In a separate skillet, sear the thinly sliced beef steak over medium-high heat until browned and cooked through, about 3-4 minutes.
Add the cooked beef to the soup pot.
5. Add the Cream and Seasoning:
Stir in the heavy cream, garlic powder, Worcestershire sauce, salt, and black pepper.
Simmer for an additional 5 minutes, allowing the flavors to meld.
6. Add the Cheese:
Reduce the heat to low and stir in 1 cup of the shredded provolone cheese until melted and creamy.
7. Serve:
Ladle the soup into bowls.
Top each serving with the remaining shredded provolone cheese and croutons or crusty bread, if desired.
Tips:
Customize Veggies: Add red bell peppers or omit mushrooms if preferred.
Cheese Options: Use a mix of provolone, mozzarella, or even cheddar for different flavor profiles.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to avoid curdling.
Enjoy your rich and savory Philly Cheese Steak Soup—a cozy dish perfect for any time of year! 🥪
