Description
A simple recipe for a rich and creamy soup mimicking the flavors of a classic Philly cheesesteak.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 8 ounces sliced mushrooms
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups beef broth
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 8 ounces cream cheese, cubed
- 1 cup milk
- 4 slices provolone cheese, cut into pieces
- 1 cup shredded sharp cheddar cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef and cook until browned. Drain excess fat.
- Add onion, bell pepper, and mushrooms to the pot. Cook until vegetables soften, about 5 to 7 minutes.
- Stir in garlic powder, thyme, black pepper, and salt. Cook for 1 minute.
- Pour in beef broth and bring the mixture to a simmer.
- Reduce heat to low. Stir in cream of mushroom soup until combined.
- Add cubed cream cheese and stir constantly until the cheese melts completely into the soup base.
- Whisk in milk until the soup is smooth.
- Add provolone cheese pieces and stir until melted.
- Stir in shredded cheddar cheese until fully incorporated and the soup is creamy. Heat through gently without boiling.
Notes
- Serve immediately with crusty bread for dipping.
- You can substitute the provolone cheese with Swiss cheese for a different flavor profile.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 750
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: cheesesteak soup, creamy soup, beef soup, philly soup, ground beef recipe