Creamy Philly Cheesesteak Soup
Creamy Philly Cheesesteak Soup combines seared steak, onions and bell peppers.
Ingredients
- - 1 1/2 pounds thinly sliced sirloin steak or shaved beef
- - 2 large yellow onions thinly sliced
- - 1 large green bell pepper thinly sliced
- - 1 large red bell pepper thinly sliced
- - 4 garlic cloves minced
- - 2 tablespoons olive oil divided
- - 2 tablespoons butter
- - 6 cups low-sodium halal beef broth
- - 1 1/2 cups heavy cream
- - 8 ounces cream cheese softened
- - 2 cups shredded provolone cheese plus more for serving
- - 1/2 cup freshly grated Parmesan or halal-suitable hard cheese
- - 1 tablespoon halal-certified Worcestershire-style sauce
- - Salt to taste
- - Freshly ground black pepper to taste
- - Chopped fresh parsley optional
- - Crusty bread or croutons optional
Instructions
- Pat the sliced steak dry with paper towels. Season both sides with salt and freshly ground black pepper.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
- Working in batches to avoid overcrowding, sear the beef for 1–2 minutes per side until nicely browned. It doesn't need to cook completely at this stage. Transfer the meat to a plate.
- Reduce the heat to medium. Add the remaining tablespoon of olive oil along with the butter.
- Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until soft and beginning to caramelize.
- Stir in the green and red bell peppers. Continue cooking for another 5–7 minutes, until the peppers have softened while retaining some texture.
- Add the minced garlic and cook for approximately 1 minute, just until fragrant. Stir in the halal Worcestershire-style sauce.
- Pour in the beef broth. Use a wooden spoon to gently scrape the browned bits from the bottom of the pot, incorporating all that savory flavor into the soup.
- Bring the broth to a gentle simmer.
- Place the softened cream cheese in a separate bowl. Gradually whisk in a ladleful of hot broth until the mixture becomes smooth.
- Slowly pour the cream cheese mixture back into the soup, whisking or stirring until completely incorporated.
- Reduce the heat to low and stir in the heavy cream. Gently simmer for 5–10 minutes, avoiding a rapid boil.
- Return the seared steak and any accumulated juices to the pot.
- Add the shredded provolone and Parmesan a little at a time, stirring gently until the cheese has melted into the broth.
- Taste the Creamy Philly Cheesesteak Soup and adjust the salt and black pepper as needed.
- Ladle into warm bowls. Garnish with additional provolone and fresh parsley, if desired, and serve with crusty bread or croutons.
Notes
Sirloin works especially well because it cooks quickly and remains tender when sliced thinly. Shaved beef is a convenient alternative.
For a milder soup, use less provolone and replace the difference with a mild melting cheese.
Traditional Worcestershire sauce may contain ingredients that require label checking depending on your dietary requirements. Choose a clearly halal-certified Worcestershire-style sauce when preparing a halal version.
For a milder soup, use less provolone and replace the difference with a mild melting cheese.
Traditional Worcestershire sauce may contain ingredients that require label checking depending on your dietary requirements. Choose a clearly halal-certified Worcestershire-style sauce when preparing a halal version.