Description
This Philly Cheesesteak Soup is a rich and creamy comfort food made with tender seared beef, sautéed green bell pepper, savory vegetables, white cheddar, provolone, and homemade seasoned croutons. It brings the classic flavors of a Philly cheesesteak into a hearty soup that is perfect for a cozy weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil, for searing the beef and bell pepper
- 1 medium green bell pepper, thinly sliced
- 1 pound beef steak or top round, thinly sliced
- 1 tablespoon olive oil, for sautéing the vegetables
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- Salt and black pepper, to taste
- 6 cups beef broth
- 1 beef bouillon cube, optional
- 1 cup heavy cream
- 8 ounces white cheddar cheese, shredded
- 8 ounces provolone cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1/2 baguette, cut into 1-inch cubes
- 1/4 cup olive oil, for the croutons
- Salt and black pepper, to taste, for the croutons
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the sliced green bell pepper and sauté for about 2 minutes, until it begins to soften.
- Add the thinly sliced beef and cook for about 3 minutes, stirring occasionally, until browned. Transfer the beef and peppers to a plate and set aside.
- Add 1 tablespoon of olive oil to the same Dutch oven. Add the chopped onion, carrot, and celery and sauté for 3 to 5 minutes, until the onion is soft and translucent. Stir in the minced garlic and cook for about 30 seconds.
- Sprinkle the flour over the vegetables and stir to combine. Add the Worcestershire sauce, hot sauce, salt, and black pepper. Cook for about 1 minute to remove the raw flour taste.
- Stir in the beef broth and bring the soup to a boil. Add the beef bouillon cube if desired for extra beef flavor. Reduce the heat to low and simmer for about 15 minutes, or until the vegetables are tender.
- While the soup simmers, toss the baguette cubes with 1/4 cup olive oil, salt, and black pepper. Arrange them in a single layer on the prepared baking sheet and bake for 7 to 10 minutes, until golden brown and crisp.
- Use an immersion blender to puree the soup until smooth and creamy. A standard blender or food processor can also be used if necessary.
- Stir the heavy cream, shredded white cheddar, and shredded provolone into the pureed soup. Simmer gently for about 5 minutes, stirring until the cheese melts and the soup is smooth.
- Stir about half of the reserved beef and pepper mixture into the soup, then remove the pot from the heat.
- Ladle the Philly Cheesesteak Soup into bowls and top with the remaining seared beef and peppers. Add the crispy croutons and chopped fresh parsley before serving.
Notes
- Slice the beef thinly and cook it quickly to help keep it tender.
- Do not overcrowd or overcook the beef, as thin slices can become tough.
- Stir the mirepoix frequently while sautéing to prevent the vegetables from burning and making the soup bitter.
- Season carefully toward the end because the broth, Worcestershire sauce, cheese, and bouillon can already contain significant sodium.
- For a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free flour containing xanthan gum and use gluten-free bread for the croutons. If using cornstarch or arrowroot, about 2 tablespoons can be used instead of the flour.
- Provolone can be replaced with mozzarella, while sharp cheddar can be used for a stronger cheese flavor.
- Ground beef, chicken, pork, or Italian sausage can be substituted for the steak, although the flavor will differ from a traditional cheesesteak.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Reheat gently on the stovetop or in the microwave. Store the croutons separately and add them just before serving for the best texture.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 693 kcal
- Sugar: 7 g
- Sodium: 1180 mg
- Fat: 54 g
- Saturated Fat: 25 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 109 mg