Description
This Philly Cheese Steak Soup takes the classic sandwich flavors and transforms them into a hearty, comforting soup. Packed with deli roast beef, sautéed vegetables, and melted provolone cheese, it’s a savory, rich meal that’s perfect for cold nights. Quick to prepare in 30 minutes, this creamy soup is sure to become a favorite!
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 cup sliced mushrooms
- 2 cups chopped deli roast beef
- 4 cups beef broth
- 1 cup heavy cream
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup shredded provolone cheese
Instructions
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add diced onion, bell pepper, and sliced mushrooms. Cook until vegetables are softened and onions are translucent.
- Add Roast Beef: Stir in chopped deli roast beef and cook for an additional 2-3 minutes to combine with the vegetables.
- Add Broth and Seasonings: Pour in beef broth and stir in garlic powder. Bring to a simmer and cook for 10 minutes to meld the flavors.
- Add Cream: Reduce heat to low and pour in the heavy cream, stirring continuously until fully incorporated. Season with salt and pepper to taste.
- Add Cheese: Gradually stir in shredded provolone cheese until it melts and the soup becomes creamy.
- Serve: Ladle the soup into bowls and serve hot.
Notes
- Spicy Kick: Add red pepper flakes or hot sauce to the simmering stage for extra heat.
- Mushroom-Free: Omit mushrooms for a smoother texture, or swap them for spinach or zucchini.
- Cheese Variations: Substitute provolone with mozzarella, cheddar, or Swiss for a different flavor.
- Meat Variations: Substitute deli roast beef with thinly sliced steak, shredded chicken, or turkey.
