Cold nights call for something seriously comforting, and this one pot philly cheesesteak soup recipe delivers all those iconic sandwich flavors in a creamy, cheesy bowl topped with crispy beef bacon and gooey cheesy toast that’s basically a hug in dinner form.
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Why this one pot philly cheesesteak soup recipe works
Ever wish you could eat a Philly cheesesteak with a spoon while curled up on the couch? This soup captures every bit of that melty provolone, tender beef, and caramelized onion magic in one pot.
- Everything cooks in one pot so you’re not washing a million dishes
- Caramelized peppers and onions develop deep, sweet flavor just like the real sandwich
- Creamy cheese base uses both provolone and cream cheese for perfect texture
- Cheesy toast on top gives you that authentic sandwich experience
Ingredients
Want to know what makes this taste exactly like your favorite cheesesteak? Thinly sliced ribeye and properly caramelized vegetables create that unmistakable Philly flavor profile.
For the soup
- 1 lb ribeye steak, thinly sliced (or shaved beef)
- 6 slices beef bacon, chopped
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 2 cups shredded provolone cheese
- 2 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp olive oil
For the cheesy toast
- 4-6 slices Italian bread or hoagie rolls
- 2 tbsp butter, softened
- 1 cup shredded provolone cheese
- Garlic powder
The ribeye needs to be sliced super thin against the grain, or use pre-shaved steak from the butcher counter. Cream cheese thickens the soup while provolone gives you that authentic cheesesteak flavor everyone craves.
Step-by-step instructions
1. Cook the beef bacon in a large Dutch oven over medium-high heat until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Sear the beef by adding ribeye slices to the hot pot in batches, searing for 1-2 minutes per side until browned. Don’t overcrowd the pan or it’ll steam instead of sear. Remove and set aside with bacon.
3. Caramelize the vegetables by adding olive oil to the pot, then cooking onions and peppers over medium heat for 10-12 minutes until soft and golden. Add mushrooms and garlic, cooking 3-4 more minutes until fragrant.
4. Build the soup base by pouring in beef broth and Worcestershire sauce, scraping up all those browned bits from the bottom. Bring to a simmer and cook for 5 minutes to let flavors meld together.
5. Make it creamy by reducing heat to low and stirring in cream cheese until completely melted and smooth. Add heavy cream and Italian seasoning, then let it simmer gently for 5 minutes.
6. Add cheese and meat by stirring in provolone cheese until melted, then returning the beef and half the bacon to the pot. Season with salt and pepper to taste.
7. Make cheesy toast by spreading butter on bread slices, sprinkling with garlic powder, and topping with provolone. Broil for 2-3 minutes until golden and bubbly, watching carefully so it doesn’t burn.
8. Serve and top by ladling soup into bowls, topping with remaining crispy bacon, and serving alongside or floating the cheesy toast on top for maximum deliciousness.
Essential equipment
Large Dutch oven (6-8 quart)
Heavy-bottomed cast iron or enameled Dutch ovens retain heat perfectly for searing meat and simmering soup. The wide surface area lets you caramelize vegetables without crowding.
Sharp chef’s knife
Slicing ribeye paper-thin requires a seriously sharp blade. A good 8-inch chef’s knife makes prep work faster and safer than struggling with a dull knife.
Wooden spoon or spatula
You need to scrape up all those flavorful browned bits from the bottom. Wood won’t scratch your pot and can handle high heat without melting.
Heavy-duty baking sheet (PREMIUM)
Making cheesy toast under the broiler requires a pan that won’t warp at 500°F. Commercial-grade aluminum distributes heat evenly and lasts forever without bending.
What to serve with one pot philly cheesesteak soup recipe
Looking for the perfect sides to round out this hearty meal? This soup is pretty filling on its own, but a few fresh additions make it feel like a complete dinner.
Simple Garden Salad with ranch or vinaigrette cuts through all that richness. Crisp lettuce and tomatoes provide freshness that balances the creamy cheese.
