Description
A creamy and hearty soup inspired by the classic Philly cheesesteak sandwich, filled with tender beef, bell peppers, and gooey cheese.
Ingredients
Scale
- 2 cups cooked shredded beef
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream
- 4 oz cream cheese
- 1 cup provolone or mozzarella cheese, shredded or sliced
- 2 tablespoons butter or olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Season and sear the raw beef in a hot skillet (if using). Cook until browned, then transfer to a slow cooker or pressure cooker to tenderize. Shred the beef and set aside.
- Heat 2 tablespoons of butter or olive oil in a large pot over medium heat. Sauté sliced onions until soft and golden brown, about 5 minutes.
- Add the sliced bell peppers and minced garlic to the pot. Cook for another 5 minutes until the peppers are tender.
- Pour in the beef broth and bring to a gentle simmer. Stir in the shredded beef and let cook for about 10 minutes.
- Reduce heat to low and stir in the heavy cream and cream cheese until melted and smooth.
- Add in the provolone or mozzarella cheese, stirring until melted and well combined.
- Season with salt, pepper, and smoked paprika if desired. Let simmer for another 5 minutes before serving.
Notes
Serve hot, ideally in bread bowls, garnished with extra cheese or fresh herbs. For a spicier kick, add diced jalapeños or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 100mg