Description
A hearty and flavorful soup inspired by the classic Philly cheesesteak.
Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, diced
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and bell pepper; sauté until soft.
- Stir in the garlic and cook for 1 minute.
- Add the steak and cook until browned.
- Pour in the beef broth and add the potatoes.
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in the heavy cream and cheese until melted.
- Season with salt and pepper.
- Serve hot.
Notes
- Use leftover steak for quicker preparation.
- Adjust cheese type for different flavors.
- Garnish with extra cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Philly Cheesesteak Soup Recipe