Description
A comforting soup version of the classic Philly cheesesteak, rich and creamy with tender steak, veggies, crispy bacon, and cheesy toast.
Ingredients
Scale
- 1 pound beef steak, thinly sliced
- 1 diced onion
- 1 thinly sliced green bell pepper
- 2 minced garlic cloves
- 6 cups of beef broth
- 1 cup of heavy cream
- 1 cup of provolone cheese, shredded
- 6 slices of bacon, cooked and crumbled
- Salt and pepper, to taste
- 6 slices of bread
- Butter for toasting
Instructions
- Slice the beef steak thinly to ensure it cooks quickly and tenderly.
- In a large pot over medium heat, melt butter and sauté the onion until translucent.
- Add the green bell pepper and minced garlic, stirring until fragrant.
- Add the sliced beef, stirring occasionally to sear lightly.
- Pour in the beef broth, bring to a simmer, and let flavor develop.
- Lower the heat and stir in the heavy cream and shredded provolone cheese gradually to avoid clumping.
- While the soup simmers, butter the bread slices, top with provolone cheese, and broil until bubbly.
- Season the soup with salt and pepper to taste, serve hot topped with crumbled bacon, and enjoy with cheesy toast.
Notes
Add more veggies like mushrooms or spinach for extra nutrition. Adjust cheese types for different flavors.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg