Description
Philly Cheesesteak Soup is a delicious twist on the classic sandwich, combining tender steak, sautéed vegetables, and gooey cheese in a creamy broth. Perfect for chilly evenings or game days, this hearty soup brings warmth and comfort to your table. Easy to prepare and packed with flavor, it’s sure to become a family favorite!
Ingredients
Scale
- 1 lb thinly sliced ribeye or sirloin steak
- 1 medium sweet onion, thinly sliced
- 1 large green bell pepper, diced
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded sharp cheddar cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil. Sauté onions and bell peppers until softened.
- Stir in mushrooms and garlic; cook until mushrooms are browned.
- Increase heat; add steak and sear until browned (3-4 minutes).
- Pour in beef broth, scraping up any browned bits from the pot.
- Lower heat; stir in heavy cream, Italian seasoning, salt, and pepper. Simmer gently.
- Top with shredded cheddar cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg