Irresistibly Creamy Philly Cheese Steak Soup
A comforting soup that captures the rich flavors of a classic Philly cheese steak with a creamy twist, perfect for cold days and family gatherings.
Ingredients
Main Ingredients
- 1 lb beef sirloin, sliced thinly
- 1 medium onion, chopped
- 1 each bell pepper, diced can use green, red, or yellow
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup shredded provolone cheese (or American cheese)
Instructions
Cooking
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced beef sirloin and cook until browned, about 5 to 7 minutes. Remove the beef and set it aside.
- In the same pot, add the chopped onion and diced bell pepper. Sauté for about 4 to 5 minutes until the vegetables are soft. Add the minced garlic and cook for another minute.
- Return the beef to the pot and pour in the beef broth. Add Worcestershire sauce, Italian seasoning, salt, and pepper. Stir well and bring the mixture to a gentle simmer.
- Lower the heat to medium-low and add the heavy cream and cream cheese. Stir until the cream cheese is fully melted and combined into the soup.
- Once the soup is creamy and well-mixed, stir in the shredded provolone cheese until melted. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and enjoy hot! You can garnish it with additional cheese or some chopped parsley if desired.
Notes
This soup can be made in advance and tastes even better the next day. Store in an airtight container for up to 3-4 days.