Description
This hearty Philly Cheesesteak Soup combines tender slices of sirloin steak, sautéed mushrooms, onions, and peppers in a creamy, flavorful broth enriched with provolone cheese. Topped with crispy homemade hoagie croutons, this comforting soup takes the classic Philly cheesesteak sandwich to a warm, satisfying bowl perfect for cooler days.
Ingredients
Hoagie Croutons
- 2 hoagie buns, cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
Soup
- 1 tablespoon olive oil
- 1 pound beef top sirloin steak, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces sliced fresh mushrooms
- 1 cup chopped onion
- 1 cup thinly sliced and chopped sweet red pepper
- 1 cup thinly sliced and chopped green pepper
- 1 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 4 cups reduced-sodium beef broth
- 2 tablespoons heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 cup shredded provolone cheese
- Minced parsley, for garnish
- Additional shredded provolone cheese, for garnish
Instructions
- Make the hoagie croutons: Preheat your oven to 400°F. In a large bowl, toss the hoagie bread cubes with 1 tablespoon of olive oil and season with salt and pepper. Spread them evenly on a 15x10x1-inch baking sheet and bake for 6 to 8 minutes until golden brown. Remove from the oven and let them cool. For extra flavor, consider sprinkling Italian seasoning, garlic powder, or onion powder on them before baking.
- Sear the steak: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned on all sides. Remove the steak with a slotted spoon and set it aside.
- Sauté the vegetables: Leave 1 tablespoon of fat in the pot and discard the rest. Add the sliced mushrooms and sauté until most of their liquid evaporates. Then add the chopped onion, red pepper, and green pepper. Cook until the onions turn golden and the peppers are tender, about 6 to 8 minutes. Stir in the minced garlic and cook until fragrant, about 30 to 60 seconds. Sprinkle the flour over the vegetables and cook for 2 to 3 minutes until golden, stirring occasionally.
- Add the liquids and simmer: Pour in the beef broth, heavy cream, Worcestershire sauce, and Italian seasoning. Stir to combine and bring the mixture to a simmer. Let it cook for 15 to 20 minutes until the soup thickens slightly.
- Incorporate the cheese and steak: Reduce the heat to low. Gradually add the shredded provolone cheese in small handfuls, stirring continuously to melt it smoothly without clumping. Add the seared steak back into the pot and simmer for an additional 5 minutes to meld the flavors.
- Serve: Ladle the soup into bowls and top with the homemade hoagie croutons, a sprinkle of minced parsley, and extra shredded provolone cheese to taste. Enjoy this rich and flavorful twist on a classic Philly cheesesteak.
Notes
- To prevent cheese from clumping, add it gradually over low heat or off the heat, stirring constantly.
- For more flavorful croutons, season them with Italian seasoning, garlic powder, or onion powder before baking.
- You can substitute provolone cheese with mozzarella or fontina if desired.
- Leftover soup can be refrigerated up to 3 days and reheated gently to avoid cheese separation.
- For a thicker soup, allow it to simmer longer before adding cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
