About
From classic sandwich to new favorite bowl of winter comfort! Philly Cheesesteak Soup is the beefy, rich, and satisfying sandwich transformed into a succulent soup. Chunks of tender, butter-seared steak, classic cheesesteak veggies like mushrooms and bell peppers, and lots and lots of melty cheese all come together to make Philly Cheesesteak Soup a delectable dish! Make sure you have plenty of bread for dipping.
Ingredients
- For the soup:
- 1 1/2 pounds sirloin steak, chopped into bite-sized pieces
- 1 teaspoon salt, plus more, to taste
- 1/2 teaspoon black pepper, plus more, to taste
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 1/2 large onion, chopped
- 1 (8-ounce) package mushrooms, sliced
- 2 carrots, thinly sliced
- 1 poblano pepper, diced
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/3 cup flour
- 4 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 1 (10.5-ounce) can beef consommé
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 cup sharp cheddar cheese, optional, shredded
- 1 cup provolone cheese, optional, shredded
- 1/4 cup parmesan cheese, optional, freshly grated
- Optional, for topping:
- sharp cheddar cheese, to taste, shredded
- provolone cheese, to taste, shredded
- parmesan cheese, to taste, freshly grated
- bread, to taste, torn
Directions
Step 1 -Place the sirloin pieces on a cutting board.
Step 2 -Season the sirloin pieces evenly with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper.
Step 3 -In a large soup pot or a Dutch oven over medium-high heat, add 1 tablespoon of the olive oil.
Step 4 -Working in batches as needed to avoid overcrowding, add the sirloin pieces to the hot oil and cook, undisturbed, until the pieces are seared on one side, about 2 minutes.
Step 5 -Cook the sirloin, while stirring, until the meat is browned but not cooked through, about 2 minutes.
Step 6 -Transfer the sirloin pieces to a plate and repeat as needed until all of the beef is browned.
Step 7 -In the same pot over medium-high heat, add the butter and the remaining olive oil and let it heat until the butter is melted.
Step 8 -Add the onions, the mushrooms, and the carrots to the butter mixture and cook, while stirring, until the vegetables start to soften, about 3-4 minutes.
Step 9 -Add the poblano peppers and the bell peppers to the vegetable mixture and cook, while stirring, until they just begin to soften, about 3 minutes.
Step 10 -Add the garlic to the vegetable mixture and cook, while stirring, until fragrant, about 30 seconds.
Step 11 -Add the flour to the vegetable mixture, and cook, while stirring constantly, until the flour is golden and starts to thicken, about 3 minutes.
Step 12 -Reduce the heat to low.
Step 13 -Slowly add the chicken broth to the vegetable mixture, while stirring, until it is incorporated.
Step 14 -In a separate bowl, add the cornstarch and the beef consommé and whisk to combine.
Step 15 -Add the slurry mixture to the vegetable mixture in the pot and stir to combine.
Step 16 -Add the dried parsley, the dried oregano, the paprika, the cumin, the extra salt, and the extra black pepper to the soup mixture and stir to combine.
Step 17 -Bring the soup mixture to a simmer and cook, while stirring, until thickened, about 5-10 minutes.
Step 18 -Add the seared sirloin pieces to the soup mixture and cover the pot.
Step 19 -Reduce the heat to maintain a gentle simmer and allow the soup to simmer until the sirloin pieces are cooked through to a minimum internal temperature of 135 degrees F for medium-rare, about 25 minutes.
Step 20 -Transfer the soup from the heat.
Step 21 -Add 1 cup of the cheddar cheese, 1 cup of the provolone cheese, and 1/4 cup of the parmesan cheese to the soup mixture and stir to combine.
Step 22 -Taste the soup for seasoning and add the extra salt and the extra black pepper, as needed.
Step 23 -Top with the extra cheddar cheese, the extra provolone cheese, and the extra parmesan cheese.
Step 24 -Serve with the bread.
