Description
A simple soup recipe capturing 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 salt
- 1/4 teaspoon black pepper
- 4 cups beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 8 ounces provolone cheese, shredded
- 4 slices white bread, toasted and cubed
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef and cook until browned, breaking it up with a spoon. 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, salt, and pepper.
- Pour in beef broth, water, and Worcestershire sauce. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let simmer for 15 minutes.
- Remove the pot from the heat. Gradually stir in the shredded provolone cheese until melted and smooth. Do not boil after adding cheese.
- Ladle soup into bowls. Top each serving with toasted bread cubes.
Notes
- For a creamier soup, you can stir in 1/2 cup of cream cheese along with the provolone.
- Use ribeye steak thinly sliced instead of ground beef for a more authentic texture.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 18
- Fiber: 3
- Protein: 32
- Cholesterol: 95
Keywords: Philly Cheesesteak Soup, beef soup, provolone cheese soup, ground beef recipe, easy soup