If you love the flavors of a classic steak and pepper skillet—or a Philly cheesesteak—this soup delivers that same bold, savory satisfaction in cozy, spoonable form. One-Pot Cheesy Steak & Pepper Soup combines tender beef, sweet bell peppers, onions, and a rich, cheesy broth into a hearty meal made entirely in one pot. It’s comforting, filling, and packed with flavor, yet easy enough for busy weeknights.
Perfect for cold evenings, game days, or whenever you want a no-fuss dinner with big flavor, this soup proves that comfort food doesn’t have to be complicated.
Why One-Pot Cheesy Steak & Pepper Soup Is a Favorite
Big Flavor, Minimal Cleanup
Everything cooks in one pot, allowing the steak drippings, vegetables, and broth to build deep flavor while keeping cleanup simple.
Perfect for Real Life
- One-pot, weeknight-friendly recipe
- Inspired by steak & pepper classics
- Hearty, cheesy, and satisfying
- Great for leftovers
Ingredients You’ll Need
One-Pot Cheesy Steak & Pepper Soup Ingredients Table
| Ingredient | Quantity | Purpose |
|---|---|---|
| Sirloin steak or shaved beef | 1 lb | Tender protein |
| Olive oil | 1 tbsp | Searing |
| Onion (sliced) | 1 large | Savory base |
| Bell peppers (sliced, mixed colors) | 3 | Sweetness & color |
| Garlic (minced) | 3 cloves | Aromatics |
| Beef broth | 4 cups | Soup base |
| Heavy cream or half-and-half | 1 cup | Creaminess |
| Cheddar or provolone cheese (shredded) | 2 cups | Cheesy richness |
| Cream cheese (optional) | 4 oz | Extra smooth texture |
| Worcestershire sauce | 1 tbsp | Steakhouse depth |
| Paprika | 1 tsp | Warm flavor |
| Italian seasoning | 1 tsp | Balance |
| Salt & black pepper | To taste | Seasoning |
| Red pepper flakes (optional) | To taste | Heat |
| Fresh parsley | Optional | Garnish |
How to Make One-Pot Cheesy Steak & Pepper Soup
1. Sear the Steak
Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add the steak in a single layer—avoid overcrowding so it sears rather than steams. Let it cook undisturbed for 1–2 minutes, then flip or stir briefly and cook another 1 minute until lightly browned.
Transfer the steak to a plate and set aside. This quick sear locks in juices and builds flavor without overcooking.
👉 Pro Tip: Thinly sliced or shaved steak works best for tenderness and fast cooking.
2. Sauté the Vegetables
Reduce heat to medium. In the same pot, add the sliced onions and bell peppers. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized. This step brings out sweetness and classic steak-and-pepper flavor.
Add the minced garlic and cook for 30 seconds, just until fragrant—don’t let it brown.
👉 Flavor Tip: Scrape up the browned bits left from the steak; they add deep, savory flavor.
3. Build the Soup Base
Pour in the beef broth and stir well, scraping the bottom of the pot to deglaze. Add Worcestershire sauce, paprika, Italian seasoning, salt, and black pepper. Bring the soup to a gentle simmer and let it cook for 5–10 minutes so the flavors meld.
👉 Why this works: Deglazing captures all the steak flavor and infuses it into the broth.
4. Make It Cheesy
Lower the heat to low. Stir in the cream and cream cheese (if using), whisking gently until the cream cheese melts completely and the broth becomes smooth.
Gradually add the shredded cheese a handful at a time, stirring constantly until fully melted and creamy. Keep the heat low—boiling can cause the cheese to separate.
👉 Cheese Tip: Freshly shredded cheese melts smoother than pre-shredded.
5. Finish the Soup
Return the seared steak to the pot and stir gently to combine. Let the soup simmer on low for 3–5 minutes, just until the steak is heated through and tender.
Taste and adjust seasoning as needed. Garnish with fresh parsley or a pinch of black pepper before serving.
Tips for the Best Results
Pro Tips
- Use thinly sliced steak for tenderness
- Don’t overcook the beef—add it back at the end
- Add cheese gradually for smooth melting
- Keep heat low after adding dairy
Common Mistakes to Avoid
- Boiling after adding cheese
- Overcrowding steak while searing
- Skipping seasoning adjustments
Variations & Substitutions
Easy Customizations
- Add mushrooms for depth
- Use chicken instead of beef
- Swap cheddar for provolone or mozzarella
- Add potatoes or pasta for extra heartiness
Lighter Options
- Use half-and-half instead of cream
- Reduce cheese slightly
- Add extra vegetables
What to Serve With Cheesy Steak & Pepper Soup
- Crusty bread or garlic toast
- Simple green salad
- Dinner rolls
- Roasted vegetables
Storage & Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze without dairy for best texture. Add cheese and cream after reheating.
Reheating
Reheat gently over low heat, adding broth if needed.
Frequently Asked Questions
Is One-Pot Cheesy Steak & Pepper Soup spicy?
It’s mild by default. Add red pepper flakes for heat.
Can I make One-Pot Cheesy Steak & Pepper Soup ahead of time?
Yes, but reheat gently to keep the cheese smooth.
What cut of steak works best?
Sirloin, shaved steak, or flank steak sliced thinly.
Can I make it low-carb?
Yes. Skip starchy add-ins and use extra peppers.
Conclusion
If you’re craving a bold, hearty soup that delivers steakhouse flavor in a cozy, one-pot meal, One-Pot Cheesy Steak & Pepper Soup is a must-try. Cheesy, savory, and deeply satisfying, it’s the perfect balance of comfort and convenience—ideal for busy nights and serious comfort food cravings.