Creamy Philly Cheese Steak Soup
A sumptuous and hearty soup that combines the iconic flavors of a classic Philly cheesesteak with creamy textures, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb sirloin steak, thinly sliced Ensure steak slices are thin for tenderness.
- 1 tablespoon olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
Broth and Cream
- 4 cups beef broth Can substitute with low-sodium broth.
- 1 cup heavy cream Substitute with low-fat cream for a lighter version.
- 8 oz cream cheese, softened
- 2 cups shredded provolone cheese
- Salt and pepper to taste
- Chopped parsley for garnish Adds a pop of color and freshness.
Instructions
Cooking the Steak
- Heat the olive oil in a large pot over medium heat.
- Add the thinly sliced sirloin steak and cook until browned, then remove and set aside.
Sautéing Vegetables
- In the same pot, sauté the diced onions, bell peppers, and minced garlic until softened (about 5 to 7 minutes).
Making the Soup
- Pour in the beef broth and bring to a simmer.
- Stir in the cream cheese until melted.
- Add the heavy cream and stir until fully combined.
- Mix in the shredded provolone cheese until melted.
- Return the cooked steak to the pot and season with salt and pepper to taste.
- Let the soup heat through for a few minutes before serving.
Serving
- Ladle soup into bowls and garnish with chopped parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for longer storage.