Philly Cheese Steak Soup
A delicious and hearty soup combining the classic flavors of a Philly cheesesteak with a creamy base, perfect for cozy evenings or gatherings.
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!
Notes
Serve hot, garnished with extra cheese or fresh herbs. Pairs well with crusty bread or a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.