One-Pot Philly Cheesesteak Soup 🥖🧀
Heat olive oil in a large pot over medium heat.
Add the diced onion, green bell pepper, and sliced mushrooms. Sauté for 5–6 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional minute.
2. Cook the Beef:
Push the vegetables to the side of the pot. Add the thinly sliced beef to the center and cook until browned, about 3–4 minutes.
Stir the beef into the vegetables and season with salt, pepper, thyme, and smoked paprika if using.
3. Make the Roux:
Sprinkle the flour over the beef and vegetables, stirring well to coat.
Cook for 1-2 minutes to eliminate the raw flour taste.
4. Build the Soup:
Slowly pour in the beef broth, stirring constantly to prevent lumps.
Bring the soup to a gentle simmer and let it cook for 10 minutes to thicken slightly.
5. Add Cream and Cheese:
Lower the heat to medium-low and stir in the heavy cream.
Gradually add the shredded provolone cheese, stirring until melted and smooth. Adjust seasoning with salt and pepper.
6. Serve:
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Serve hot with toasted baguette slices or croutons for dipping.
Tips & Variations:
For Extra Flavor: Add Worcestershire sauce or a splash of dry sherry to the broth for depth.
Cheese Options: Use cheddar for a sharper flavor or American cheese for a classic cheesesteak vibe.
Make It Heartier: Add cubed potatoes or cooked rice for a filling twist.
Why You’ll Love It:
This One-Pot Philly Cheesesteak Soup is creamy, cheesy, and packed with savory flavors reminiscent of your favorite sandwich. It’s a hearty, satisfying dish that’s ready in just 30 minutes and perfect for cozying up with a bowl of deliciousness. 🥣✨
