Description
A comforting, savory soup that combines classic Philly cheese steak flavors with a creamy texture.
Ingredients
Scale
- 1 pound sirloin steak (or ribeye, flank steak)
- 2 tablespoons olive oil (or vegetable oil)
- 1 medium onion (or shallots)
- 1 medium bell pepper (any variety)
- 2 cloves garlic (or garlic powder)
- 4 cups beef broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons Worcestershire sauce (or soy sauce)
- 1 teaspoon dried thyme (or fresh thyme)
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
- 8 ounces cream cheese (or mascarpone)
- 1 cup shredded provolone or mozzarella cheese (or cheddar)
Instructions
- Slice the sirloin steak into thin strips and chop the onion and bell pepper.
- Heat the olive oil in a large pot over medium heat. Add the onions and bell pepper, sautéing until tender, about 5 minutes. Stir in the garlic and cook another minute.
- Increase the heat to medium-high, add the sliced sirloin, and cook until browned, about 5 minutes. Stir in Worcestershire sauce, thyme, salt, and pepper.
- Pour in the beef broth and bring to a simmer. Reduce heat to low and stir in the heavy cream and cream cheese, simmer for about 10 minutes until thickened.
- Add shredded cheese and stir until melted and incorporated.
- Taste and adjust seasoning if needed. Serve hot.
Notes
For a smoother soup, ensure cream cheese is well blended. Adjust seasoning before serving for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg