Description
Philly Cheese Steak Soup is a rich and comforting bowl inspired by the classic Philly cheesesteak sandwich. It features tender slices of beef sirloin, sautéed onions and green bell peppers, simmered in a savory beef broth, then enriched with creamy heavy cream and melted provolone cheese. This hearty soup brings the flavors of the iconic sandwich into a warm, satisfying dish perfect for chilly days.
Ingredients
Scale
Meat and Vegetables
- 1 lb beef sirloin, thinly sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Liquids and Dairy
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
Seasoning
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add the thinly sliced beef sirloin and cook until browned on all sides. Once cooked, remove the beef from the pot and set it aside to prevent overcooking.
- Sauté Vegetables: In the same pot, add chopped onion, green bell pepper, and minced garlic. Sauté the vegetables until they become tender and fragrant, about 5-7 minutes, stirring occasionally to avoid burning.
- Simmer Beef and Broth: Return the browned beef to the pot with the sautéed vegetables. Pour in the beef broth and bring the mixture to a gentle simmer. Allow it to cook for 15 minutes so the flavors can meld together.
- Add Cream and Cheese: Slowly stir in the heavy cream and shredded provolone cheese. Continue cooking over medium-low heat until the cheese has fully melted and the soup is heated through, stirring occasionally to create a creamy texture.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve the Philly Cheese Steak Soup hot for a delicious and comforting meal.
Notes
- For a thicker soup, you may add a slurry of cornstarch mixed with water before adding the cream.
- Use freshly shredded provolone cheese for better melting and flavor.
- Feel free to substitute beef sirloin with ribeye or flank steak for a richer taste.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- This recipe is not gluten-free, so check the beef broth label if gluten sensitivity is a concern.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: Philly Cheese Steak Soup, beef soup, creamy cheesesteak, comfort soup, provolone cheese recipe, beef sirloin soup
