Description
A warm and comforting soup that blends tender steak, rich cream, and aromatic veggies, providing all the flavors of a classic Philly cheesesteak.
Ingredients
Scale
- 1 pound sirloin steak (can substitute with ribeye or flank steak)
- 2 tablespoons olive oil (can substitute with vegetable oil)
- 1 medium onion (or use shallots)
- 1 medium bell pepper (any variety works)
- 2 cloves garlic (or use garlic powder)
- 4 cups beef broth (can use vegetable broth)
- 1 cup heavy cream (or use half-and-half)
- 2 tablespoons Worcestershire sauce (or use soy sauce)
- 1 teaspoon dried thyme (or use fresh thyme)
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
- 8 ounces cream cheese (or substitute with mascarpone)
- 1 cup shredded provolone or mozzarella cheese (can substitute with cheddar)
Instructions
- Start by heating olive oil in a large pot over medium-high heat. Season the steak with salt and pepper, then sear it for about 3-4 minutes on each side until it’s browned. Remove from the pot and set aside to rest.
- In the same pot, add the chopped onions and bell peppers. Sauté for about 5 minutes until they’re soft. Add minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Pour in the beef broth, Worcestershire sauce, thyme, and more salt and pepper to taste. Bring the mixture to a simmer.
- Return the seared steak to the pot, letting it simmer for about 10 minutes. Next, stir in the heavy cream and cream cheese. Cook until the cheeses are melted and everything is combined, creating a creamy texture.
- Finally, stir in the shredded provolone or mozzarella, allowing it to melt into the soup for a gooey, cheesy finish. Taste and adjust seasoning if necessary.
Notes
For an even creamier soup, let it simmer longer after adding the cream and cheese. This allows the flavors to meld beautifully and results in a rich finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg