Creamy Philly Cheese Steak Soup
A hearty soup that combines the rich flavors of a classic Philly cheese steak with a creamy base, perfect for comfort food enthusiasts.
Ingredients
Main Ingredients
- 1 pound thinly sliced beef (your choice) Choose high-quality beef for the best flavor.
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, diced
- 1 cup heavy cream Can substitute with half-and-half or non-dairy alternatives.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- Salt and pepper to taste Adjust seasoning as necessary.
- 1 cup shredded provolone cheese For a different flavor, try mozzarella or cheddar.
- Fresh parsley for garnish
Instructions
Preparation
- In a large, heavy pot, heat a tablespoon of oil over medium heat. Add the chopped onions and bell peppers. Sauté them for about 5 minutes until they soften.
- Add the sliced mushrooms and minced garlic to the pot. Cook for an additional 2-3 minutes until the mushrooms are tender.
- Increase the heat to medium-high. Add the thinly sliced beef and cook until it’s browned, approximately 5-7 minutes.
- Mix in the diced potatoes, beef broth, Worcestershire sauce, and dried oregano. Season with salt and pepper. Bring the mixture to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and shredded provolone cheese, mixing until the cheese melts and the soup becomes creamy.
- Check for seasoning and add more salt and pepper if needed.
- Remove from heat and let it sit for a few minutes before serving.
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Notes
Feel free to customize this soup by adding vegetables or changing the protein. Letting the soup sit for an hour or two enhances the flavors.