How This Soup Ended Up in My Kitchen

Okay friend, so you know those nights when you’re just not up for wrestling with a bunch of pans and crave something cozy, but also a bit indulgent? That’s kind of how this One-Pot Cheesesteak Soup happened at our house. Picture: it’s raining, I’m in my comfiest socks, and I have these leftover peppers looking neglected in my fridge. It’s not rocket surgery, but the idea hit: why not turn that Philly staple into a soup? Besides, less mess. My kids think it’s basically cheesesteak’s lazy cousin who likes to be served by the ladle. Honestly, makes me smile every time I make it (even if I sometimes forget, like, to buy bread for dipping—oops!).

Why You’ll Love This (Or At Least Put Up With It)

I make this when I want the flavors of a cheesesteak but I don’t want to put on real pants and go to a sandwich shop. My teens go bonkers for it, which is funny because they used to complain about too many onions—now they argue who gets the last scoop. If I’m really tired, I skip the bread part (sorry Philly). Oh, and if you hate doing dishes too, this one’s a game-changer. Only one pot! (Well, unless you’re a perfectionist and want to serve it in those cute bread bowls. I tried once, didn’t go great.)

Here’s What You’ll Need (No Judgement if You Sub Things)

About 500g (1 lb-ish) thinly sliced steak (ribeye is classic, but I sometimes grab sirloin or even deli roast beef in an emergency – it’ll still taste fine!)
2 tablespoons butter (or olive oil if you prefer, my grandmother swore by butter but honestly, either works)
1 medium onion, sliced into half-moons (yellow, sweet, white… I’ve even used red)
1 green bell pepper, sliced
1 red bell pepper, sliced (or three little ones if that’s what’s rolling around your crisper drawer)
2-3 cloves garlic, chopped, smashed, grated—just get it in there
4 cups beef broth (beef bone broth makes it extra rich, but carton stuff is fine, let’s not get precious)
1 tablespoon Worcestershire sauce (I never spell this right on the first try!)
1 teaspoon each: salt and black pepper, or to taste
1-2 teaspoons Italian seasoning (optional—I skip it sometimes, no one notices)
1 tablespoon flour (for thickening, or just simmer a little longer if you’re out)
1 cup shredded provolone cheese (plus some for topping—mozzarella’s great too, or even a sprinkle of sharp cheddar if you want attitude)
Thick slices of baguette or soft hoagie rolls for serving (totally optional, but where else will you dip?)

One-Pot Cheesesteak Soup – A Cozy Twist on the Classic Sandwich

Let’s Make This Soup: Directions (Real-Life Style)

Brown the Steak: Heat up a big ol’ pot or Dutch oven over medium-high. Add half the butter. Toss the steak in (in batches if it’s crowded) and brown it fast, about 1-2 minutes each side. Don’t fuss about it getting super crusty—just don’t overcook. Take it out and set aside (I usually sneak a bite here, not gonna lie).
Sauté the Veg: Add the rest of the butter to the pot. Drop in onions and peppers; stir them around until soft and a bit golden, like 6-8 min. (Sometimes I rush this and then regret it, but oh well. If things stick a little, just toss in a splash of broth to deglaze—makes you look pro.)
Welcome the Garlic: Chuck in the garlic. About 30 seconds. Smells fantastic, right?
Thicken It Up: Sprinkle over the flour and stir like mad so it blends in. Looks a bit clumpy? That’s normal, no sweat—I panicked the first time.
The Brothy Bit: Pour in beef broth, Worcestershire, and Italian seasoning. Scrape up any tasty brown bits, they’re flavor gold. Bring to a gentle simmer (never a full-on boil—ask me how I know) for about 10-12 mins. The soup should start to thicken, just a smidge.
Cheese, Please: Add the steak back in along with shredded cheese. Turn heat down to low. Stir slowly until cheese melts and things get cozy. Taste for seasoning. Add more salt/pepper if it’s bland (usually needs a tick more for me).
Bread Or No Bread: If you’re feeling fancy, toast the bread and float on top like a deconstructed crouton. Or not—life’s short.

What I’ve Learned (and Sometimes Messed Up)

Honestly, don’t stress if the cheese strings everywhere—embrace it. I tried fancy slicing once, just turned into a gloopy mess. Cheddar gets oily but in a fun way.
After much debate, I think making this a few hours ahead and letting it sit (then reheating) makes the flavor even better. Shame it rarely survives that long in my house.
Don’t swap the beef for ground beef unless you’re in a real pinch; it’ll work, but texturally, it’s weirdly taco-ish.
Want it spicier? Toss in a pinch of red pepper flakes… or don’t if you’re feeding cousins who think ketchup is spicy.

Variations I’ve Dared (Plus One Flop)

Chicken cheesesteak soup… actually, pretty nice if you use thighs. Lighter, less rich, but still a hit.
Mushrooms work great if you’re not into steak. I did a veggie version once, and my neighbor said it was “weirdly meaty”. High praise?
Once added pickled jalapeños—end result, well, regrets. Too tangy, but maybe you’re bolder than I am?

What You’ll Need (And What to Do If You Don’t Have It)

Big ol’ Dutch oven or heavy-bottomed pot: If all you’ve got is a deep frying pan, use that, just be careful with splashes. Once I used a slow cooker to keep it warm for a party; worked fine, soup disappeared.

Keeping Leftovers (If You Actually Have Any Left)

This soup keeps in the fridge, tightly covered, about 2-3 days. I tend to think it tastes even better after a night, but—honestly—it never lasts till morning around here. Don’t freeze it, though. The cheese turns grainy and sad.

How I Love to Serve This (But You Do You)

Bread for dunking is my fam’s tradition, but sometimes I just ladle it into giant mugs and we eat standing up by the stove (especially on book club nights). If you’re extra, serve it with oven-fries on the side—totally over the top, but yum.

Lessons Learned (So You Don’t Repeat My Mistakes)

Don’t rush the veggie sauté; if you do, everything tastes raw and the onions will try to upstage the steak. Been there.
Add the cheese with the heat low, or it separates. Learned that the hard way—looked a bit like soup with cheese islands (still tasty though).

Cheesesteak Soup Questions—Real Ones I’ve Gotten

Can I use chicken broth instead of beef?
Well, you can but it’s not going to taste the same (though my cousin says it’s “lighter and nice”). Wouldn’t recommend unless you have no other option. This handy primer might help if you want to get nerdy about broths.

What’s the best steak cut for this anyway?
I like ribeye best—it’s tender and marbles well, but sirloin or even pre-sliced stuff works. Save the filet for a date night! Sometimes I get shaved steak pre-packed (this Serious Eats guide explains all the possibilities, pretty handy).

Is this actually authentic?
Nope. It’s soup, not a sandwich! But all the same flavors, just fewer napkins required.

Can I make this dairy-free?
Sort of. Use a vegan butter/cheese (I tried JustEgg Cheddar, and it melted impressively), but admit it’s not as “Philly”.

Any others? Message me—I’ve probably tried it, or will at least give you an overly opinionated answer (with typos, apparently).

One-Pot Cheesesteak Soup – A Cozy Twist on the Classic Sandwich