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Philly Cheese Steak Soup

A creamy, comforting soup that combines the rich flavors of a Philly cheesesteak with tender beef, cheese, and vegetables.
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Préparation 10 minutes
Cuisson 30 minutes
Temps total 40 minutes
Portions: 4 servings
Plat: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 1 lb beef sirloin, thinly sliced You can substitute with flank steak or ground beef.
  • 1 tablespoon olive oil For sautéing.
  • 1 onion, chopped Use a sweet onion for best results.
  • 1 green bell pepper, chopped Other colors of bell pepper can be used for variety.
  • 2 cloves garlic, minced Fresh garlic adds great flavor.
  • 4 cups beef broth Can substitute with chicken broth.
  • 1 cup heavy cream For a lighter option, use coconut milk.
  • 1 cup shredded provolone cheese Can be replaced with mozzarella or cheddar.
  • Salt and pepper, to taste Season according to preference.

Préparation
 

Preparation
  1. Start with a clean and organized workspace. Measure out all your ingredients, chop your vegetables, and slice your beef.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Allow the oil to warm up but ensure it doesn’t start smoking.
  2. Add the sliced beef sirloin to the pot. Sauté it for 5–7 minutes, stirring occasionally, until browned. Remove the beef from the pot and set it aside.
  3. In the same pot, add the chopped onion, green bell pepper, and minced garlic. Sauté for about 4–5 minutes or until the vegetables are tender and fragrant.
  4. Return the browned beef to the pot.
  5. Pour in the beef broth and bring everything to a simmer. Stir gently and let it simmer for about 15 minutes.
  6. Stir in the heavy cream until everything is well combined and heated through.
  7. Add the shredded provolone cheese and stir until the cheese has melted completely.
  8. Taste your soup and season it with salt and pepper.
  9. Ladle the soup into bowls and serve hot.

Notes et conservation

Store leftovers in an airtight container. It can last up to 3–4 days in the refrigerator, and up to 3 months in the freezer. Reheat on the stove over low heat.