Philly Cheese Steak Soup
Philly Cheese Steak Soup Recipe: Comfort in a Bowl
If you’re looking to warm up with a delicious and hearty meal, this Philly Cheese Steak Soup is the perfect choice. Combining the classic flavors of a Philly cheesesteak with a creamy soup base, this recipe is sure to satisfy your taste buds and provide comfort in a bowl. It’s simple to make and ideal for a cozy evening or a gathering with friends.
Why Make This Recipe
This Philly Cheese Steak Soup is not only tasty but also a unique twist on a beloved sandwich. Here are a few reasons to try it:
- Rich Flavor: The combination of tender beef, vegetables, and creamy cheese creates a flavor explosion.
- Easy Preparation: This one-pot recipe requires minimal cooking time, making it accessible for busy home cooks.
- Versatile Serving Options: Enjoy it as a filling meal on its own or paired with crusty bread for dipping.
How to Make Philly Cheese Steak Soup Recipe: Comfort in a Bowl
Follow these simple steps to prepare this delicious soup that will quickly become a family favorite.
Ingredients
- 1 lb beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- Salt and pepper to taste
Directions
- Cook the Beef: Heat the olive oil in a large pot over medium heat. Add the sliced beef and cook until browned. Remove the beef from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
- Simmer: Return the cooked beef to the pot. Add the beef broth and bring the mixture to a simmer. Allow it to cook for 15 minutes.
- Add Cream and Cheese: Stir in the heavy cream and shredded provolone cheese. Cook until the cheese is melted and the soup is heated through.
- Season: Taste the soup and season with salt and pepper as needed.
- Serve Hot: Ladle the soup into bowls and enjoy!
How to Serve Philly Cheese Steak Soup Recipe: Comfort in a Bowl
Serve your soup hot, garnished with extra cheese or fresh herbs like parsley for a pop of color. Accompany it with slices of crusty bread or hoagies to soak up the creamy goodness. This dish also pairs well with a simple green salad for a balanced meal.
How to Store Philly Cheese Steak Soup Recipe: Comfort in a Bowl
To store leftovers, let the soup cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Reheat on the stove over low heat until warmed through.
Tips to Make Philly Cheese Steak Soup Recipe: Comfort in a Bowl
- For added flavor, marinate the beef in some Worcestershire sauce before cooking.
- You can substitute the provolone cheese with mozzarella or cheddar if you prefer.
- Ensure to slice the beef thinly for quicker cooking and a more tender bite.
Variations
- Vegetarian Option: Swap the beef for mushrooms or a plant-based protein and use vegetable broth.
- Add More Veggies: Feel free to add other vegetables like mushrooms, spinach, or zucchini to enhance the nutritional value.
- Spicy Kick: For those who enjoy spice, add sliced jalapeños or a dash of hot sauce to the soup.
FAQs
1. Can I use pre-cooked beef for this recipe?
Yes, you can use pre-cooked roast beef or leftovers. Just add it during the simmering step.
2. Is this soup gluten-free?
Yes, the ingredients listed are gluten-free, but always check the labels of the beef broth and cheese to ensure they meet your dietary needs.
3. How do I reheat the soup?
Reheat on the stove over low heat, stirring frequently, or in the microwave until heated thoroughly.
This Philly Cheese Steak Soup Recipe is not only comforting but also incredibly satisfying. Enjoy creating this delicious meal in your kitchen!
Philly Cheese Steak Soup
Ingredients
For the Soup
- 1 lb beef sirloin, thinly sliced For tender meat, slice against the grain.
- 1 tablespoon olive oil For cooking the beef.
- 1 onion, chopped Add sweetness to the soup.
- 1 green bell pepper, chopped For added crunch.
- 2 cloves garlic, minced Enhances the flavor.
- 4 cups beef broth Use low-sodium if preferred.
- 1 cup heavy cream For creaminess.
- 1 cup shredded provolone cheese Can substitute with mozzarella or cheddar.
- Salt and pepper to taste Adjust according to preference.
Instructions
Cooking Steps
- Heat the olive oil in a large pot over medium heat. Add the sliced beef and cook until browned. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
- Return the cooked beef to the pot. Add the beef broth and bring the mixture to a simmer. Allow it to cook for 15 minutes.
- Stir in the heavy cream and shredded provolone cheese. Cook until the cheese is melted and the soup is heated through.
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls and enjoy!
