Description
Indulge in all the flavors of a classic Philly cheese steak sandwich in this hearty and creamy soup. Tender beef, colorful bell peppers, and mushrooms simmered in a rich broth and finished with a blend of melty cheeses – a comforting meal in a bowl.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 pound beef sirloin or ribeye, thinly sliced
- 1 large onion, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
For Garnish and Serving:
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/4 cup cream cheese, softened
- Chopped fresh parsley for garnish
- Toast baguette slices for serving
Instructions
- Cook the Beef: Heat 1 tablespoon of olive oil in a large pot and brown the beef. Set aside.
- Sauté Vegetables: In the same pot, sauté onion, bell peppers, and mushrooms until softened. Add garlic.
- Make Roux: In a saucepan, melt butter, whisk in flour to make a roux.
- Prepare Soup: Whisk in beef broth, pour into the pot. Add Worcestershire sauce, thyme, paprika, salt, and pepper. Return beef to pot and add cream and cream cheese.
- Simmer and Serve: Simmer soup, then add provolone and mozzarella. Serve hot with parsley and toasted baguette.
Notes
- For a lower-carb option, serve with roasted cauliflower instead of bread.
- Substitute deli roast beef for quicker preparation.
- Adjust cheese amounts to taste for desired creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 860mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
