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Philly Cheesesteak Soup
This Philly Cheesesteak Soup is a great combination of a hot savory soup and a classic Philly cheesesteak sandwich, bringing all the rich, cheesy flavors you love into one comforting bowl. It’s served in a bread bowl that’s crusty on the outside and fluffy on the inside, making every bite a warm and satisfying experience.
Prep Time
15 mins
Cook Time
37 mins
Total Time
52 mins
Servings:
4
Calories:
1943 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 1/2 pounds steak (thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/4 teaspoon onion powder
- 4 tablespoons all-purpose flour divided
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 onion peeled, cut in half, and very thinly sliced
- 2 tablespoons butter divided
- 1 pinch sugar
- 8 ounces white mushrooms sliced
- 2 cloves garlic peeled and minced
- 1/2 teaspoon thyme dried
- 4 cups beef stock
- 4 loaves sourdough bread round, cut out into bowls
- 4 lices provolone cheese
Instructions
- In a small bowl, season the shaved steak with salt, pepper, and onion powder, then toss with 2 tablespoons of the all-purpose flour.
- Heat a large skillet over medium heat. Add the olive oil then the seasoned meat. Sear the meat on one side without stirring, then flip and sear on the second side. Add the Worcestershire sauce and stir the meat well. Continue to cook until completely browned. Remove the meat from the pan and set aside.
- Melt 1 tablespoon of butter in the skillet, then add the sliced onions. Saute until soft and beginning to brown. Add a pinch of sugar and continue to cook until caramelized. This process takes 8-10 minutes in total. Remove the onions from the pan and set aside.
- Melt 1 tablespoon of butter in the skillet, then add the sliced mushrooms. Cook, stirring occasionally, until soft and beginning to brown. Add the dried thyme and minced garlic; stir well. Cook for 1 minute, then stir in the remaining 2 tablespoons of all-purpose flour and cook for 1 minute.
- In a large soup pot or Dutch oven, combine the caramelized onions, cooked mushroom mixture, and the beef stock or broth. Bring the soup to a simmer over medium heat and cook for 10 minutes. Add the cooked steak and continue to simmer the soup for 5 minutes.
- Cut the center out of the bread bowls. Place them on a foil lined baking sheet and ladle the soup into the bowls. Top each with a slice of provolone cheese. Set the oven to broil then place the baking sheet of bread bowls under the broiler, broiling just until the cheese is melted and beginning to brown.
- Serve the soup bowl immediately.
Cup of Yum
Nutrition Information
Calories
1943kcal
(97%)
Carbohydrates
274g
(91%)
Protein
100g
(200%)
Fat
51g
(78%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
22g
(110%)
Cholesterol
117mg
(39%)
Sodium
3458mg
(144%)
Potassium
1823mg
(39%)
Fiber
13g
(52%)
Sugar
17g
(34%)
Vitamin A
454IU
(9%)
Vitamin C
7mg
(8%)
Calcium
403mg
(40%)
Iron
21mg
(117%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1943
% Daily Value*
| Calories | 1943kcal | 97% |
| Carbohydrates | 274g | 91% |
| Protein | 100g | 200% |
| Fat | 51g | 78% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 117mg | 39% |
| Sodium | 3458mg | 144% |
| Potassium | 1823mg | 39% |
| Fiber | 13g | 52% |
| Sugar | 17g | 34% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 403mg | 40% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.