Description
Philly Cheesesteak Soup is a flavorful and hearty soup inspired by the classic Philadelphia sandwich. It combines tender seared steak, caramelized onions, sautéed mushrooms, and savory beef broth, all served in crusty sourdough bread bowls topped with melted provolone cheese. This comforting dish is perfect for chilly days and offers all the robust flavors of a Philly cheesesteak in a warm, easy-to-eat soup form.
Ingredients
Scale
Meat
- 1 1/2 pounds steak, thinly sliced
Seasonings & Dry Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 4 tablespoons all-purpose flour, divided
- 1 pinch sugar
- 1/2 teaspoon dried thyme
Oils & Fats
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
Vegetables
- 2 onions, peeled, cut in half, and very thinly sliced
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, peeled and minced
Liquids
- 1 tablespoon Worcestershire sauce
- 4 cups beef stock
Others
- 4 loaves sourdough bread, round, cut out into bowls
- 4 slices provolone cheese
Instructions
- Season the steak: In a small bowl, combine the thinly sliced steak with salt, black pepper, onion powder, and 2 tablespoons of all-purpose flour. Toss until the meat is evenly coated.
- Sear the steak: Heat a large skillet over medium heat and add olive oil. Add the seasoned steak to the pan and sear on one side without stirring to develop a brown crust. Flip and sear the other side. Stir in Worcestershire sauce and continue cooking until the steak is completely browned. Remove the cooked meat from the skillet and set aside.
- Caramelize the onions: In the same skillet, melt 1 tablespoon of butter. Add the sliced onions and sauté until they soften and begin to brown, about 8-10 minutes. Add a pinch of sugar to enhance caramelization. Continue cooking until the onions are deeply caramelized. Remove from the pan and set aside.
- Cook mushrooms and garlic: Melt the remaining 1 tablespoon of butter in the skillet. Add the sliced mushrooms and cook, stirring occasionally, until they soften and start to brown. Add minced garlic and dried thyme, stir well and cook for 1 minute. Sprinkle in the remaining 2 tablespoons of flour and cook for another minute to incorporate the flour.
- Simmer the soup: In a large soup pot or Dutch oven, combine the caramelized onions, mushroom mixture, and beef stock. Bring to a simmer over medium heat and cook for 10 minutes to thicken and blend flavors. Add the cooked steak back into the soup and simmer for another 5 minutes.
- Prepare bread bowls and broil: Hollow out the centers 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 until the cheese is melted and begins to brown, about 2-4 minutes.
- Serve immediately: Remove from the oven and serve the Philly Cheesesteak Soup in bread bowls while hot for the best flavor and experience.
Notes
- For thinner steak slices, partially freezing the meat before slicing helps achieve better thin cuts.
- Use fresh sourdough bread with a sturdy crust to prevent the soup from soaking through quickly.
- Broil the cheese closely and watch carefully to avoid burning.
- Leftover soup can be refrigerated for up to 3 days but reheat carefully to maintain texture.
- For added spice, consider adding a dash of hot sauce or sliced jalapeños when serving.
