Philly Cheesesteak Soup (Print Version)
# Ingredients:
→ Beef
01 -
1 pound thinly sliced beef steak or top round
02 -
1 medium green bell pepper, sliced thin
03 -
2 tablespoons of olive oil
→ Soup Base
04 -
1 medium carrot, diced
05 -
1 tablespoon of olive oil
06 -
⅓ cup of all-purpose flour
07 -
1 medium chopped onion
08 -
1 teaspoon of hot sauce
09 -
3 minced garlic cloves
10 -
8 ounces of shredded white cheddar cheese
11 -
2 stalks of celery, diced
12 -
6 cups of beef broth
13 -
1 cube of beef bouillon (optional)
14 -
1 tablespoon of Worcestershire sauce
15 -
8 ounces of shredded provolone cheese
16 -
2 tablespoons of chopped fresh parsley
17 -
1 cup of heavy cream
→ Croutons
18 -
¼ cup of olive oil
19 -
Salt and pepper to season
20 -
½ baguette, cut into cubes (about 1 inch)
# Instructions:
01 -
Warm up olive oil in a large pot on medium-high heat. Cook the sliced pepper for 2 minutes until softened a bit. Toss in the beef and stir until browned, which takes about 3 minutes. Set the mix aside on a plate.
02 -
In the same pan, add more oil. Cook your onion, carrot, and celery for 3-5 minutes until the onion turns see-through. Throw in garlic and let it cook for 30 seconds. Dust everything with flour, pour in hot sauce and Worcestershire, and sprinkle in some salt and pepper. Let it all cook together for another minute.
03 -
Pour in beef broth and toss in the bouillon cube if you want. Turn up the heat until it boils, then turn it down and simmer for 15 minutes until veggies are soft. Use an immersion blender to make it silky smooth.
04 -
Mix in cream and both shredded cheeses. Let it cook another 5 minutes, stirring occasionally. Add half the beef mix into the soup, then take it off the stove.
05 -
Stir bread cubes with oil, salt, and pepper. Bake at 400°F for about 7-10 minutes until golden and crispy.
06 -
Scoop soup into bowls. Top with croutons and the rest of the beef mixture.
# Notes:
01 -
Cut the meat super thin for a more tender bite, and cook it quickly.
02 -
Keep an eye on veggies while cooking to avoid burning or bitter flavors.
03 -
Add salt close to the end so the flavor doesn't get too strong.
04 -
Store leftovers in the fridge for 5 days or freeze for 3 months.