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Philly Cheesesteak Soup
Ingredients
- 8 slices baguette
- ⅓ cup butter
- 1 large onion, diced
- 3 ribs celery, sliced
- 1½ cups mushrooms, sliced
- 1 green bell pepper, sliced
- ⅓ cup all-purpose flour
- 1½ tbsp Worcestershire sauce
- 4 dashes hot sauce (e.g., Tabasco)
- 4 cups beef broth
- 1 cup half and half or light cream
- 8 oz provolone cheese, shredded (divided)
- 6 oz cheddar cheese, shredded
- 1 lb top round steak, thinly sliced (see note)
Instructions
- Prepare the Steak and Cheese Toasts:
- Place the steak in the freezer for about 15 minutes to make it easier to slice thinly.
- Top each baguette slice with 1 tablespoon of provolone cheese. Broil until the cheese is bubbly, then set aside.
- Cook the Vegetables:
- In a large pot, melt the butter over medium heat. Add the onion, celery, and mushrooms, and cook until tender.
- Sprinkle in the flour and cook for 1-2 minutes, stirring continuously.
- Add Broth and Simmer:
- Gradually stir in the beef broth, mixing until smooth after each addition. Add Worcestershire sauce, hot sauce, and green peppers. Simmer for about 10 minutes until the vegetables are soft.
- Add Cream and Melt Cheese:
- Stir in the half and half, simmering for an additional 5 minutes. Remove the pot from heat and add the provolone (reserving a bit for garnish) and cheddar cheese. Stir until melted and smooth.
- Cook the Steak:
- Thinly slice the steak. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef and cook until browned.
- Serve:
- Place a portion of the cooked beef in the bottom of each serving bowl. Ladle the hot soup over the beef and serve with the cheese-topped baguette slices.
Notes
- To use leftover roast beef, cut it into cubes and add with the green peppers to heat through.
- Ground beef can be used as a substitute for steak.
- Freezing the steak for a few minutes makes it easier to slice thinly.
- For a twist, ladle the soup into oven-safe bowls, top with cheese, and broil like a French Onion Soup.
