Philly Cheesesteak Soup
A rich and hearty soup featuring tender steak, caramelized onions, and mushrooms, topped with melted provolone cheese in a crispy sourdough bowl. Perfect for cozy evenings.
Ingredients
Main Ingredients
- 1.5 pounds steak, thinly sliced Choose a tender cut like ribeye for optimal flavor and softness.
- 0.5 teaspoon salt Elevates all the flavors in the soup.
- 0.5 teaspoon ground black pepper Adds a subtle kick without overpowering the dish.
- 0.25 teaspoon onion powder Deepens the savory notes, giving a lovely umami touch.
- 4 tablespoons all-purpose flour, divided Helps thicken the soup while adding heartiness.
- 2 tablespoons olive oil A staple for sautéing.
- 1 tablespoon Worcestershire sauce Adds depth and a touch of tanginess.
- 2 onions peeled, cut in half, and very thinly sliced Sweet onions work wonders as they caramelize.
- 2 tablespoons butter, divided For richness and flavor in sautéing the veggies.
- 1 pinch sugar Helps caramelize the onions for an even richer taste.
- 8 ounces white mushrooms, sliced Earthy and meaty; they add great texture.
- 2 cloves garlic, peeled and minced Enhances the overall flavor profile.
- 0.5 teaspoon dried thyme A fragrant herb that complements the dish beautifully.
- 4 cups beef stock Use a quality stock for the best flavor.
- 4 loaves sourdough bread, round, cut out into bowls Offers a crispy, edible vessel for the soup.
- 4 slices provolone cheese Melts beautifully and ties everything together perfectly.
Instructions
Preparation
- In a small bowl, season the shaved steak with salt, pepper, and onion powder. Toss with 2 tablespoons of the all-purpose flour until well coated.
- 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 the Worcestershire sauce and stir the meat well. Continue to cook until completely browned before removing the meat from the pan and setting it aside.
- Melt 1 tablespoon of butter in the same skillet, then add the sliced onions. Sauté until soft and beginning to brown, about 8-10 minutes. Add a pinch of sugar and cook until caramelized. Remove onions and set aside.
- Melt the remaining 1 tablespoon of butter in the skillet, then add the sliced mushrooms. Cook, stirring occasionally, until soft and browning. Add the dried thyme and minced garlic. Stir well and cook for 1 more minute.
- Stir in the remaining 2 tablespoons of all-purpose flour and cook for an additional minute.
Cooking
- In a large soup pot or Dutch oven, combine the caramelized onions, cooked mushroom mixture, and the beef stock. Bring to a simmer over medium heat and cook for 10 minutes.
- Add in the cooked steak and continue to simmer the soup for another 5 minutes.
- Cut the center out of the bread bowls. Place them on a foil-lined baking sheet and ladle the soup into the bowls. Top each with a slice of provolone cheese.
- Set the oven to broil and place the baking sheet of bread bowls under the broiler, broiling just until the cheese is melted and beginning to brown. Serve the soup immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove, adding a splash of broth or water if necessary. For a thicker soup, add more flour or simmer longer.