Easy Philly Cheesesteak Soup (Print version)

A creamy, cheesy Philly cheesesteak soup with tender beef, peppers, onions, mushrooms, and toasted hoagie croutons.

# Ingredients:

For the hoagie croutons

01 - 1 hoagie roll, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon garlic powder

For the steak and vegetables

04 - 1 lb (450 g) thin-sliced ribeye or top sirloin
05 - 1 teaspoon kosher salt, divided
06 - 1/2 teaspoon black pepper, divided
07 - 1 tablespoon olive oil
08 - 1 medium yellow onion, thinly sliced
09 - 1 green bell pepper, thinly sliced
10 - 1 red bell pepper, thinly sliced
11 - 8 oz (225 g) cremini mushrooms, sliced

For the creamy soup base

12 - 3 tablespoons unsalted butter
13 - 3 cloves garlic, minced
14 - 3 tablespoons all-purpose flour
15 - 4 cups (960 ml) low-sodium beef broth
16 - 1 teaspoon Worcestershire sauce
17 - 1 cup (240 ml) heavy cream
18 - 6 oz (170 g) provolone cheese, chopped or shredded
19 - 1 cup (115 g) shredded white cheddar cheese
20 - 2 tablespoons chopped parsley, optional

# Instructions:

01 - Heat the oven to 375°F (190°C). Toss the hoagie cubes with olive oil and garlic powder, spread on a baking sheet, and bake for 8-10 minutes until crisp and lightly golden.
02 - Pat the sliced beef dry and season with half the salt and pepper. Heat olive oil in a large pot over medium-high heat, sear the beef for 1-2 minutes until browned, then transfer it to a plate.
03 - Add the onion, bell peppers, and mushrooms to the same pot. Cook for 7-9 minutes, stirring often, until the vegetables soften and the mushrooms release their liquid.
04 - Add the butter and garlic. Cook for 30 seconds, then sprinkle in the flour and stir for 1 minute to coat the vegetables.
05 - Slowly stir in the beef broth, Worcestershire sauce, remaining salt, and remaining pepper. Bring to a gentle simmer and cook for 8-10 minutes until lightly thickened.
06 - Stir in the heavy cream and warm for 2 minutes. Turn off the heat, then add the provolone and white cheddar a handful at a time, stirring until melted and smooth.
07 - Return the steak and any juices to the pot and stir until warmed through. Ladle into bowls, top with hoagie croutons and parsley, and serve right away.

# Good to know:

01 - Slice the beef very thin for the most tender texture.
02 - Add cheese off the heat so the soup stays smooth.
03 - Store croutons separately from leftovers.

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