Philly Cheesesteak Soup
Category
Soup
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Author:
Rastelli’s
This Philly Cheesesteak Soup offers a rich and hearty flavor profile reminiscent of the classic sandwich. The tender sirloin steak tips provide a robust meatiness, complemented by the savory notes of caramelized onions, garlic, and Worcestershire sauce. The addition of cheddar and provolone cheeses brings a creamy, indulgent element, while the toasted hoagie croutons add a delightful crunch. Overall, this soup is a comforting fusion of savory, cheesy, and meaty flavors, making it a perfect warm-up dish for any occasion.
Ingredients
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1 lb Sirloin Steak Tips
5 tbsp Extra-Virgin Olive Oil
1 small Onion, chopped
1 Carrot, chopped
¼ tsp Celery Seeds
2 cloves Garlic, chopped
⅓ cup + 2 tbsp All Purpose Flour
2 tsp Worcestershire Sauce
½ tsp Hot Sauce
6 cups Beef Broth
2 soft Hoagie Rolls, cut into ½ in. cubes
Kosher Salt + Freshly Ground Pepper
8 oz Cheddar Cheese, shredded
8 oz Provolone Cheese, shredded
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.
