Description
A delicious twist on the classic cheese steak sandwich transformed into a warm, velvety soup with rich, savory flavors.
Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 1 medium yellow onion, chopped
- 1 cup mixed bell peppers (red and green), chopped
- 1 cup fresh mushrooms (button or cremini), chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 8 oz cream cheese
- 1 cup shredded provolone cheese
Instructions
- Slice the beef sirloin against the grain into thin strips.
- Chop the onion, bell peppers, and mushrooms.
- In a large pot over medium-high heat, add a splash of olive oil and sauté the onion and bell peppers for about 5 minutes until softened. Add the mushrooms and garlic.
- Push the veggies to the side and sear the beef for about 3 minutes without stirring.
- Add the beef broth and deglaze the pot, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes.
- Lower the heat and stir in the cream cheese until melted. Add provolone cheese, stirring until fully incorporated.
- Serve hot with crusty bread or over rice.
Notes
For a vegetarian version, replace beef with mushrooms and add tofu; adjust broth accordingly.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg