Description
A creamy, cheesy, and hearty soup that brings all the flavors of a classic Philly cheesesteak into a comforting bowl with tender potatoes, steak, peppers, and provolone.
Ingredients
- 1 lb russet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 lb sirloin steak, thinly sliced or chopped
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 2 tbsp butter
Instructions
- Heat olive oil in a large pot over medium-high heat. Add steak and sear until browned and just cooked through. Remove and set aside.
- In the same pot, melt butter and sauté onions and bell peppers until softened, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute.
- Whisk in beef broth slowly, ensuring there are no lumps.
- Add diced potatoes, salt, pepper, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Stir in heavy cream and shredded provolone, mixing until the cheese is melted and soup is creamy.
- Return cooked steak to the pot and heat through for 2–3 minutes.
- Ladle soup into bowls and serve warm.
Notes
- Use ribeye or ground beef instead of sirloin for variation.
- Add jalapeño or hot sauce for heat.
- Mash some potatoes for a thicker consistency if not using flour.
- White American or mozzarella cheese can be substituted for provolone.
- Store leftovers in the fridge up to 4 days; reheat on stove with a splash of broth if too thick.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
