Philly Cheesesteak Soup
User Reviews
5
Philly Cheesesteak Soup
Description
This soup begins with thinly slicing partially frozen top round steak, which is browned separately before serving. Vegetables including diced onion, sliced celery, mushrooms, and green bell pepper are cooked in butter until tender, then combined with flour to create a roux. Beef broth is gradually stirred in to form a smooth base, enhanced with Worcestershire sauce and hot sauce for depth and subtle heat. After simmering the vegetables until soft, half and half is added for creaminess and the mixture is finished with shredded provolone and cheddar cheeses melted into the rich broth.
The resulting soup boasts a velvety texture with a savory blend of meat and vegetable flavors, complemented by the sharp cheeses. The separately cooked steak adds a meaty bite, allowing diners to mix it into each serving. Broiled baguette slices topped with melted provolone cheese offer a crisp, cheesy accompaniment similar to an open-faced sandwich.
Philly Cheesesteak Soup works well as a filling main during colder seasons or when comfort food is desired. Its hearty nature makes it suitable for lunches or dinners. The added vegetable servings increase its nutritional balance compared to traditional cheesesteak sandwiches.
Additional tips cover substituting ground beef for steak or using leftover roast beef, slicing steak thinly by freezing, and broiling soup bowls topped with cheese similarly to French onion soup for added indulgence.
Ingredients
- 8 lices baguette
- ⅓ cup butter
- 1 large onion diced
- 3 ribs celery sliced
- 1 ½ cups mushroom sliced
- 1 green bell pepper sliced
- ⅓ cup all-purpose flour
- 1 ½ tablespoons Worcestershire sauce
- 4 dashes hot sauce such as tabasco
- 4 cups beef broth
- 1 cup half and half or light cream
- 8 ounces provolone cheese shredded, divided
- 6 ounces cheddar cheese shredded
- 1 pound top round steak thinly sliced, see note below
Instructions
- Place steak in the freezer (for about 15 minutes before slicing).
- Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.
- Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes
- Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer until vegetables are soft, about 10 minutes.
- Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
- Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
- Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.
Notes
- Partially freeze steak for about 15 minutes before slicing thinly to make cutting easier.
- Ground beef can be used instead of steak for convenience or preference.
- Leftover roast beef cut in cubes can be added with peppers to heat through.
- For a broiled top, place soup in bowls, add cheese, then broil like French onion soup for a bubbly crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502 | 25% |
| Carbohydrates | 25g | 8% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 113mg | 38% |
| Sodium | 952mg | 40% |
| Potassium | 742mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 973IU | 19% |
| Vitamin C | 15mg | 17% |
| Calcium | 433mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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