Description
A rich and comforting one-pot Philly cheesesteak soup loaded with tender beef, peppers, onions, and a creamy cheesy broth inspired by the classic sandwich.
Ingredients
- 1 lb beef sirloin or shaved steak, thinly sliced
- 1 tbsp olive oil
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded provolone or mozzarella cheese
- Salt and black pepper, to taste
- 1/2 tsp paprika
- Optional: chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef, season with salt and pepper, and cook until browned; remove and set aside.
- In the same pot, add bell pepper and onion and cook until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir well.
- Gradually whisk in beef broth until smooth.
- Add milk, heavy cream, and paprika; bring to a gentle simmer.
- Stir in cheese until melted and smooth.
- Return beef to the pot and simmer for 5 minutes.
- Taste and adjust seasoning, garnish if desired, and serve hot.
Notes
- Use halal-certified beef if required.
- Serve with toasted bread or garlic rolls.
- Do not boil after adding cheese to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American