Description
Indulge in the rich and creamy flavors of Philly Cheesesteak Soup served in crusty bread bowls. This dish brings together tender beef, sweet onions, and gooey provolone cheese for a warm, comforting experience that’s perfect for chilly evenings or game nights with friends. Each spoonful is an explosion of flavor, making it hard to resist seconds. Easy to prepare and visually stunning, this recipe will impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 lb beef chuck roast, cut into cubes
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 4 cups low-sodium beef broth
- 8 oz cream cheese
- 2 cups shredded provolone cheese
- 4 sturdy bread bowls (sourdough or Italian)
Instructions
- Chop the onion and bell pepper; mince the garlic.
- In a large pot over medium heat, sauté the onion in oil until translucent. Add bell pepper and garlic; cook until softened.
- Add beef cubes to the pot; brown slightly before pouring in the beef broth. Bring to a boil, then reduce heat.
- Simmer on low for about 1.5 hours until beef is fork-tender.
- Stir in cream cheese until smooth, then add shredded provolone cheese until fully melted.
- Hollow out the bread bowls by cutting off tops and removing some inner bread.
- Ladle soup into bread bowls and enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl filled with soup (approximately 400g)
- Calories: 540
- Sugar: 3g
- Sodium: 980mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For added flavor, caramelize your onions longer before adding other ingredients. Feel free to swap provolone for cheddar or add jalapeños for a spicy twist. Store leftovers in an airtight container for up to three days; reheat gently on the stove.