One-Pot Philly Cheesesteak Soup
A comforting and flavorful dish that combines all the classic flavors of a cheesesteak in a delicious soup, featuring tender beef, sautéed peppers, and cream, topped with melty provolone.
Ingredients
Main Ingredients
- 1 lb beef (thinly sliced) Use lean cuts for a healthier option.
- 1 cup heavy cream This adds creaminess to the soup.
- 8 cups beef broth Use low-sodium for a healthier choice.
- 1 oz provolone cheese (shredded) For topping.
Vegetables and Seasonings
- 1 onion chopped Provides flavor and depth.
- 1 green bell pepper chopped Add color and sweetness.
- 4 cloves garlic (minced) Enhances flavor.
- 2 cups mushrooms (sliced) Add texture and umami.
- 1 teaspoon Worcestershire sauce Brings additional flavor.
- Salt and pepper to taste Salt and pepper Use for seasoning.
- Fresh parsley for garnish Adds freshness and color.
Instructions
Preparation
- In a large pot, heat some oil over medium heat. Add the chopped onion and green bell pepper. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
Cooking
- Add the sliced beef and cook until browned, about 5-7 minutes.
- Pour in the beef broth and bring the mixture to a boil.
- Add the sliced mushrooms and Worcestershire sauce. Reduce heat and let it simmer for 20 minutes.
- Stir in the heavy cream, salt, and pepper. Simmer for an additional 5 minutes.
- Remove from heat and stir in the shredded provolone cheese until melted.
- Serve garnished with fresh parsley.
Notes
For flavor enhancement, try adding a splash of hot sauce for a kick. Customize with additional veggies like spinach or zucchini for extra nutrition.