What kind of steak should I use for one pot philly cheesteak soup?

Ribeye and sirloin are classic choices, but you can use leftover roast beef or even deli-style roast beef for convenience. The key is to keep slices thin and tender for the best texture.

How do I keep the cheese from clumping in my soup?

Always lower the heat to a gentle simmer before adding shredded cheese. Add it gradually and stir slowly for the creamiest, dreamiest results without any lumps.

Can I make one pot philly cheesteak soup gluten-free?

Absolutely! Swap the all-purpose flour for a cornstarch slurry or use your favorite gluten-free thickener. Keep in mind to check that your broth is gluten-free too.

Is it okay to use a slow cooker for this recipe?

Yes, you can adapt one pot philly cheesteak soup for slow cookers. Sauté veggies and meat first, then transfer everything to the slow cooker and cook on low for 4–6 hours. Add cheese and cream just before serving.

Why does my soup separate after freezing?

Dairy-based soups can sometimes separate after freezing. This is normal—slow, gentle reheating and a good whisk will bring everything back together nicely.

Do I have to use provolone cheese?

Provolone offers classic flavor, but feel free to swap in Monterey Jack, mozzarella, or cheddar if you prefer a different cheesy vibe.

When is the best time to add steak to the soup?

Add raw steak after sautéing the veggies for perfectly tender beef. If you’re using cooked or leftover roast, add it near the end to prevent overcooking.

Amazing One Pot Philly Cheesesteak Soup: 10 Tips

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All the cheesy, savory magic of a Philly cheesesteak in a cozy, creamy soup — made in one pot!

Author: Julia Monroe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 lb steak (ribeye, sirloin, or leftover roast beef), thinly sliced or chopped

2 large green bell peppers, chopped

1 large yellow onion, diced

8 oz mushrooms, sliced

4 tbsp butter

3 cloves garlic, minced

6 cups beef stock or broth

2 beef bouillon cubes

2 bay leaves

1/3 cup all-purpose flour (or cornstarch slurry for gluten-free)

1 ½ cups heavy cream (or whole milk)

8 oz provolone cheese, shredded (plus extra for topping)

Salt and freshly ground black pepper, to taste

½ tsp smoked paprika (optional)

Crusty bread or bread bowls for serving (optional)

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Instructions

1. Heat a large Dutch oven or soup pot over medium-high heat. Add butter and let it melt until foamy.

2. Toss in the onions, peppers, and mushrooms. Sauté for 4-5 minutes until softened. Stir in garlic and cook for 1 minute.

3. Stir in the steak. Cook for 3-5 minutes until browned and just cooked. (If using leftover beef, add later in step 6.)

4. Sprinkle flour over the mixture. Stir for 2 minutes until flour disappears.

5. Pour in beef stock, add bouillon cubes and bay leaves. Bring to a boil, then simmer for 15 minutes.

6. Add leftover beef (if using), remove bay leaves, and season with salt, pepper, and paprika.

7. Reduce heat to medium-low. Stir in cream, then gradually add shredded provolone, stirring until melted.

8. Ladle into bowls (or bread bowls). Top with extra cheese and serve with crusty bread.

Notes

Store in an airtight container in the fridge for up to 4 days. Add broth or milk when reheating if soup thickens.

Soup freezes well (without bread). Let cool before freezing and reheat slowly to avoid separation.

Find it online: https://www.musttryrecipe.com/one-pot-philly-cheesteak-soup/