Ingredients
Scale
- 1 lb beef sirloin (thinly sliced)
- 1 medium sweet onion (chopped)
- 1 cup green bell peppers (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium beef broth
- 8 oz cream cheese
- 1 cup shredded provolone cheese
- 2 tsp Italian seasoning
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, warm the olive oil. Sauté the chopped onion and bell peppers until softened, about 5 minutes.
- Add the thinly sliced beef sirloin and cook until browned.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in the beef broth and add cream cheese, stirring until smooth. Allow to simmer for 10-15 minutes.
- Season with Italian seasoning and black pepper to taste.
- Ladle soup into bowls and top with shredded provolone cheese, letting it melt slightly before serving.
Notes
- For a lighter option, substitute beef with chicken or turkey.
- Add hot sauce for a kick of flavor.
- Store leftovers in an airtight container for up to three days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Soups
- Cuisine: Philadelphia cuisine
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 340
- Sugar: 2g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 80mg