Description
A comforting soup that combines the savory flavors of a classic cheesesteak with tender beef, vibrant peppers, and a creamy broth.
Ingredients
Scale
- 2 cups cooked, shredded beef
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream
- 4 oz cream cheese
- 1 cup provolone or mozzarella cheese, shredded or sliced
- 2 tablespoons butter or olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Instructions
- If using raw beef, season it with salt and pepper, then sear in a hot skillet until browned. Cook in a slow cooker or pressure cooker until tender (6-8 hours on low or 1 to 1.5 hours under pressure). Shred and set aside.
- In a large pot, heat butter or olive oil over medium heat. Add sliced onions and sauté for 5-7 minutes until soft and golden.
- Add sliced bell peppers and minced garlic to the pot, cooking for about 5 minutes until fragrant.
- Pour in beef broth, stirring to combine. Let it simmer, then add the shredded beef. Simmer for 10 minutes to develop flavors.
- Reduce heat to low, stir in heavy cream and cream cheese until melted and smooth.
- Add provolone or mozzarella cheese, mixing until completely melted.
- Season with salt, pepper, and smoked paprika. Simmer for another 5 minutes to combine all flavors.
- Serve hot, topped with extra cheese or fresh herbs if desired.
Notes
For added flavor, consider sautéed mushrooms or a splash of Worcestershire sauce. Leftover beef can save time and reduce waste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg