Description
All the rich, cheesy, and savory flavors of a classic Philly cheesesteak in a warm, comforting soup! Made in one pot for easy cleanup and maximum flavor, this dish is perfect for chilly nights or hearty lunches. We’ve swapped out the bacon for a halal-friendly twist using beef bacon or smoked turkey strips
Ingredients
-
- 1 tbsp olive oil
-
1 medium onion, finely chopped
-
1 green bell pepper, diced
-
1 red bell pepper, diced
-
2 cloves garlic, minced
-
300g (10 oz) thinly sliced beef steak (like ribeye or sirloin)
-
4 cups beef broth (check for halal certification)
-
1 tbsp Worcestershire sauce (halal-certified brand)
-
1 tsp paprika
-
Salt and pepper to taste
-
1½ cups heavy cream
-
1 cup shredded provolone cheese
-
½ cup shredded mozzarella cheese
-
½ cup cream cheese
-
1 cup cooked halal beef bacon or smoked turkey strips, chopped
-
Fresh parsley or chives, chopped (for garnish)
-
Toasted baguette slices or bread rolls (optional, for serving)
Instructions
-
Sauté Aromatics:
In a large pot over medium heat, add olive oil. Sauté the onions and both bell peppers until soft (about 5 minutes). Add minced garlic and cook for 1 minute. -
Cook the Beef:
Add sliced beef steak to the pot and cook until browned. Season with paprika, salt, and pepper. -
Simmer the Broth:
Pour in beef broth and Worcestershire sauce. Bring to a gentle boil, then reduce to a simmer for 10 minutes. -
Add the Creaminess:
Stir in heavy cream, cream cheese, and shredded cheeses. Let everything melt and blend together into a creamy soup, stirring occasionally (about 5–7 minutes). -
Add Halal Bacon Alternative:
Stir in the chopped cooked beef bacon or smoked turkey strips. Let simmer for an additional 5 minutes to deepen the flavor.
-
Serve:
Ladle into bowls, garnish with fresh herbs, and serve with toasted bread if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4