Description
A cozy and comforting soup that captures all the flavors of a classic Philly cheesesteak in a creamy, spoonable dish.
Ingredients
- 1 lb shredded beef or sirloin steak (shredded or thinly sliced)
- 1 large onion, diced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium)
- 1 cup milk or heavy cream
- 2 tablespoons butter
- 1 cup shredded provolone or American cheese
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- French bread or hoagie rolls for serving
Instructions
- If using fresh sirloin, slice thinly against the grain and cook in a hot skillet until browned; if using pre-cooked shredded beef, chop into bite-sized pieces and warm through. Set aside.
- Melt butter in a large pot over medium heat.
- Add the diced onion, sliced green pepper, and minced garlic. Sauté until softened, about 5-7 minutes.
- Pour in the beef broth and add Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Lower the heat, stir in milk or heavy cream.
- Gradually add the shredded cheese, stirring constantly until melted and smooth.
- Return the beef to the pot, stir to combine, and heat through.
- Taste and season with salt and pepper as needed.
- Serve hot with extra cheese and bread for dunking.
Notes
For a smoky note, roast the peppers before adding. Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American