Creamy Philly Cheese Steak Soup
A hearty and comforting soup that combines classic Philly cheesesteak flavors with a creamy broth.
Ingredients
Meat
- 1 lb sirloin steak, thinly sliced Choose quality steak for best flavor.
Vegetables
- 1 tablespoon olive oil For cooking the steak.
- 1 onion, diced Adds flavor to the soup.
- 1 bell pepper, diced Adds color and flavor.
- 2 cloves garlic, minced For aroma and taste.
Liquids
- 4 cups beef broth Hearty base for the soup.
- 1 cup heavy cream Adds creaminess.
Dairy
- 8 oz cream cheese, softened To create a creamy texture.
- 2 cups shredded provolone cheese For the traditional cheesesteak flavor.
Seasoning and Garnish
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- for garnish Chopped parsley Adds color and freshness.
Instructions
Preparation
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the thinly sliced sirloin steak and cook until nicely browned. Remove the steak from the pot and set aside.
- In the same pot, add diced onion, bell pepper, and minced garlic. Sauté for about 5 to 7 minutes, or until softened and fragrant.
Cooking
- Pour in the beef broth and bring the mixture to a gentle simmer.
- Add the softened cream cheese and stir continuously until melted and smooth.
- Stir in the heavy cream and shredded provolone cheese until melted and combined.
- Return the cooked steak to the pot and season with salt and pepper to taste. Heat through for a few minutes.
Serving
- Ladle the soup into bowls and garnish with chopped parsley before serving hot.
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Notes
For a thicker soup, allow it to simmer longer or add extra cream cheese.