Description
Indulge in the warmth and comfort of Philly Cheese Steak Soup in a Bread Bowl. This creamy, savory dish features tender beef, sautéed bell peppers, and onions, all nestled in a crusty bread bowl that soaks up every flavorful bite. Perfect for chilly nights or gatherings, it brings joy to the table with each delicious spoonful.
Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 8 oz fresh mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups low-sodium beef broth
- 8 oz cream cheese, softened
- 4 sturdy crusty bread bowls
Instructions
- Prepare all ingredients by chopping the beef, onion, bell pepper, and mushrooms.
- In a large pot over medium heat, add oil and brown the beef until seared on all sides.
- Add chopped onion, bell pepper, and mushrooms; sauté until soft (about 5 minutes).
- Pour in the beef broth and bring to a boil; reduce heat and simmer for about an hour until the beef is tender.
- Stir in softened cream cheese until melted and smooth; season with salt and pepper to taste.
- Hollow out the bread bowls slightly and ladle the soup inside; serve immediately.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl filled with soup (400g)
- Calories: 540
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg