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Philly Cheesesteak Soup

Experience a cozy and creamy twist on the classic cheesesteak sandwich, transformed into a rich, velvety soup perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound thinly sliced beef sirloin or ribeye Cut thinly across the grain for tenderness
  • 1 medium onion, diced
  • 1 piece bell pepper (red or green), diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups heavy cream
  • 1 cup shredded provolone cheese (or cheese of your preference) Can substitute with cheddar or mozzarella
  • 1 tablespoon Worcestershire sauce
  • to taste Salt and pepper
  • for garnishing Fresh parsley (optional)

Method
 

Preparation
  1. Heat a drizzle of olive oil in a large pot over medium heat.
  2. Add the diced onions and bell peppers, sauté for 3-4 minutes until softened and fragrant.
  3. Stir in the minced garlic and sauté for about 1 minute until fragrant.
  4. Add in the sliced beef and cook until browned. Season with salt and pepper.
Cooking
  1. Pour in the beef broth and Worcestershire sauce, bringing the mixture to a boil.
  2. Reduce the heat to a simmer and stir in the heavy cream, allowing the soup to heat through.
  3. Top with shredded provolone cheese, stirring until melted and well incorporated.
  4. Serve hot, garnished with fresh parsley if desired.

Notes

For an extra kick, add hot sauce or red pepper flakes. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on the stovetop and add a splash of milk or broth if needed.