Description
A rich and cozy soup that captures all the bold, savory flavors of a classic Philly cheesesteak.
Ingredients
Scale
- 1 lb Sirloin steak
- 8 oz Cream cheese
- 4 cups Beef broth
- 1 cup Provolone or mozzarella cheese, shredded
- 2 tbsp Olive oil
- 1 Onion, diced
- 1 Bell pepper, diced
- 3 cloves Garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- Salt, to taste
- Black pepper, to taste
- 1 cup Heavy cream
- Fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a pot; sear sliced sirloin until browned, then remove and set aside.
- In the same pot, sauté onion and bell pepper until soft; add garlic and thyme.
- Pour in beef broth and Worcestershire sauce; simmer for 10 minutes.
- Lower heat and whisk in cream cheese until fully melted and smooth.
- Stir in heavy cream and return steak to the pot.
- Add shredded provolone, stirring gently until melted.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- For a spicier version, add sliced jalapeños.
- Can substitute sirloin with ribeye for a richer flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg