Description
Philly Cheesesteak Soup is a comforting and hearty soup inspired by the classic Philly cheesesteak sandwich. It features tender, thinly sliced steak, caramelized onions, mushrooms, and provolone cheese served in a warm sourdough bread bowl, making it a perfect meal for cozy days.
Ingredients
Scale
Meat and Seasoning
- 1 1/2 pounds steak (thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 4 tablespoons all-purpose flour (divided)
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
Vegetables and Aromatics
- 2 onions (peeled, cut in half, and very thinly sliced)
- 2 tablespoons butter (divided)
- 1 pinch sugar
- 8 ounces white mushrooms (sliced)
- 2 cloves garlic (peeled and minced)
- 1/2 teaspoon dried thyme
Liquids and Bread
- 4 cups beef stock
- 4 loaves sourdough bread (round, cut out into bowls)
- 4 slices provolone cheese
Instructions
- Season the Steak: In a small bowl, season the shaved steak with salt, pepper, and onion powder, then toss with 2 tablespoons of the all-purpose flour to coat evenly.
- Sear the Steak: Heat a large skillet over medium heat. Add the olive oil, then the seasoned meat. Sear the meat on one side without stirring, then flip and sear on the second side. Add Worcestershire sauce and stir well. Continue cooking until the meat is fully browned, then remove it from the pan and set aside.
- Caramelize Onions: Melt 1 tablespoon of butter in the skillet, add the sliced onions, and sauté until soft and starting to brown. Add a pinch of sugar and continue cooking for a total of 8-10 minutes until onions are caramelized. Remove from pan and set aside.
- Cook Mushrooms and Aromatics: Melt the remaining 1 tablespoon of butter in the skillet, add sliced mushrooms, and cook until soft and beginning to brown. Stir in dried thyme and minced garlic, cooking for 1 minute. Then sprinkle the remaining 2 tablespoons of flour over the mixture and cook for another minute to form a roux base.
- Simmer the Soup: In a large soup pot or Dutch oven, combine the caramelized onions, cooked mushroom mixture, and beef stock. Bring to a simmer over medium heat and cook for 10 minutes. Add the cooked steak and simmer for an additional 5 minutes to meld flavors.
- Prepare Bread Bowls and Broil: Cut the center out of the sourdough loaves to create bread bowls. Place them on a foil-lined baking sheet and ladle the hot soup into each bowl. Top each with a slice of provolone cheese. Set the oven to broil and place the baking sheet under the broiler just until the cheese melts and begins to brown.
- Serve: Serve the soup immediately while hot and enjoy the melted cheese with the hearty soup inside the bread bowls.
Notes
- Use thinly sliced ribeye or sirloin steak for authentic texture and flavor.
- Be careful when broiling the bread bowls so the cheese melts without burning.
- For a thicker soup, add more flour during the mushroom cooking step or reduce beef stock slightly.
- Sourdough bread bowls should be sturdy enough to hold soup without quickly becoming soggy.
- Leftover soup can be stored separately without the bread bowls for reheating.
