Creamy Philly Cheesesteak Soup
This comforting soup combines tender steak, vegetables, and a creamy base, capturing the classic flavors of a Philly cheesesteak in a warm, hearty bowl.
Ingredients
Main Ingredients
- 1 lb thinly sliced beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 cup sliced mushrooms
- 4 cups beef stock
- 1 cup heavy cream Can substitute with half-and-half or whole milk for a lighter option
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- to taste Salt and pepper
- 1 cup shredded provolone cheese or your favorite cheese
- for garnish Fresh parsley optional
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 3-5 minutes.
- Add the sliced green and red bell peppers along with the mushrooms. Cook until the vegetables soften, approximately 5 minutes.
- Stir in the thinly sliced beef and cook for about 3-4 minutes, just until browned.
- Pour in the beef stock and bring to a gentle boil. Once boiling, reduce the heat to low.
Cooking
- Stir in heavy cream, Worcestershire sauce, garlic powder, onion powder, oregano, salt, and pepper. Let the soup simmer for 10-15 minutes.
- Gradually stir in the shredded cheese until melted and smooth.
- Taste and adjust seasoning as needed, then remove from heat.
Serving
- Serve hot, garnished with chopped parsley if desired.
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Notes
Slice beef thinly for the best texture. For thicker soup, mix cornstarch with cold water and stir into the soup. Freezes well for up to three months.