Description
A rich and creamy soup that combines the classic flavors of a Philly cheesesteak sandwich in a warm, hearty bowl.
Ingredients
Scale
- 1 lb beef steak (thinly sliced)
- 1 onion (sliced)
- 1 bell pepper (sliced)
- 2 cloves garlic (minced)
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add the sliced onions and bell peppers, cooking until softened and caramelized, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the thinly sliced beef steak and cook until browned, about 5 minutes. Pour in the beef broth and bring to a gentle simmer for about 5 minutes.
- Stir in the heavy cream, allowing it to heat through without boiling. Add the provolone and cheddar cheeses, stirring until melted and creamy. Season with salt and pepper to taste before serving warm.
Notes
This soup is freezer-friendly and great for meal prep. Garnish with more cheese if desired, and serve with crusty bread or salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg