Slow Cooker Cheesesteak Soup

This slow cooker cheesesteak soup has all the flavors of a classic cheesesteak…but in soup form! Tender pieces of beef slow cook with onions, bell peppers, mushrooms, and a homemade seasonings blend. Provolone cheese is added at the end to provide a gooey, cheesy delight in each spoonful. Instructions to make this easy cheesesteak soup in the Instant Pot are also included.

Ingredients For Slow Cooker Cheesesteak Soup

• Beef
• Bell peppers
• Provolone Cheese
• Beef Broth
• Onion
• Mushrooms
• Seasonings: salt, garlic powder, onion powder, pepper, paprika

How To Make Cheesesteak Soup In The Crock-Pot

Slow Cooker

1. Add all the ingredients to the slow cooker EXCEPT the provolone cheese. Stir to mix well.
2. Cook high 2-3 hours, low 4-6.
3. To serve, ladle the soup into a bowl. Cover the top with 1 slice of provolone cheese. If the soup is served hot, the cheese will melt within a few seconds. 

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the oil and the beef to the pot. Cook 2-4 minutes or until beef is browned. Remove beef and set aside.
2. Add onions, bell peppers, and mushrooms. You may need to add more oil. Cook 3-5 minutes or until vegetables are soft.
3. Pour in broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the beef back to the pot along all the seasoning. Stir to mix well.
4. Close lid and seal valve. Set high pressure for 9 minutes. When cooking time is complete, quick release the pressure. Open the lid & stir.
5. To serve, ladle the soup into a bowl. Cover the top with 1 slice of provolone cheese. If the soup is served hot, the cheese will melt within a few seconds. 

What Type Of Beef To Use

For this crockpot cheesesteak soup recipe, I used beef stew meat. Other suggestions include beef sirloin or a roast cut like chuck roast, rump roast, round roast, etc. Cut the beef into chunks like you see in the picture or slice the beef into thin strips. 

Beef Soup Recipes

• Beef Noodle

• Corned Beef & Cabbage

• Steak And Potato

• Beef Pumpkin Orzo

• Pot Roast Soup

What Type Of Cheese To Use

Cheesesteaks traditionally uses provolone cheese so that’s what this soup calls for. How much cheese you use is up to you. Personally, I use 1 slice per bowl of soup. I find that the cheese melts evenly over the soup if you break up the slice into pieces. If the soup is hot enough, the cheese will melt directly in the bowl. If you do not like provolone, substitute another cheese like Swiss. 

Storing Leftover Cheesesteak Soup

Store leftover cheesesteak soup an air-tight container in the refrigerator for up to 4 days. To freeze leftover soup, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat frozen slow cooker cheesesteak soup you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting!

FAQs & Tips

• Tear the cheese up into pieces before adding on top of the cheese for an even melt.
• I use 1 slice of provolone cheese per bowl. Make this cheesier by doubling the amount of cheese. 
• I used my 3.5-quart slow cooker for this recipe. 
• I used a 6-quart slow cooker / Instant Pot.

Low-Carb Soup Recipes

• Caprese Chicken

• Unstuffed Pork Lumpia

• Beef Kebab

• Keto French Onion

• Fajita Shrimp

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