Description
A comforting and indulgent soup that combines the flavors of a classic Philly cheese steak in a creamy broth, perfect for busy weeknights.
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
- Heat a large pot over medium-high heat and sear the beef chuck roast until browned on all sides, about 5 minutes.
- Add diced onion and bell pepper to the pot and sauté for 3-4 minutes until softened. Stir in minced garlic and sliced mushrooms, cooking until mushrooms are tender.
- Pour in the low-sodium beef broth, Worcestershire sauce, and Italian seasoning. Bring to a gentle boil, then reduce heat and let it simmer for 30 minutes.
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Adjust seasoning with salt and pepper, serve hot, and garnish with fresh herbs if desired.
Notes
This soup can be stored in the freezer for up to three months. Reheat gently on the stove over low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg