Description
This Philly Cheesesteak Soup brings the beloved flavors of a classic Philly cheesesteak into a cozy, comforting bowl. Thinly sliced beef, sautéed peppers, onions, and garlic are combined in a rich, creamy broth, topped with melted provolone cheese. Paired with buttery, cheesy toast, this soup is the perfect hearty meal for any day of the week.
Ingredients
Scale
- 1 lb thinly sliced beef (e.g., ribeye or sirloin)
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- Salt and pepper to taste
- French bread, sliced
- Butter
Instructions
- In a large pot, heat a little oil over medium-high heat and cook the thinly sliced beef until browned. Remove the beef from the pot and set aside.
- In the same pot, add the sliced onion, bell peppers, and garlic. Sauté until the vegetables are tender and fragrant, about 5 minutes.
- Add the browned beef back to the pot, then pour in the beef broth and bring to a simmer. Cook for 5-7 minutes to combine the flavors.
- Stir in the heavy cream and let the soup simmer for another 5 minutes. Season with salt and pepper to taste.
- While the soup is simmering, butter the French bread slices and toast them in a skillet or under the broiler until golden and crispy.
- Sprinkle shredded provolone cheese over the soup, stirring until the cheese is melted and the soup is creamy.
- Serve the Philly cheesesteak soup hot, topped with a slice of cheesy toast for dipping.
Notes
- For a richer soup, feel free to add a bit more cream or cheese.
- You can use any bread you prefer for the cheesy toast, but French bread works best for its texture.
- If you like extra heat, add some hot sauce or red pepper flakes to the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes