Creamy Philly Cheesesteak Soup (Print Version)
# Ingredients:
→ Beef
01 -
2 tablespoons olive oil
02 -
1 medium green bell pepper, thinly sliced
03 -
1 pound beef steak or top round, thinly sliced
→ Soup Base
04 -
1 tablespoon olive oil
05 -
1 medium onion, chopped
06 -
1 medium carrot, chopped
07 -
2 stalks celery, chopped
08 -
3 cloves garlic, minced
09 -
⅓ cup all-purpose flour
10 -
1 tablespoon Worcestershire sauce
11 -
1 teaspoon hot sauce
12 -
6 cups beef broth
13 -
1 cube beef bouillon (optional)
14 -
1 cup heavy cream
15 -
8 ounces white cheddar cheese, shredded
16 -
8 ounces provolone cheese, shredded
17 -
2 tablespoons fresh parsley, chopped
→ Croutons
18 -
½ baguette, cut into 1-inch cubes
19 -
¼ cup olive oil
20 -
Salt and pepper to taste
# Instructions:
01 -
Heat olive oil in Dutch oven over medium-high heat. Sauté bell pepper for 2 minutes until softened. Add beef and cook until browned, about 3 minutes. Remove mixture to plate.
02 -
In same pot, heat oil and sauté onion, carrots, and celery for 3-5 minutes until onion is translucent. Add garlic and cook 30 seconds. Sprinkle with flour, add Worcestershire and hot sauce, season with salt and pepper. Cook 1 minute.
03 -
Add beef broth and optional bouillon, bring to boil. Reduce heat and simmer 15 minutes until vegetables are tender. Blend until smooth with immersion blender.
04 -
Add cream and both cheeses, simmer 5 minutes. Stir in half the beef mixture and remove from heat.
05 -
Toss bread cubes with oil, salt, and pepper. Bake at 400°F for 7-10 minutes until golden.
06 -
Ladle soup into bowls, top with remaining beef mixture and croutons.
# Notes:
01 -
Slice meat thinly and sear quickly for tenderness
02 -
Watch vegetables carefully to prevent burning and bitter taste
03 -
Season at end of cooking to prevent over-salting
04 -
Keeps in fridge for 5 days or freezer for 3 months