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–+ servings
Creamy Philly Cheese Steak Soup

Creamy Philly Cheese Steak Soup that Warms Your Soul

This Creamy Philly Cheese Steak Soup is a warm and satisfying twist on a classic, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Beef Sirloin Substitute flank steak or ribeye if desired.
  • 2 tablespoons Olive Oil Can use vegetable oil if preferred.
  • 1 cup Onion Chopped; yellow or white onions also work well.
  • 1 cup Green Bell Pepper Chopped; red or yellow peppers can be used as alternatives.
  • 2 cloves Garlic Minced; fresh cloves are recommended.
  • 4 cups Beef Broth Ensure it's gluten-free if necessary.
For the Creamy Finish
  • 1 cup Heavy Cream Can substitute with half-and-half for a lighter option.
  • 1 cup Shredded Provolone Cheese Mozzarella or mild cheddar are suitable alternatives.
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large pot over medium heat. Add beef sirloin, cooking for 5-7 minutes until nicely browned. Remove beef and set aside.
  2. In the same pot, add onion, green bell pepper, and garlic. Sauté for 4-5 minutes until vegetables are tender and onions are translucent.
  3. Return beef to the pot and pour in beef broth. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer for 15 minutes.
  4. Stir in heavy cream and shredded provolone cheese, stirring continuously until cheese is melted and soup is creamy, about 3-4 minutes.
  5. Taste and season with salt and pepper. Cook for an additional minute before serving.
  6. Ladle soup into bowls and serve with crusty bread or garlic breadsticks.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 12gProtein: 22gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For best results, avoid freezing the soup as the cream may separate. Store in an airtight container in the fridge for up to 3 days.

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