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Hearty Philly Cheese Steak Soup
Alyssa

Hearty Philly Cheese Steak Soup

Hearty Philly Cheese Steak Soup combines tender beef, sautéed onions, peppers, and melted provolone in a rich, creamy broth for a comforting meal.
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Ingredients Method

Ingredients
  

  • 1 pound thinly sliced beef sirloin or ribeye work best for tenderness and flavor
  • 1 medium onion sliced (adds sweetness and depth)
  • 1 green bell pepper diced (provides crunch and freshness)
  • 1 red bell pepper diced (adds sweetness and color)
  • 2 cloves garlic minced (enhances aroma and flavor)
  • 4 cups beef broth the soup base that brings everything together
  • 2 cups heavy cream creates a rich and creamy texture
  • 1 teaspoon Worcestershire sauce adds depth of flavor
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper for a mild kick
  • 2 cups shredded provolone cheese for a melty finish
  • 2 tablespoons olive oil for sautéing

Method
 

  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.