Irresistibly Creamy Philly Cheese Steak Soup You'll Crave
Indulge in the comforting flavors of Creamy Philly Cheese Steak Soup, a warm and creamy delight perfect for chilly evenings.
Equipment
- large pot
Ingredients
For the Soup Base
- 1 pound sirloin steak can substitute with ribeye or flank steak
- 2 tablespoons olive oil vegetable oil works as a substitute
- 1 medium onion or shallots for a milder taste
- 1 medium bell pepper any variety you prefer
- 3 cloves garlic or garlic powder as a quick alternative
- 4 cups beef broth vegetable broth can be used as a substitute
For the Creaminess
- 1 cup heavy cream half-and-half can lighten it up
- 8 ounces cream cheese or mascarpone for a different take
- 2 cups shredded provolone or mozzarella cheese cheddar can be used for a sharper taste
For Flavor Enhancers
- 2 tablespoons Worcestershire sauce soy sauce can act as an alternative
- 1 teaspoon dried thyme fresh thyme is a wonderful substitute
- to taste salt adjust to your taste
- to taste black pepper adjust to your taste
Instructions
How to Make Creamy Philly Cheese Steak Soup
- In a large pot, heat olive oil over medium-high heat until shimmering.
- Add thinly sliced sirloin steak, season with salt and pepper, and sear for 3-4 minutes until browned. Remove the steak from the pot and set aside.
- In the same pot, add chopped onion and bell pepper; sauté for 5 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in the beef broth, Worcestershire sauce, and thyme, bringing it to a gentle simmer.
- Add the reserved steak back into the pot and let it simmer for an additional 10 minutes.
- Lower the heat and mix in cubed cream cheese until melted and smooth.
- Stir in heavy cream, ensuring it doesn’t boil.
- Add shredded cheese until melted, adjusting seasoning as needed.
- Ladle the soup into bowls, topping with additional cheese, chopped parsley, and green onions.
Notes
For best texture, omit the cream before freezing; add it during reheating.