This Philly cheesesteak soup tastes just like the classic sandwich, thanks to thin slices of steak, peppers, mushrooms and melted cheese in every spoonful. The hoagie crouton garnish makes the correlation between the two foods undeniable!
Philly Cheesesteak Soup
This Philly cheesesteak soup tastes just like the classic sandwich, thanks to thin slices of steak, peppers, mushrooms and melted cheese in every spoonful. The hoagie crouton garnish makes the correlation between the two foods undeniable!
Ingredients
- 2 hoagie buns cut into 1-in. cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
soup:
- 1 tablespoon olive oil
- 1 pound beef top sirloin steak thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces sliced fresh mushrooms
- 1 cup chopped onion
- 1 cup thinly sliced and chopped sweet red pepper
- 1 cup thinly sliced and chopped green pepper
- 1 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 4 cups reduced-sodium beef broth
- 2 tablespoons heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 cup shredded provolone cheese
- Minced parsley and additional shredded provolone cheese for garnish
Instructions
- To make the croutons, preheat the oven to 400°. In a large bowl, toss together bread cubes, olive oil, salt and pepper. Spread into an even layer on a 15x10x1-in. baking sheet. Bake 6-8 minutes or until golden brown; set aside to cool.
- To make the soup, heat olive oil in a large soup pot over medium-high heat. Add steak; season with salt and pepper. Cook until browned on all sides. Use a slotted spoon to remove the steak; set aside.
- Remove all but 1 tablespoon of fat from the soup pot; discard remaining. Add mushrooms; cook until most of the liquid has evaporated. Add onion, red pepper and green pepper; cook until tender, 6-8 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir in flour; cook until golden, 2-3 minutes, stirring occasionally.
- Stir in beef broth, heavy cream, Worcestershire sauce and Italian seasoning. Bring to a simmer; cook until slightly thickened, 15-20 minutes. Reduce heat to low; stir in shredded provolone, a small handful at a time, until melted. Add the steak back in; simmer an additional 5 minutes.
- Spoon the soup into bowls. Top with minced parsley, additional shredded provolone and hoagie croutons.
