes, more deliciousness — let’s dive in!
Start by seasoning your steak right on the cutting board with salt and pepper. We want those savory flavors built in from the start — no bland bites here. For this version, I like to dice the steak into tender, bite-sized pieces that practically melt in your mouth. I’ve found that this texture holds up beautifully in soup, unlike super thin slices that sometimes disappear or fall apart once they simmer for too long.
But hey, it’s your kitchen — if you love those thin slices, go for it! Just a tip: sear them first as usual, but hold off on tossing them into the soup until the very end to keep that perfect texture.
Next up, we sauté onions, mushrooms, and carrots until they start to get nice and tender. Then, in go the poblano and bell peppers along with some garlic to bring everything together.
If mushrooms aren’t your thing, no worries — you can totally skip them. And if poblano peppers aren’t in your pantry, just swap them out for another green bell pepper. But honestly, I love the smoky, slightly spicy kick the poblano adds — it takes the flavor to a whole new level.
The Secret to Rich Soup and Perfect Croutons
Next, we make our one pot Philly Cheesesteak Soup extra creamy by starting with a roux — a simple mix of flour cooked in fat — then adding chicken broth, and whisking cornstarch into some beef consommé. If you haven’t used beef consommé before, it usually comes canned near the beef broth and packs a much richer, deeper flavor than regular beef broth.
To really bring those Philly vibes, we season the soup with dried parsley, oregano, paprika, and a touch of cumin. Then, we add the steak back in, letting it simmer and soak up all those delicious flavors for about 25 minutes until tender and perfect.
While the soup is bubbling away, it’s time to whip up some cheesy bread croutons. These are ridiculously easy — just toss cubes of bread with olive oil, a sprinkle of salt, paprika, and garlic powder, then bake for about 10 minutes until golden and crispy. I grabbed store-bought cheese bread for this batch, but feel free to make your own by melting some cheddar on top of regular bread cubes. Either way, they’re a game-changer for this soup!
Now it’s time for the cheese party! Stir in one cup of sharp cheddar for that bold, tangy punch, one cup of provolone to add a smooth, nutty flavor, and a quarter cup of Parmesan to give it that perfect salty kick. This trio of cheeses transforms the One Pot Philly Cheesesteak Soup into the ultimate cheesy comfort dish. The provolone really brings that classic Philly Cheesesteak vibe, but don’t hesitate to switch things up and toss in your favorite cheeses every now and then to keep it fresh and fun.
Finally, we pile our bowls high with this hearty One Pot Philly Cheesesteak Soup, loaded with tender steak, colorful peppers, smoky poblanos, and sweet onions. Then, we top it all off with a generous sprinkle of gooey melted cheese and a big handful of crispy cheesy croutons for that perfect crunchy finish…
If you’re a fan of hearty, cheesy soups like this One Pot Philly Cheesesteak Soup, you’ll absolutely love my One-Pot Macaroni Cheeseburger Soup. It’s another warm, comforting dish packed with bold flavors — and yes, it also only requires one pot!
I hope you love this cozy, cheesy soup as much as I do!
One Pot Philly Cheesesteak Soup
Equipment
- Large Pot
Ingredients
Main Ingredients
- 1 lb thinly sliced steak such as ribeye or sirloin
- 1 medium onion sliced
- 1 cup bell peppers sliced, mixed colors
- 1 cup poblano peppers sliced
- 2 tbsp flour
- 4 cups chicken broth
- 1 cup beef consommé
- 1 tsp cornstarch mixed with consommé
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp paprika
- 0.25 tsp cumin
- 1 cup sharp cheddar cheese shredded
- 1 cup provolone cheese shredded
- 0.25 cup Parmesan cheese grated
- 3 cups cheese bread cubes for croutons
- 2 tbsp olive oil for croutons
- 0.5 tsp salt for croutons
- 0.5 tsp garlic powder for croutons
- 0.5 tsp paprika for croutons
Instructions
- Start by making a roux in a large pot: cook flour in a bit of fat until lightly browned.
- Slowly whisk in chicken broth, then add cornstarch mixed with beef consommé and whisk until smooth.
- Add dried parsley, oregano, paprika, and cumin. Stir well.
- Add the sliced steak, peppers, and onions. Simmer for about 25 minutes until the steak is tender.
- Meanwhile, prepare cheesy croutons by tossing cheese bread cubes with olive oil, salt, garlic powder, and paprika. Bake for 10 minutes until golden and crispy.
- Stir in sharp cheddar, provolone, and Parmesan cheeses until melted and creamy.
- Serve the soup hot, topped with extra melty cheese and a generous handful of cheesy croutons.