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Philly Cheesesteak Soup

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This Philly Cheesesteak Soup transforms the iconic sandwich into a warm, cheesy, and comforting bowl of savory goodness. With tender beef, sautéed peppers, mushrooms, and onions all swimming in a creamy broth, it’s the perfect cozy meal for any night of the week.

Ingredients

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  • 1 pound ribeye steak, thinly sliced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 large yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 cup mushrooms, sliced
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 cup provolone cheese, shredded
  • 2 tablespoons butter

Instructions

  1. Heat a large pot or Dutch oven over medium-high heat.
  2. Add butter and sauté onions, garlic, and bell peppers until soft.
  3. Add mushrooms and cook until tender and golden.
  4. Push vegetables aside and quickly sear ribeye steak strips until browned.
  5. Mix everything together and stir in Worcestershire sauce and beef broth.
  6. Simmer for 20 minutes, allowing flavors to meld.
  7. Reduce heat, add heavy cream and shredded provolone, stirring until melted and creamy.
  8. Serve hot with extra cheese or croutons if desired.

Notes

  • Use high-quality beef for best flavor.
  • Do not boil after adding cream to avoid curdling.
  • Let soup rest before serving to deepen flavor.

Find it online: https://dishmio.com/philly-cheesesteak-soup/