Philly Cheesesteak Soup (Printable Version)
A soft, creamy twist on the Philly cheesesteak with beef, savory peppers, and loads of cheese. Finished with crispy homemade croutons.
# What You'll Need:
01 -
1 medium green bell pepper, cut into thin strips.
02 -
3 tablespoons olive oil, split up.
03 -
1 medium onion, finely diced.
04 -
1 medium carrot, diced small.
05 -
1 beef steak, 1 pound, sliced thin.
06 -
2 celery stalks, chopped small.
07 -
3 cloves of garlic, finely chopped.
08 -
1 tablespoon Worcestershire sauce, stirred.
09 -
1/3 cup plain flour.
10 -
1 teaspoon hot sauce or to your taste.
11 -
6 cups of beef stock.
12 -
1 cube of beef bouillon.
13 -
1 cup of heavy cream.
14 -
8 ounces provolone cheese, shredded up.
15 -
8 ounces white cheddar cheese, grated.
16 -
2 tablespoons parsley, fresh and finely chopped.
17 -
1/4 cup olive oil.
18 -
1/2 baguette, cubed into bite-sized pieces.
19 -
Add salt and pepper as needed.
# Steps to Follow:
01 -
Brown the meat with bell peppers for about 2 minutes. Set aside on a plate.
02 -
Sauté celery, onion, and carrot over medium heat for 3-5 minutes. Mix in the sauces, flour, and garlic as you cook.
03 -
Pour in the stock and dissolve bouillon cube. Let everything simmer for 15 minutes until the veggies soften. Blend completely until smooth.
04 -
Let the cheese and cream melt as you stir. Add in a part of the beef while simmering for a few extra minutes.
05 -
Bake cubed bread at 400°F for 7-10 minutes after tossing with oil and seasoning.
06 -
Dish soup into bowls and garnish with croutons and leftover beef.
# Additional Notes:
01 -
Cut beef as thin as you can for a soft texture.
02 -
Don't forget to keep stirring vegetables to avoid burning.
03 -
Soup stores well in the fridge up to 5 days.