Description
Experience the ultimate comfort food with this decadent, restaurant-quality soup. This recipe transforms the classic Philly cheesesteak sandwich into a rich, creamy, and savory bowl of goodness. Featuring tender seared beef sirloin, sautéed onions, colorful bell peppers, and melted provolone cheese, this soup is perfect for chilly evenings. It is a simple yet gourmet dinner option that comes together in under an hour, making it an excellent choice for satisfying family meals or busy weeknights.
Ingredients
1 lb beef sirloin, thinly sliced against the grain
1 tbsp olive oil
1 large onion, diced
2 bell peppers, seeded and chopped
3 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
8 oz provolone cheese, shredded
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp smoked paprika
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium-high heat and sear the beef for 3-4 minutes until browned, then set aside.
Melt the butter in the same pot and sauté the onions and bell peppers for 5-7 minutes until softened.
Stir in the minced garlic and flour, cooking for 1 minute.
Slowly whisk in the beef broth and smoked paprika, bringing the mixture to a simmer for 5 minutes.
Reduce heat to low and stir in the heavy cream and half of the provolone cheese until melted and glossy.
Return the cooked beef to the pot, season with salt and pepper, and stir in the remaining cheese right before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cheese from separating. For the most tender results, use sirloin, ribeye, or flank steak.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg