Philly Cheesesteak Soup
This comforting and rich soup captures the essence of the beloved Philly cheesesteak sandwich in a bowl-warming dish, perfect for cozy nights in.
Ingredients
For the Soup Base
- 2 tablespoons Olive oil (for sautéing)
- 1 medium Green bell pepper (diced)
- 1 pound Beef steak or top round (thinly sliced)
- 1 medium Onion (chopped)
- 1 medium Carrot (diced)
- 1 stalk Celery (diced)
- 3 cloves Garlic (minced)
- 1/4 cup All-purpose flour (for thickening)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Hot sauce (adjust to taste)
- 4 cups Beef broth (low-sodium)
- 1 cube Beef bouillon cube (optional)
- 1 cup Heavy cream (to blend)
- 1 cup White cheddar cheese (shredded)
- 1 cup Provolone cheese (shredded)
- 1/4 cup Fresh parsley (chopped)
- 2 cups Baguette (cut into cubes)
- 1 tablespoon Olive oil (for croutons)
- to taste Salt
- to taste Pepper
Instructions
Preparation
- In a large pot, heat the olive oil over medium-high heat. Add the diced green bell pepper, chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes, or until the vegetables become tender and the onions turn translucent.
- Once the vegetables are soft, add the thinly sliced beef steak to the pot. Stir frequently, cooking the beef until it’s browned (about 4-5 minutes). Make sure to break apart any clumps of meat so that it cooks evenly.
- Stir in the minced garlic and cook for an additional minute until fragrant. Then, sprinkle in the flour, stirring well to coat the meat and vegetables. Cook for another 2 minutes to allow the flour to absorb the flavors.
- Gradually add the Worcestershire sauce, hot sauce, and beef broth to the pot, stirring constantly to prevent lumps. If using, add the beef bouillon cube now. Bring the mixture to a gentle simmer.
- Reduce the heat to low and stir in the heavy cream, ensuring it’s well combined. Allow the soup to simmer for about 10 minutes.
- Stir in the shredded white cheddar and provolone cheese until fully melted. Season with salt and pepper to taste.
- While the soup simmers, preheat your oven to 375°F (190°C). Toss the cubed baguette with olive oil, salt, and pepper. Spread the bread cubes on a baking sheet and bake for about 10-12 minutes until golden and crispy.
- Ladle the creamy soup into bowls. Top with fresh parsley and a handful of the crispy baguette croutons. Enjoy while hot!
Notes
For an even richer flavor, consider marinating the beef in Worcestershire sauce and garlic before cooking. For a healthier option, use leaner beef or substitute half of the heavy cream with evaporated milk. Adding mushrooms or jalapeños can introduce new flavors.