Description
This comforting Philly Cheesesteak Soup is a creamy, hearty bowl filled with tender beef, sautéed peppers, and melted provolone cheese, served with golden, crispy cheesy toast on the side. It’s the perfect dish to warm up on a chilly day!
Ingredients
Scale
- 1 lb thinly sliced beef
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- Salt and pepper to taste
- French bread, sliced
- Butter
Instructions
- In a large pot, cook the beef over medium-high heat until browned. Remove from the pot and set aside.
- In the same pot, add the onion, bell peppers, and garlic. Cook until the vegetables are tender, about 5-7 minutes.
- Return the cooked beef to the pot. Pour in the beef broth and bring to a simmer.
- Stir in the heavy cream and provolone cheese, allowing the cheese to melt and the soup to become creamy.
- Season with salt and pepper to taste.
- In a separate pan, melt butter and toast the French bread slices until golden brown and crispy.
- Serve the Philly Cheesesteak Soup hot with cheesy toast on the side.
Notes
- For extra richness, you can add a bit more heavy cream or extra cheese to the soup.
- If you prefer a spicier kick, try adding some hot sauce or jalapeños to the soup.
- You can substitute the provolone cheese with mozzarella or cheddar if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes