Description
Dive into a bowl of One-Pot Cheesesteak Delight Soup, a soothing recipe that encapsulates the essence of a classic Philadelphia cheesesteak sandwich. With a harmonious blend of tender sirloin steak, crisp vegetables, and creamy cheese enveloped in a flavorful broth, it offers the perfect culinary sanctuary on a chilly evening. This creamy, hearty soup packs every bite with the beloved flavors of a traditional cheesesteak, turned into a comforting one-pot meal.
Ingredients
– 1 lb sirloin steak, thinly sliced
– 1 onion, diced
– 1 green bell pepper, diced
– 8 oz baby bella mushrooms, sliced
– 4 cups beef broth
– 1 cup heavy cream
– 1 cup shredded provolone or mozzarella cheese
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons butter
– 2 tablespoons flour (optional, for thickening)
– Fresh parsley, chopped (for garnish)
– Crusty bread or rolls (optional, for serving)
Step-by-step Directions
1. Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and sliced mushrooms. Cook for about 5-7 minutes until the vegetables have softened and the mushrooms have released their moisture.
2. Cook the Steak
Shift the vegetables to one side of the pot and add the thinly sliced sirloin steak to the cleared area. Cook for 3-4 minutes until the steak is well-browned on all sides. Season with garlic powder, dried thyme, salt, and pepper.
3. Make the Soup Base
Pour the beef broth into the pot, stirring to combine the ingredients. Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors together.
4. Thicken the Soup (Optional)
If a thicker consistency is desired, melt butter in a separate pan over medium heat. Mix in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in some of the hot soup broth into the roux to prevent lumps. Return this mixture to the soup pot and integrate it thoroughly. Allow the soup to simmer for a few more minutes to thicken.
5. Add Cream and Cheese
Stir in the heavy cream and shredded cheese into the soup. Continue cooking on low heat, stirring frequently, until the cheese has completely melted and the soup becomes creamy.
6. Serve
Adjust the seasoning with additional salt and pepper if necessary. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve accompanied by crusty bread or rolls, if desired.
Servings & Preparation Time
Servings: 4-6
Preparation Time: Approximately 15 minutes
Cooking Time: Approximately 30 minutes
Tips for Storage & Reheating
– To Store: Cool the soup completely and store it in an airtight container in the refrigerator for up to 3 days.
– To Freeze: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
– To Reheat: Warm the soup gently over low heat on the stove, stirring occasionally to maintain its creamy texture. If the soup seems too thick upon reheating, add a bit of broth or water to thin it to your desired consistency.
Conclusion
The One-Pot Cheesecake Delight Soup encapsulates the robust flavors of a beloved street-side classic in every spoonful. This recipe redefines comfort, marrying the unpretentious charm of a cheesesteak with the soothing qualities of a warm soup. Perfect for any day of the week, it offers a fulfilling, flavorful retreat from the hustle and bustle, promising coziness in a bowl.
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One-Pot Cheesesteak Delight Soup
- Total Time: 45 minute
- Yield: 4-6 servings 1x
Description
Dive into a bowl of One-Pot Cheesesteak Delight Soup, a soothing recipe that encapsulates the essence of a classic Philadelphia cheesesteak sandwich. With a harmonious blend of tender sirloin steak, crisp vegetables, and creamy cheese enveloped in a flavorful broth, it offers the perfect culinary sanctuary on a chilly evening. This creamy, hearty soup packs every bite with the beloved flavors of a traditional cheesesteak, turned into a comforting one-pot meal.
Ingredients
- 1 lb sirloin steak, thinly sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 8 oz baby bella mushrooms, sliced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone or mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Crusty bread or rolls (optional, for serving)
Instructions
- Sauté the Vegetables Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and sliced mushrooms. Cook for about 5-7 minutes until the vegetables have softened and the mushrooms have released their moisture.
- Cook the Steak Shift the vegetables to one side of the pot and add the thinly sliced sirloin steak to the cleared area. Cook for 3-4 minutes until the steak is well-browned on all sides. Season with garlic powder, dried thyme, salt, and pepper.
- Make the Soup Base Pour the beef broth into the pot, stirring to combine the ingredients. Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors together.
- Thicken the Soup (Optional) If a thicker consistency is desired, melt butter in a separate pan over medium heat. Mix in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in some of the hot soup broth into the roux to prevent lumps. Return this mixture to the soup pot and integrate it thoroughly. Allow the soup to simmer for a few more minutes to thicken.
- Add Cream and Cheese Stir in the heavy cream and shredded cheese into the soup. Continue cooking on low heat, stirring frequently, until the cheese has completely melted and the soup becomes creamy.
- Serve Adjust the seasoning with additional salt and pepper if necessary. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve accompanied by crusty bread or rolls, if desired.
- Prep Time: Approximately 15 minutes
- Cook Time: Approximately 30 minutes