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Philly Cheese Steak Soup

A hearty and creamy soup that combines all the delightful flavors of a classic Philly cheesesteak, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef sirloin, thinly sliced Ask your butcher for a tender cut.
  • 1 tablespoon olive oil For sautéing.
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced For added flavor.
  • 4 cups beef broth Use low-sodium if preferred.
  • 1 cup heavy cream For creaminess.
  • 1 cup shredded provolone cheese Can substitute with other cheeses.
  • Salt and pepper to taste Adjust to preference.

Method
 

Cooking
  1. 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.
  2. In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
  3. 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.
  4. Stir in the heavy cream and shredded provolone cheese. Cook until the cheese is melted and the soup is heated through.
  5. Taste the soup and season with salt and pepper as needed.
  6. Ladle the soup into bowls and enjoy!

Notes

For extra flavor, consider adding Worcestershire sauce or hot sauce. For a thicker soup, use a cornstarch slurry. This soup can be customized with different vegetables or cheeses.