Philly cheesesteaks are a comfort food that you often don’t find on menus throughout the United States. You don’t need to travel all the way to Philadelphia though to enjoy this cheesy steak favorite. This homemade soup version is perfect for packing up in storage containers to freeze and reheat whenever the mood strikes.
- Yield: Serves 4
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- 3 tablespoons olive oil
- 2 thick slices sourdough bread, cubed
- 1 teaspoon finely minced garlic
- 2 carrots, chopped
- 1 small onion, chopped
- 8 ounces cremini mushrooms, sliced
- 1–2 teaspoons finely minced fresh thyme
- 1⁄3 cup all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 5 ounces sharp cheddar cheese, shredded
- 5 ounces provolone cheese, shredded, plus 1 cup shredded provolone for garnish
- 1 pound top round steak, thinly sliced
- 1 green bell pepper, seeded and sliced into strips
- In a medium bowl, toss 1 tablespoon of the olive oil with the sourdough bread cubes and garlic. Put the bread cubes in a small skillet and cook over medium-high heat until browned and crispy. Set aside.
- In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the carrots, onion, and mushrooms and cook until the vegetables are soft. Add the thyme and stir.
- Add the ﬂour and cook for 3 to 4 minutes, being careful not to burn the ﬂour. Add the broth, Worcestershire sauce, and hot sauce. Reduce to medium-low and simmer for about 15 minutes.
- Preheat the oven to broil. Carefully transfer the soup to a blender and puree until smooth. (Alternatively, blend the soup directly in the pot using an immersion blender.)
- Return the soup to the pot (if necessary) and bring to a boil over medium-high heat. Remove the soup from the heat and stir in the cheddar and provolone cheeses until melted.
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the top round steak and bell pepper and cook until the beef is browned and the peppers are softened.
- Divide the beef and peppers among four broiler-safe soup bowls. Add some of the bread cubes and top with the hot soup. Sprinkle each bowl with some of the provolone. Broil until the cheese melts, about 4 minutes. Serve immediately.