Creamy Philly Cheese Steak Soup
This creamy soup features tender steak, vegetables, and a rich cheese blend.
Equipment
- large pot
- Knife
Ingredients
For the Soup Base
- 1 pound sirloin steak can substitute with ribeye or flank steak
- 2 tablespoons olive oil can substitute with vegetable oil
- 1 medium onion or use shallots
- 1 medium bell pepper any variety works
- 2 cloves garlic or use garlic powder
For Creaminess and Flavor
- 4 cups beef broth can use vegetable broth
- 1 cup heavy cream or use half-and-half
- 2 tablespoons Worcestershire sauce or use soy sauce
- 1 teaspoon dried thyme or use fresh thyme
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
For Extra Creaminess
- 8 ounces cream cheese or substitute with mascarpone
- 1 cup shredded provolone or mozzarella cheese, can substitute with cheddar
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper. Cook until softened.
- Add minced garlic and diced steak. Cook until the steak is browned.
- Pour in beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and stir in heavy cream and cream cheese until smooth.
- Stir in shredded cheese until melted. Serve hot.
Notes
This soup can be customized with your favorite vegetables or cheese types.