Philly Cheese Steak Soup
A creamy, comforting soup that combines the rich flavors of a Philly cheesesteak with tender beef, cheese, and vegetables.
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.
Instructions
Preparation
- Start with a clean and organized workspace. Measure out all your ingredients, chop your vegetables, and slice your beef.
Cooking
- In a large pot, heat the olive oil over medium heat. Allow the oil to warm up but ensure it doesn’t start smoking.
- 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.
- 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.
- Return the browned beef to the pot.
- Pour in the beef broth and bring everything to a simmer. Stir gently and let it simmer for about 15 minutes.
- Stir in the heavy cream until everything is well combined and heated through.
- Add the shredded provolone cheese and stir until the cheese has melted completely.
- Taste your soup and season it with salt and pepper.
- Ladle the soup into bowls and serve hot.
Notes
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.