Description

All the flavors of a classic Philly cheesesteak in a comforting soup! Tender beef, melted cheese, and savory vegetables come together in this hearty dish.

Ingredients

Units Scale

1 lb (450g) ribeye steak, thinly sliced

1 medium onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

4 cups (1 liter) beef broth

1 cup (240ml) heavy cream

1 cup (100g) shredded provolone cheese

2 tbsp (30ml) olive oil

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, heat olive oil over medium heat. Add the steak and cook until browned. Remove and set aside.
In the same pot, sauté onion, bell pepper, and garlic until softened.
Add beef broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Stir in the heavy cream and cooked steak. Simmer for another 5 minutes.
Add shredded provolone cheese and stir until melted. Season with salt and pepper.
Serve hot with crusty bread.

Notes

Add mushrooms for extra flavor.

Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 4g
Sodium: 780mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 30g
Cholesterol: 120mg