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Creamy Philly Cheese Steak Soup

A creamy and flavorful soup that combines tender beef, vibrant vegetables, and a rich broth, perfect for a comforting meal any day of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef sirloin, thinly sliced Use tender cuts like sirloin or ribeye for best results.
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 bell pepper diced (red or green)
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 2 cups shredded provolone cheese Can also use other melting cheeses.
  • to taste Salt and pepper
  • for garnish Fresh parsley Optional

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium-high heat. Add the beef strips, season with salt and pepper, and cook until browned, about 3-4 minutes. Remove the beef and set it aside.
  2. In the same pot, add diced onion and bell pepper. Sauté for about 3-4 minutes until they’re softened. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Pour in the beef broth and Worcestershire sauce, bringing it to a simmer. Let it cook for about 5 minutes to meld the flavors.
  4. Reduce the heat to low and slowly stir in the heavy cream and provolone cheese until melted. Return the cooked beef to the pot and mix well.
  5. Taste and adjust seasoning if necessary. Ladle the soup into bowls, garnish with fresh parsley, and serve hot!

Notes

For a thicker soup, let it simmer longer or add a cornstarch slurry. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on the stove.