Before you begin cooking, slice the steak into thin strips or bite-sized pieces. Dice the onion, bell peppers, and mushrooms. Mince the garlic. Shred the cheese and set it aside.
2. Sear the Steak
- Heat 1 tablespoon of butter in a large pot over medium-high heat.
- Add the steak slices to the pot and sear them for 2-3 minutes on each side until browned but not fully cooked.
- Remove the steak and set it aside. This helps the steak remain tender and juicy when added back to the soup later.
3. Sauté the Vegetables
- In the same pot, melt the remaining 2 tablespoons of butter.
- Add the diced onion and sauté for 2-3 minutes until translucent.
- Toss in the garlic, bell peppers, and mushrooms, cooking until softened (about 5 minutes).
- Sprinkle the vegetables with paprika, salt, and pepper for added flavor.
4. Make the Roux
- Push the vegetables to one side of the pot.
- Sprinkle the flour over the melted butter on the empty side of the pot. Stir constantly for 1-2 minutes to form a roux, which will thicken the soup.
- Gradually pour in the beef broth, whisking to avoid lumps.
5. Simmer the Soup
- Stir everything together, ensuring the roux blends smoothly with the broth.
- Add the Worcestershire sauce for depth and flavor.
- Bring the soup to a simmer, allowing it to thicken slightly.
6. Add Cream and Cheese
- Lower the heat to medium and stir in the heavy cream.
- Slowly add the shredded provolone cheese, stirring until it melts completely, creating a creamy, cheesy base.
7. Return the Steak
- Add the seared steak back to the pot.
- Simmer the soup for another 5-7 minutes, ensuring the beef is cooked through and all flavors meld together.
8. Adjust and Serve
- Taste the soup and adjust the seasoning with more salt, pepper, or paprika if needed.
- Ladle the hot soup into bowls, garnish with fresh parsley, and serve with crusty bread or croutons on the side.
Tips for Success
- Choice of Beef: Ribeye is ideal for its marbling, but sirloin is a leaner, more affordable option.
- Cheese Options: Provolone is classic, but feel free to experiment with cheddar or American cheese for different flavor profiles.
- Make It Heartier: Add diced potatoes or cooked pasta to make the soup more filling.
Why One-Pot Philly Cheesesteak Soup?
This recipe is a perfect blend of simplicity and indulgence. The one-pot method not only makes cleanup a breeze but also allows the flavors to develop beautifully. With every spoonful, you’ll taste the essence of a Philly cheesesteak in a comforting, creamy form.
Enjoy this cozy and satisfying dish on a chilly evening or whenever you crave the classic flavors of a Philly cheesesteak in a new, innovative way.
