Description
This Creamy Philly Cheese Steak Soup combines rich flavors of ribeye steak, sautéed vegetables, and a creamy broth for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 pound ribeye steak, thinly sliced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup whole milk
- 4 ounces cream cheese, softened
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 cups provolone cheese, shredded
- 2 tablespoons all-purpose flour
- 4 tablespoons butter
- 1 baguette, sliced and toasted (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion becomes transparent and fragrant.
- Stir in the diced bell pepper, cooking for another 2 minutes until it softens.
- Add in the thinly sliced ribeye steak and cook until browned evenly for about 5 minutes.
- Sprinkle the flour over the steak mixture and stir to coat all ingredients uniformly.
- Gradually incorporate the beef broth, stirring continuously to prevent lumps. Allow it to simmer for approximately 10 minutes.
- Stir in the heavy cream, milk, cream cheese, and Worcestershire sauce.
- Season with salt and pepper to taste.
- Lower the heat and gradually mix in the shredded provolone cheese, stirring constantly until it’s fully melted.
- While the cheese melts, toast the baguette slices. Serve the hot soup with these crunchy slices for dipping!
Notes
Cut steak thinly for a more tender texture. Balance creaminess with beef broth as needed.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 100mg