Creamy Philly Cheesesteak Soup
A comforting and hearty soup combining the rich flavors of a classic cheesesteak with creamy goodness, perfect for chilly days.
Ingredients
For the Soup Base
- 1 pound beef, thinly sliced Use tender cuts like sirloin or ribeye.
- 2 tablespoons olive oil For sautéing.
- 1 cup beef broth Use homemade or high-quality store-bought.
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch (optional) For thickening if desired.
- 1 cup shredded cheese Such as provolone or mozzarella.
- Salt and pepper to taste
Vegetables
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 cloves garlic, minced
Garnish
- 1 cup fresh parsley, chopped For garnish.
Instructions
Cooking the Beef
- In a large pot, heat the olive oil over medium heat.
- Add the sliced beef and season with salt and pepper. Cook until browned, about 5-7 minutes.
- Remove the beef from the pot and set it aside.
Sautéing Vegetables
- In the same pot, add the diced onion, green bell pepper, and red bell pepper. Sauté for about 5-6 minutes until tender.
- Add the minced garlic and cook for an additional minute until fragrant.
Combining Ingredients
- Pour in the beef broth and bring the mixture to a gentle simmer.
- Add the cream, Worcestershire sauce, and cooked beef back into the pot. Stir to combine.
- If you prefer a thicker soup, mix cornstarch with a little water to create a slurry and add it to the pot. Stir until it thickens slightly.
- Add the shredded cheese and stir until melted and fully incorporated.
- Taste and adjust seasoning with salt and pepper as needed.
Serving
- Remove from heat and let the soup cool for a few minutes before serving.
- Serve in bowls or bread bowls, garnished with freshly chopped parsley.
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Notes
For vegetarian, substitute beef with portobello mushrooms. For a spicy version, add jalapeños or use spicy cheese.