Description
A rich and creamy soup inspired by the classic Philly cheese steak sandwich, perfect for a comforting meal.
Ingredients
Scale
- 1 lb cube steak, thinly sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and green bell pepper, sautéing until softened.
- Add the minced garlic and cook for an additional minute.
- Stir in the sliced cube steak and cook until browned.
- Pour in the beef broth and bring to a simmer.
- Reduce heat and stir in the heavy cream and provolone cheese until melted and combined.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
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Notes
- For a low-carb version, you can omit the potatoes.
- This soup can be made in a crock pot for convenience.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg