Philly Cheesesteak Soup
Category
Soup
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Try our Philly Cheesesteak Soup for rich, hearty flavor reminiscent of the classic sandwich. Tender sirloin steak tips, caramelized onions, garlic, and Worcestershire sauce provide robust meatiness and savory notes. Cheddar and provolone cheeses add creamy indulgence, while toasted hoagie croutons offer a delightful crunch. A comforting fusion of savory, cheesy, and meaty flavors, perfect for any occasion.
Rastelli’s
Ingredients
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5 tbsp Extra-Virgin Olive Oil
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1 small Onion, chopped
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1 Carrot, chopped
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¼ tsp Celery Seeds
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2 cloves Garlic, chopped
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⅓ cup + 2 tbsp All Purpose Flour
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2 tsp Worcestershire Sauce
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½ tsp Hot Sauce
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6 cups Beef Broth
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2 soft Hoagie Rolls, cut into ½ in. cubes
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Kosher Salt + Freshly Ground Pepper
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8 oz Cheddar Cheese, shredded
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8 oz Provolone Cheese, shredded
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2 tbsp chopped Fresh Parsley, plus more for topping
Directions
Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes.
Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes.
Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 8 minutes.
Stir in the parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.