One-Pot Philly Cheesesteak Soup: A Cozy Twist on a Classic Sandwich

Sauté the Vegetables
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion, bell peppers, mushrooms (if using), and garlic. Sauté until the vegetables are tender and fragrant, about 5 minutes.
Cook the Meat
- Add the ground beef or thinly sliced beef to the pot. Cook until browned and fully cooked, breaking up the ground beef as it cooks. Drain any excess fat if necessary.
Create the Base
- Sprinkle the flour over the beef and vegetables, stirring to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually add the beef broth, stirring constantly to create a smooth base. Bring the mixture to a gentle simmer.
Add Cream and Cheese
- Reduce the heat to low and stir in the heavy cream. Let it simmer for a few minutes to thicken slightly.
- Gradually add the shredded provolone and cheddar cheeses, stirring until melted and creamy.
Season and Serve
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread for dipping or crackers on the side.

Use Quality Beef: For an authentic Philly cheesesteak flavor, thinly sliced ribeye works best, but ground beef is a quicker, budget-friendly option.
Cheese Options: Provolone is traditional, but you can mix in mozzarella, cream cheese, or even Velveeta for added creaminess.
Customize the Veggies: Add more or fewer vegetables based on your preferences. You can even toss in some spinach or kale for added greens.