Sauté the Vegetables:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and sliced mushrooms. Cook for about 5-7 minutes until the vegetables are softened and the mushrooms release their moisture.

Cook the Steak:

Push the vegetables to one side of the pot and add the thinly sliced sirloin steak. Cook for 3-4 minutes until the steak is browned on all sides. Season with garlic powder, dried thyme, salt, and pepper.

Make the Soup Base:

Add the beef broth to the pot and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.

Thicken the Soup (optional):

If you’d like a thicker soup, melt the butter in a separate pan over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually add some of the hot soup broth to the roux, whisking to prevent lumps. Pour the mixture back into the soup and stir to combine. Simmer for a few more minutes to thicken the soup.

Add the Cream and Cheese:

Stir in the heavy cream and shredded provolone cheese. Continue to cook over low heat, stirring occasionally, until the cheese is melted and the soup is creamy.

Serve:

Taste the soup and adjust seasoning as needed with salt and pepper. Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or rolls for dipping.

This One-Pot Philly Cheesesteak Soup captures all the delicious flavors of a classic Philly cheesesteak sandwich in a warm, comforting soup form. Perfect for a cozy meal!