Garlic Parmesan Roasted Sweet Potatoes add vegetables without extra effort. Crispy Air Fryer Pickles give you that classic cheesesteak shop vibe.
A simple coleslaw or Asian Cucumber Salad provides cool, crunchy contrast. Honestly though, this soup with the cheesy toast is a complete meal all by itself.
Storage and reheating guide
Refrigerator storage
Store soup separately from cheesy toast in airtight containers for up to 4 days in the fridge. The soup might thicken as it sits, so add a splash of broth or cream when reheating to loosen it back up.
Freezer storage
Freeze soup without the cream for up to 3 months in freezer-safe containers. Thaw overnight in the fridge, then reheat and stir in fresh cream and cheese for best texture and flavor.
Reheating instructions
Reheat soup on the stovetop over medium-low heat, stirring frequently to prevent scorching. Add extra broth or cream if needed to reach desired consistency. Make fresh cheesy toast rather than reheating old toast.
Recipe variations
Want to switch up the flavors while keeping that same Philly cheesesteak magic? This soup is incredibly versatile and loves different ingredient combinations.
Try chicken philly style using sliced chicken breast instead of beef. Season with the same vegetables and cheese for a lighter twist that’s just as delicious.
Make it spicy pepper jack by swapping provolone for pepper jack cheese and adding sliced jalapeños. Buffalo chicken version with shredded chicken, buffalo sauce, and blue cheese crumbles works surprisingly well too.
Go mushroom lover’s with three types of mushrooms and extra garlic. Add Italian sausage instead of bacon for deeper, more complex flavor that’s absolutely incredible.
Pro tips and tricks
Ready to make this soup taste like it came from your favorite cheesesteak shop? I’ve perfected these techniques after making this recipe at least 30 times.
Freeze your ribeye for 30 minutes before slicing so it’s firm enough to cut paper-thin without shredding or tearing.
Don’t rush caramelizing vegetables because that deep sweetness is what makes Philly cheesesteaks so addictive and takes at least 10-12 minutes.
Add cream cheese in chunks and stir constantly until melted or you’ll get lumpy soup that looks weird even though it tastes fine.
Make the cheesy toast last minute so it stays crispy instead of getting soggy sitting around waiting to be served.
Frequently asked questions
Can you freeze one pot philly cheesesteak soup recipe?
Yes, but freeze it before adding cream and cheese. Thaw overnight, reheat, then stir in fresh cream cheese, heavy cream, and provolone for best creamy texture without separation.
What cut of beef is best for philly cheesesteak soup?
Ribeye gives you the most authentic flavor and tender texture, but sirloin or top round work great too. Ask your butcher to shave it thin, or freeze it for 30 minutes and slice yourself.
Can I use different cheese instead of provolone?
American, white cheddar, or mozzarella all work beautifully in this soup. For authentic Philly flavor though, stick with provolone or a combination of provolone and American cheese.
How do you make one pot philly cheesesteak soup recipe thicker?
Mix 2 tablespoons cornstarch with 2 tablespoons cold water, then stir into simmering soup. Let it cook for 3-4 minutes until thickened to your desired consistency.
Can you make this soup in a slow cooker?
Sear the beef and bacon first, caramelize vegetables in a skillet, then transfer everything to a slow cooker with broth. Cook on low for 4-6 hours, then add cream and cheese during the last 30 minutes.
What can I substitute for heavy cream?
Half-and-half works but makes it slightly less rich. Whole milk with a tablespoon of flour whisked in creates thickness without heavy cream, though the texture won’t be quite as velvety.
Why you’ll love this recipe
Ready to experience your favorite sandwich in the coziest soup form possible? This one pot philly cheesesteak soup delivers all those iconic flavors with a spoon.
The combination of tender beef, melted cheese, and caramelized vegetables hits every comfort food craving. That cheesy toast on top makes it absolutely perfect.
📌 Save this one pot philly cheesesteak soup recipe for cold winter nights – it’s guaranteed to become your new favorite comfort food!
