Hearty Creamy Philly Cheese Steak (Print Version)
A comforting bowl that transforms the classic cheesesteak into a creamy delight with tender beef, peppers, onions and melted provolone.
# Ingredients:
→ For the Soup
01 -
1 pound Beef Sirloin (flank steak or ribeye can also be used)
02 -
2 tablespoons Olive Oil (vegetable oil works as a substitute)
03 -
1 medium Onion (yellow or white)
04 -
1 medium Green Bell Pepper (red or yellow bell peppers are suitable alternatives)
05 -
3 cloves Garlic, fresh
06 -
4 cups Beef Broth
07 -
1 cup Heavy Cream (half-and-half can be used as a lighter option)
08 -
1 cup Shredded Provolone Cheese (mozzarella or mild cheddar are acceptable substitutes)
09 -
Salt to taste
10 -
Pepper to taste
# Steps:
01 -
In a large pot over medium heat, warm the olive oil until shimmering.
02 -
Add the beef sirloin to the pot and sauté until browned, about 5-7 minutes. Remove the beef and set aside.
03 -
In the same pot, add the onions, bell pepper, and garlic. Sauté until the vegetables are tender and fragrant, approximately 4-5 minutes.
04 -
Return the browned beef to the pot. Pour in the beef broth and let the mixture simmer for 15 minutes.
05 -
Stir in the heavy cream and shredded provolone cheese until melted, about 3-4 minutes.
06 -
Taste and adjust seasoning with salt and pepper, then serve hot in individual bowls.
# Notes:
01 -
Optional: Top with fresh parsley or chives for a pop of color. Avoid freezing the soup as the cream can separate.