Hearty Philly Cheese Steak Soup
Ingredients
- 1 poundthinly sliced beef (sirloin or ribeye work best for tenderness and flavor)
- 1medium onion (sliced (adds sweetness and depth))
- 1green bell pepper (diced (provides crunch and freshness))
- 1red bell pepper (diced (adds sweetness and color))
- 2 clovesgarlic (minced (enhances aroma and flavor))
- 4 cupsbeef broth (the soup base that brings everything together)
- 2 cupsheavy cream (creates a rich and creamy texture)
- 1 teaspoonWorcestershire sauce (adds depth of flavor)
- 1 teaspoonsalt (to taste)
- 1/2 teaspoonblack pepper (for a mild kick)
- 2 cupsshredded provolone cheese (for a melty finish)
- 2 tablespoonsolive oil (for sautéing)
Instructions
- 1
Heat the olive oil: In a large pot over medium heat, add 2 tablespoons of olive oil. Allow it to warm up until shimmering.
- 2
Sauté the vegetables: Add 1 sliced medium onion, 1 diced green bell pepper, and 1 diced red bell pepper to the pot. Stir occasionally until they are soft and slightly caramelized, about 5-7 minutes.
- 3
Add garlic: Stir in 2 minced cloves of garlic and cook for an additional minute, until fragrant.
- 4
Cook the beef: Add 1 pound of thinly sliced beef to the pot. Cook until the beef is browned, approximately 4-6 minutes. Make sure to break it up with a spoon for even cooking.
- 5
Combine the liquids: Pour in 4 cups of beef broth and stir in 1 teaspoon of Worcestershire sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a simmer.
- 6
Add cream: Stir in 2 cups of heavy cream and allow the soup to simmer for about 10-15 minutes. Stir occasionally until the flavors meld and the soup thickens slightly.
- 7
Incorporate cheese: Gradually add 2 cups of shredded provolone cheese, stirring until melted and the soup becomes creamy. Adjust seasoning to taste.
- 8
Serve: Once the cheese is fully melted, remove from heat. Ladle the soup into bowls and top with additional cheese if desired.