Description
A comforting bowl of savory goodness capturing the rich flavors of a classic Philly cheesesteak in soup form, perfect for quick weekday dinners.
Ingredients
- 1 lb beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the sliced beef and cook until browned, about 4-5 minutes, then remove from the pot and set aside.
- In the same pot, add the chopped onion, bell pepper, and minced garlic; sauté until the vegetables are tender, about 5-7 minutes.
- Return the beef to the pot and add the beef broth; bring to a gentle simmer and cook for 15 minutes.
- Stir in the heavy cream and shredded provolone cheese until melted and heated through.
- Season with salt and pepper to taste, and serve hot, garnished with extra cheese if desired.
Notes
For a lighter twist, substitute beef with chicken or mushrooms. Pair with crusty bread or a garden salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American