Description
A warm, rich soup that blends the classic flavors of a Philly cheesesteak into a creamy, comforting bowl.
Ingredients
Scale
- 1 pound sirloin steak
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium bell pepper
- 2 cloves garlic
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces cream cheese
- 1 cup shredded provolone or mozzarella cheese
Instructions
- Heat olive oil in a heavy-bottomed pot over medium-high heat and sauté the diced sirloin steak until browned, about 3-4 minutes. Season with salt and pepper, then remove and set aside.
- Add chopped onion and bell pepper to the same pot and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot to release browned bits. Stir in thyme, seasoning to taste.
- Lower the heat and mix in the cream cheese until melted and incorporated.
- Add the cooked steak back to the pot, pour in the heavy cream, and stir in the shredded cheese, simmering for 5-7 minutes.
- Ladle the soup into bowls and serve hot, topping with extra cheese if desired.
Notes
This soup tastes even better the next day; store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg