Description
Savor the creamy goodness of this Philly cheese steak soup, featuring tender beef and vibrant vegetables for a comforting bowl perfect for chilly evenings.
Ingredients
Scale
- 1 lb beef chuck roast, cut into small pieces
- 1 medium sweet onion, sliced
- 1 cup bell peppers (mixed colors), diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 8 oz cream cheese, softened
- 1 cup shredded provolone cheese
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp black pepper (or to taste)
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and bell peppers until soft.
- Add minced garlic and beef; cook until browned on all sides.
- Pour in the beef broth, Worcestershire sauce, and oregano. Simmer gently for about 15 minutes.
- Gradually stir in softened cream cheese until melted and creamy.
- Mix in shredded provolone cheese until completely melted. Adjust seasoning if necessary.
- Serve hot, topped with extra cheese or fresh herbs.
Notes
- For a spicy kick, substitute provolone with pepper jack cheese.
- Leftover soup can be stored in an airtight container for up to three days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg