Description
A creamy, hearty soup inspired by the classic Philly cheesesteak, made with tender steak, sautéed vegetables, and melted cheese in a rich broth.
Ingredients
Soup Base
- 1 lb sirloin steak (ribeye or flank steak works)
- 2 tablespoons olive oil (or vegetable oil)
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
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
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper, to taste
Extra Creaminess
- 8 ounces cream cheese, softened
- 1 cup shredded provolone or mozzarella cheese (cheddar optional)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add steak and sear quickly until browned; remove and set aside.
- In the same pot, sauté onion and bell pepper until softened. Add garlic and cook briefly.
- Pour in beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a gentle simmer.
- Lower heat and stir in heavy cream and cream cheese until smooth.
- Return steak to the pot and simmer 5–10 minutes.
- Stir in shredded cheese until melted. Serve warm.
Notes
- Slice steak against the grain for tenderness
- Keep heat low when adding dairy to avoid curdling
- Adjust thickness with extra broth if needed
- Prep Time: 15 minutes
- Cook Time: 30 minutes