Description
A comforting, creamy soup that captures the essence of the iconic Philly cheesesteak sandwich, perfect for warming the soul on a cold evening.
Ingredients
Scale
- 1 lb steak (ribeye or sirloin), thinly sliced
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped bacon and cook until crispy. Remove bacon and set aside.
- In the same pot, add the diced onion and green bell pepper. Sauté until softened.
- Add the thinly sliced steak to the pot and cook until browned.
- Pour in the beef broth and bring to a simmer.
- Stir in heavy cream and cook for another 5 minutes.
- Add the shredded provolone cheese and stir until melted.
- Season with salt and pepper to taste. Serve hot, garnished with crispy bacon and fresh parsley.
Notes
For added heat, consider adding red pepper flakes or hot sauce. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg
Keywords: cheesesteak, soup, comfort food, winter recipes, creamy soup