Description
Enjoy the comforting flavors of Creamy Philly Cheese Steak Soup, perfect for chilly evenings.
Ingredients
For the Soup Base:
- 1 pound sirloin steak (can substitute with ribeye or flank steak)
- 2 tablespoons olive oil (or vegetable oil)
- 1 medium onion (or shallots)
- 1 medium bell pepper (any variety)
- 2 cloves garlic (or garlic powder)
For Creaminess and Flavor:
- 4 cups beef broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons Worcestershire sauce (or soy sauce)
- 1 teaspoon dried thyme (or fresh thyme)
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper, to taste
For Extra Creaminess:
- 8 ounces cream cheese (or mascarpone)
- 1 cup shredded provolone or mozzarella cheese (or cheddar)
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add thinly sliced sirloin steak, seasoned with salt and pepper. Sear for about 3–4 minutes until browned.
3. In the same pot, add chopped onion and sliced bell pepper. Sauté for about 5 minutes until softened.
4. Stir in minced garlic and cook for about 1 minute until fragrant.
5. Add beef broth, Worcestershire sauce, and dried thyme. Bring to a gentle simmer.
6. Stir the reserved steak back into the pot, and let it simmer for an additional 10 minutes.
7. Reduce heat to low; stir in cubed cream cheese until melted and smooth.
8. Add heavy cream, mixing well and avoid boiling.
9. Stir in shredded provolone or mozzarella until melted. Adjust seasoning if needed.
10. Ladle the soup into bowls and serve hot.
11. Top with extra cheese, chopped parsley, and sliced green onions if desired.
Notes
Serve with crusty bread for dipping or pair with a refreshing side salad.
This soup reheats well—store in the fridge for up to 3 days in an airtight container.
Avoid boiling after adding the cream to prevent curdling.