How To Make Philly Cheesesteak Soup
This Philly cheesesteak soup is comfort food at its finest. Tender steak, mushroom, and bell peppers are cooked in a cheesy and creamy broth.
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 for about 10 minutes until vegetables are soft.
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.
- Calories: 491.16kcal
- Fat: 34.05g
- Saturated Fat: 20.46g
- Trans Fat: 0.65g
- Monounsaturated Fat: 9.53g
- Polyunsaturated Fat: 1.37g
- Carbohydrates: 16.31g
- Fiber: 1.30g
- Sugar: 4.16g
- Protein: 31.23g
- Cholesterol: 129.90mg
- Sodium: 777.83mg
- Calcium: 419.27mg
- Potassium: 662.18mg
- Iron: 2.64mg
- Vitamin A: 278.67µg
- Vitamin C: 14.63mg
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