Enjoy one of your favorite sandwiches with a spoon with this rich and creamy (without any cream!) ONE POT Philly Cheesesteak Soup loaded with juicy steak, peppers, onions, garlic etc. smothered in a flavor exploding 3 cheese base all topped with cheesy seasoned croutons!
I’m saying goodbye to soup season with a bang with this One Pot Philly Cheesesteak Soup! Because like I’ve mentioned before, I crave Philly Cheesesteaks over any other food, thus my Philly Cheesesteak Sandwiches (a MUST!), Alfredo Philly Cheesesteak Pizza (one of my first posts, terrible pics but SO GOOD) and my Philly Cheesesteak Egg Rolls. So today Philly Cheeseseak Soup, tomorrow spring rolls!
This One Pot Philly Cheesesteak Soup is sooooo comforting. Its like slurping your favorite Philly Cheesesteak Sandwich with all the bells and whistles but cocooned entirely by creamy cheesy goodness. 3 cheese creamy cheesy goodness.
This satisfying twist on the beloved sandwich is simple to make, incredibly tasty and besides your cutting board, only requires one pot clean up, so let’s get to it!
First season your steak while its still on the cutting board with salt and pepper. We want our steak to be flavorful all on its own. I am chopping the steak into melt-in-your-mouth bite-size pieces for this recipe as I prefer its texture to the thinly sliced texture in other recipes that can gets lost/falls apart in the Philly Cheesesteak Soup. You can definitely experiment and find what you like best, but if you are using thin slices of steak, sear them as directed but don’t add to the soup until the soup is almost done cooking.
Next, we saute out onions, mushrooms, and carrots followed by poblano and bell peppers and garlic. You can totally omit the mushrooms if you prefer or sub the poblano for another green bell pepper but I like the smoky depth of flavor the poblano introduces.
Next, we creamify the Philly Cheesesteak Soup with a roux of flour followed by the addition of chicken broth and whisking cornstarch into our beef consommé. If you aren’t familiar with beef consommé, it comes in a can and can be found near the beef broth and has a more intense and robust flavor than beef broth. We season our One Pot Philly Cheesesteak Soup with dried parsley, oregano, paprika and cumin then add the steak back to the pot to tenderize and soak in all that YUM. about 25 minutes.
While our soup is simmering, we make our our cheesy bread croutons. These are incredibly simple to make (and incredibly delicious) by tossing the bread with olive oil and dashes of salt, paprika and garlic powder then baking for 10ish minutes. I purchased store bought cheese bread, but it would be just as easy to create your own cheese bread by melting cheddar on top of your cubed bread.
Now comes the cheeeeeeeeeeeeeeeese! Stir in 1 cup sharp cheddar cheese, 1 cup provolone and ¼ cup Parmesan. The provolone has a mild nutty, satisfyingly salty bite which is characteristic of Philly Cheeseteaks but feel free to mix it up once in a while with your own favorite cheese.
Finally, we load our bowls with our One Pot Philly Cheesesteak Soup brimming with steak, peppers, poblanos and onions followed by more melty cheese and a generous handful of cheesy croutons…
And dig into our favorite sandwich with our spoons.
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ONE POT Philly Cheesesteak Soup
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- 1 1/2 lbs. sirloin steak chopped into bite size pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- olive oil
- 2 tablespoons butter
- 1/2 large onion, chopped
- 2 carrots, thinly sliced
- 8 oz. mushrooms, sliced
- 1 green pepper, chopped
- 1 poblano pepper, diced
- 4-6 garlic cloves, minced
- 1/3 cup flour
- 4 cups low sodium chicken broth
- 1 (10.5 oz.) can beef consommé **
- 2 tablespoons cornstarch
- 1 teaspoon dried parsley
- 1/2 tsp EACH dried oregano, paprika, ground cumin
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded provolone cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 cheese baguette cut into 1/2-inch cubes
- 3 tablespoons olive oil
- fresh parsley
- shredded sharp cheddar cheese
- shredded provolone cheese
- freshly grated Parmesan cheese
- While meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon olive oil in a large soup pot/Dutch oven over medium high heat. Working in batches if necessary, add beef to the very hot pan and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove to a plate.
- To the now empty Dutch oven/soup pot, melt butter in 2 tablespoons olive oil over medium high heat. Add onions, mushrooms, and carrots; saute for 2 minutes. Add poblano and bell peppers and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
- Turn heat to low and gradually stir in chicken broth. Whisk 2 tablespoons cornstarch with beef consommé and add to soup. Stir in all remaining herbs and spices.
- Bring to simmer, stirring often until thick. Add steak, cover, and reduce to a gentle simmer for 25 minutes OR until vegetables and meat are tender.
- Meanwhile, preheat oven to 400 degrees F. Add bread cubes to a baking sheet and toss with 3 tablespoons olive oil, and approximately ⅛ teaspoon EACH garlic powder, paprika and salt. Toss until evenly coated then spread into an even layer on baking sheet. Bake for approximately 7-10 minutes or until golden (the longer you bake the crispier). NOTE – if you purchase bread without cheese, you can simply sprinkle some cheese on the bread cubes before you bake them.
- When meat/vegetables are tender, remove soup from heat and stir in provolone, cheddar and Parmesan cheese until melted. Add additional salt and pepper to taste.
- Garnish individual servings with a additional cheese if desired, a handful of croutons and fresh parsley.
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