Description
This creamy Philly Cheese Steak Soup is a warm, cheesy twist on the classic sandwich—made in one pot and perfect for cozy nights.
Ingredients
- 1 tablespoon olive oil
- 1 pound thinly sliced ribeye steak
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups heavy cream
- 8 ounces provolone cheese, shredded
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the ribeye steak and cook until browned. Remove and set aside.
- In the same pot, sauté diced onion and bell pepper until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in beef broth and scrape the bottom of the pot.
- Return the steak and bring to a simmer.
- Lower the heat and stir in the heavy cream.
- Add shredded provolone and stir until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot with crusty bread.
Notes
- For best texture, use freshly shredded provolone.
- Freeze the soup base without cheese and add it fresh when reheating.
- Pair with garlic bread or serve in a sourdough bread bowl.