Description
A creamy, cheesy, and hearty Philly Cheesesteak Soup that transforms the beloved sandwich into a comforting bowl. With tender beef, sautéed peppers, and buttery homemade croutons, this soup is perfect for cozy dinners or make-ahead meals.
Ingredients
3 tablespoons olive oil, divided
1 medium green bell pepper, thinly sliced
1 pound thinly sliced beef steak or top round
1 medium onion, chopped
1 medium carrot, chopped
2 celery stalks, chopped
3 cloves garlic, minced
⅓ cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
Salt and black pepper, to taste
6 cups beef broth
1 cup heavy cream
8 ounces white cheddar cheese, shredded
8 ounces provolone cheese, shredded
2 tablespoons fresh parsley, chopped
Croutons:
½ baguette, cut into 1-inch cubes
¼ cup olive oil
Salt and black pepper, to taste
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the sliced green pepper and cook for about 2 minutes until slightly softened. Add the beef and cook quickly, stirring occasionally, until just browned. Transfer the beef and peppers to a plate and set aside.
2. In the same pot, add the remaining tablespoon of olive oil. Add the onion, carrot, and celery, and cook for 3 to 5 minutes until the vegetables are soft and the onion looks translucent. Stir in the garlic and cook for about 30 seconds until fragrant.
3. Sprinkle the flour over the vegetables and stir well. Add the Worcestershire sauce, hot sauce, salt, and pepper. Cook for 1 minute, stirring constantly, to remove the raw flour taste.
4. Gradually pour in the beef broth, stirring to keep the soup smooth. Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes, until the vegetables are very tender.
5. Blend the soup until smooth using an immersion blender or carefully transfer to a blender in batches. Return the soup to the pot if needed.
6. Stir in the heavy cream, shredded cheddar, and provolone. Simmer gently for about 5 minutes, until the cheese is melted and the soup is creamy. Add half of the cooked beef and peppers, then remove from heat.
7. For the croutons, preheat the oven to 400°F. Spread the bread cubes on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 7 to 10 minutes, until golden and crisp.
8. Ladle the soup into bowls, top with the remaining beef and peppers, sprinkle with parsley, and finish with a handful of homemade croutons. Serve warm.
Notes
To lighten the soup, substitute half of the cream with milk or use cream cheese for a tangier taste. For a gluten-free version, use cornstarch instead of flour and gluten-free bread for the croutons.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American