Irresistibly Creamy Philly Cheese Steak Soup
Enjoy the classic flavors of a Philly cheese steak in a comforting and creamy soup, perfect for cozy evenings.
Ingredients
Main Ingredients
- 1 pound beef steak, thinly sliced Use a high-quality cut for best flavor.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 large onion, diced
- 1 medium bell pepper, diced Any color bell pepper works.
- 3 cloves garlic, minced For added flavor.
- 4 cups beef broth Use low sodium if preferred.
- 2 cups heavy cream For the creamy base.
- 1 cup cream cheese, softened Must be softened for easy incorporation.
- 1 teaspoon Worcestershire sauce Adds depth to the flavor.
- to taste Salt and pepper
- 1 cup shredded provolone cheese For best results, use freshly shredded.
- to garnish Fresh parsley, chopped For serving.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, sauté until softened, about 5 minutes.
- Stir in minced garlic, cooking for one additional minute until fragrant.
Cooking
- Add the thinly sliced steak to the pot, cooking until browned, around 5 to 7 minutes. Break up any large pieces of meat.
- Pour in beef broth, scraping the bottom of the pot to release browned bits, and bring to a gentle simmer.
- Gradually stir in heavy cream and cream cheese until fully melted and incorporated.
- Add Worcestershire sauce along with salt and pepper to taste, then let simmer for 10 to 15 minutes on low heat, allowing flavors to meld.
- Stir in shredded provolone cheese until melted and soup becomes rich and creamy.
- Taste and adjust seasoning as needed, then remove from heat.
Serving
- Serve hot, garnished with fresh parsley, and enjoy the warmth and comfort of each spoonful.
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Notes
Serve with crusty bread or a side salad for a complete meal. Customize with extra cheese or spices as desired.