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Philly Cheesesteak Soup
Our Philly Cheesesteak Soup has tender shaved steak, peppers, onions, and mushrooms in a creamy cheesy savory delicious broth. Serve with cheesy toasted breadsticks on the side.
Ingredients
2 pounds shaved steak (start with more so you have close to two pounds after patting the steak dry. We started with three 14-ounce packages and ended up with a little over two pounds)
1 stick butter, divided
5 tablespoons olive oil, divided
1 pound Cremini mushrooms (Baby Bella), sliced thick
1 large yellow onion, diced into one-inch large pieces (about 1 1/2 cups)
1 cup celery, diced medium (about two stalks)
1 large green bell pepper, diced medium to large pieces
1 tablespoon fresh garlic, minced
3 tablespoons all-purpose flour
1 1/2 quarts beef stock or broth (we used Better Than Boullion brand Roasted Beef base and water)
1 teaspoon Worcestershire sauce
Few shakes of your favorite hot sauce
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1 cup shredded cheddar cheese
4-ounce package of sliced deli sharp Provolone cheese, diced
Cheese bread sticks
1 baguette
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 pound sharp Provolone cheese, diced
1 cup cheddar cheese, shredded
Instructions
- Read the last step about making the cheese bread sticks in advance to make it easier to complete the soup.
- Lay out the individual slices of steak and pat dry with paper towels.
- Heat a heavy bottomed pot or Dutch oven over high heat with two tablespoons of butter and two tablespoons of oil.
- Once melted and hot, lay single layers of shaved steak in the pan and cook on both sides in batches. Should take about 30 seconds for each side and about eight batches. As each batch is done, move to a waiting large bowl, adding more butter and oil as needed as you cook each batch.
- Add the mushrooms with a small amount of butter and oil keeping the pan on high heat. Let them give up liquid, then reabsorb the liquid and finally brown, about five minutes.
- While the mushrooms are cooking, use tongs to move the cooked steak to a cutting board to cut into bite sized pieces then back into the bowl.
- When the mushrooms are cooked, move to the same bowl as the cut up cooked steak using a spider or slotted spoon to remove.
- Lower the heat to medium high, add all but two tablespoons of butter and remaining oil then add the onion, celery, green pepper, and cook for five more minutes, stirring frequently.
- Add the remaining two tablespoons of butter and the garlic and cook for one minute. Add the flour, stir, and cook and stir for two minutes.
- Add the mushrooms and steak back into the pot with any accumulated juices along with the beef stock, Worcestershire sauce, hot sauce and black pepper.
- Bring to a boil, then lower to a medium simmer and cook for ten minutes.
- Add in the cream, cheddar and Provolone cheese and stir to melt the cheese. Remove from heat as soon as the cheese melts into the soup.
- Make the cheese bread sticks by splitting the baguette in half (top from bottom), lay out on a foil lined sheet tray, and brush with two tablespoons of melted butter. Sprinkle on the garlic powder and paprika and broil for about a minute or so to brown.
- Sprinkle on the shredded cheddar and chopped Provolone and broil to melt and brown the cheese. Place pieces on your cutting board and cut down the middle of each piece to yield four long pieces. Then cut each long piece into 3-4-inch-long sticks.
- (You can make the cheese bread sticks in advance then just place back under the broiler to heat when ready to serve).
- Serve bowls of soup with the cheese bread sticks on the side.
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Find it online: https://www.afamilyfeast.com/philly-cheesesteak-soup/
