ONE POT Philly Cheesesteak Soup
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ONE POT Philly Cheesesteak Soup
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Enjoy one of your favorite sandwiches with a spoon with this rich and creamy (without any cream!) ONE POT Philly Cheesesteak Soup loaded with juicy steak, peppers, onions, garlic etc. smothered in a flavor exploding 3 cheese base all topped with cheesy seasoned croutons!
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Ingredients
- 1 1/2 lbs. sirloin steak chopped into bite size pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- olive oil
- 2 tablespoons butter
- 1/2 large onion, chopped
- 2 carrots, thinly sliced
- 8 oz. mushrooms, sliced
- 1 green pepper, chopped
- 1 poblano pepper, diced
- 4-6 garlic cloves, minced
- 1/3 cup flour
- 4 cups low sodium chicken broth
- 1 (10.5 oz.) can beef consommé **
- 2 tablespoons cornstarch
- 1 teaspoon dried parsley
- 1/2 tsp EACH dried oregano, paprika, ground cumin
ADD LATER
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Provolone cheese
- 1/4 cup freshly grated Parmesan cheese
Bread
- 1 cheese baguette cut into 1/2-inch cubes
- 3 tablespoons olive oil
Garnish (optional)
- fresh parsley
- shredded sharp cheddar cheese
- shredded Provolone cheese
- freshly grated Parmesan cheese
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Instructions
- While meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon olive oil in a large soup pot/Dutch oven over medium high heat. Working in batches if necessary, add beef to the very hot pan and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove to a plate.
- To the now empty Dutch oven/soup pot, melt butter in 2 tablespoons olive oil over medium high heat. Add onions, mushrooms, and carrots; saute for 2 minutes. Add poblano and bell peppers and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
- Turn heat to low and gradually stir in chicken broth. Whisk 2 tablespoons cornstarch with beef consommé and add to soup. Stir in all remaining herbs and spices.
- Bring to simmer, stirring often until thick. Add steak, cover, and reduce to a gentle simmer for 25 minutes OR until vegetables and meat are tender.
Cheese Croutons
- Meanwhile, preheat oven to 400 degrees F. Add bread cubes to a baking sheet and toss with 3 tablespoons olive oil, and approximately 1/8 teaspoon EACH garlic powder, paprika and salt. Toss until evenly coated then spread into an even layer on baking sheet. Bake for approximately 7-10 minutes or until golden (the longer you bake the crispier). NOTE - if you purchase bread without cheese, you can simply sprinkle some cheese on the bread cubes before you bake them.
- When meat/vegetables are tender, remove soup from heat and stir in provolone, cheddar and Parmesan cheese until melted. Add additional salt and pepper to taste.
- Garnish individual servings with a additional cheese if desired, a handful of croutons and fresh parsley.
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