Description
Warm up with this delightful Philly Cheesesteak Soup, combining tender beef, creamy cheese, and savory vegetables in a comforting bowl. Perfect for chilly evenings!
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 8 oz fresh mushrooms, sliced
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 8 oz cream cheese
- 8 oz provolone cheese, shredded
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, heat olive oil. Add chopped onions and green bell peppers; sauté until softened (about 5 minutes).
- Stir in minced garlic and mushrooms; cook until tender.
- Add beef chuck roast to the pot. Season generously with salt and pepper. Brown on all sides.
- Pour in beef broth and bring to a gentle simmer. Cover and let simmer for approximately 1 hour.
- Once the beef is fork-tender, stir in cream cheese until fully melted into the broth.
- Remove beef from the pot and shred using two forks. Return shredded beef to the soup.
- Sprinkle shredded provolone cheese over each bowl before serving, allowing it to melt slightly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg