Servings: 4 bowls
Calories: 500kcal
Equipment
- large pot
Ingredients
For the Soup
- 1 pound Beef Sirloin Flank steak can be used as a substitute.
- 2 tablespoons Olive Oil Can use canola or vegetable oil.
- 1 large Onion Shallots can be a milder alternative.
- 1 large Green Bell Pepper Consider red or yellow for a sweeter twist.
- 3 cloves Garlic Fresh garlic is ideal.
- 4 cups Beef Broth Can use vegetable broth for a lighter option.
- 1 cup Heavy Cream Use half-and-half or whole milk for a lighter version.
- 8 ounces Provolone Cheese Mild cheddar or mozzarella can be used.
- to taste Salt
- to taste Pepper
Instructions
How to Make Creamy Philly Cheese Steak Soup
- Pour olive oil into a large pot and warm it over medium heat.
- Add the sliced beef sirloin to the pot and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same pot, toss in the onion, green bell pepper, and garlic. Sauté until tender, about 4-5 minutes.
- Return the beef to the pot and pour in the beef broth. Simmer for about 15 minutes.
- Stir in the heavy cream and provolone cheese, cooking on low heat until the cheese melts.
- Sprinkle in salt and pepper to taste, adjusting as needed.
Notes
Optional: Top with fresh parsley before serving.
Nutrition
Serving: 1bowl | Calories: 500kcal | Carbohydrates: 10g | Protein: 35g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 800mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 80mg | Calcium: 300mg | Iron: 3mg
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