All the bold flavors of a classic Philly cheesesteak, packed into a warm, creamy, and savory soup. Perfect for weeknight dinners or chilly days when you're craving comfort food with a twist.
Ingredients (Serves 4-6):
1 tablespoon olive oil
1 medium onion, diced
1 green bell pepper, diced
1 cup mushrooms, sliced
1 lb beef sirloin or shaved steak, thinly sliced
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups beef broth
1 cup heavy cream
1 cup shredded provolone cheese (or mozzarella for a milder flavor)
1/2 teaspoon dried thyme 🌿
1/2 teaspoon smoked paprika (optional)
Salt and pepper, to taste
Toasted baguette slices or croutons, for serving
Fresh parsley, chopped, for garnish (optional)
Directions:
1. Sauté Vegetables:
Heat olive oil in a large pot over medium heat.
Add the diced onion, green bell pepper, and sliced mushrooms. Sauté for 5–6 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional minute.
