Description
Indulge in a rich and creamy Loaded Cheesesteak Cream Soup that captures all the bold flavors of a Philly cheesesteak in a spoon-worthy bowl.
Ingredients
Scale
- 1 lb thinly sliced beef steak (ribeye or sirloin)
- 4 cups beef broth
- 1 cup heavy cream
- 1 ½ cups shredded provolone cheese
- 4 slices bacon, chopped
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
- Chopped chives for garnish
- Toasted bread slices for serving
Instructions
- In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving drippings in the pot.
- Add butter, onion, and bell pepper. Sauté until softened. Stir in garlic and cook for 30 seconds.
- Add sliced beef and cook until browned. Season with salt and pepper.
- Sprinkle flour over the mixture and stir well. Slowly whisk in beef broth until smooth. Simmer for 10–15 minutes.
- Reduce heat and stir in heavy cream. Let gently simmer until slightly thickened.
- Add shredded provolone gradually, stirring until melted and creamy.
- Ladle into bowls and top with crispy bacon and chopped chives. Serve with toasted bread.
Notes
- For a spicier version, add diced jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This soup can be frozen, but the texture may change upon reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg