Description
A warm and creamy soup inspired by classic Philly cheese steak flavors, blending tender steak with melty cheese and savory veggies.
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
- Cut the sirloin into thin strips. In a large pot, heat the olive oil over medium-high heat. Add the steak and sear it until browned.
- Remove the steak from the pot and set aside. In the same pot, add the diced onion and bell pepper. Sauté until soft and translucent, about 5 minutes.
- Add minced garlic in the last minute of cooking.
- Pour in the beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Stir in the heavy cream and cream cheese until smooth. Return the steak to the pot, add shredded cheese, and mix until combined and heated through.
- Ladle the soup into bowls and enjoy hot, with fresh herbs if desired.
Notes
Great for family dinners and gatherings. Customize to your taste by varying cheese or adjusting seasonings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg