Description
A rich and creamy soup that combines the flavors of traditional cheesesteak in a comforting bowl, perfect for chilly evenings.
Ingredients
Scale
- 1 lb Beef Chuck Roast (cut into bite-sized pieces)
- 1 large Onion (diced)
- 1 Green Bell Pepper (diced)
- 8 oz Mushrooms (sliced)
- 3 cloves Garlic (minced)
- 4 cups Low-Sodium Beef Broth
- 1 cup Heavy Cream
- 1 cup Cheddar Cheese (shredded)
- 2 tsp Worcestershire Sauce
- 2 tsp Italian Seasoning
- Salt and Pepper to taste
Instructions
- In a large pot over medium-high heat, sear the bite-sized pieces of beef chuck roast until browned on all sides, about 5 minutes.
- Add the diced onion and green bell pepper, sauté for 3-4 minutes until softened. Stir in the minced garlic and sliced mushrooms.
- Pour in the low-sodium beef broth, Worcestershire sauce, and Italian seasoning. Bring to a gentle boil, then reduce the heat and simmer for about 30 minutes.
- Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
Leftovers can be frozen for up to 3 months. Thaw before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg