Philly Cheesesteak Soup
A creamy cheesy soup filled with tender beef, peppers and onions.
Foto: Spend With PenniesIngredients
- 8 slices baguette
- ⅓ cup butter
- 1 large onion (diced)
- 3 ribs celery (sliced)
- 1 ½ cups sliced mushrooms
- 1 g reen bell pepper (sliced)
- ⅓ cup all-purpose flour
- 1 ½ tablespoons Worcestershire sauce
- 4 dashes hot sauce (such as tabasco)
- 4 cups beef broth
- 1 cup half and half (or light cream)
- 8 ounces provolone cheese (shredded, divided)
- 6 ounces cheddar cheese (shredded)
- 1 pound top round steak (thinly sliced, see note below)
Steps
Place steak in the freezer (for about 15 minutes before slicing).
Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.
Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes
Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer until vegetables are soft, about 10 minutes.
Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.
Loading comments...