Philly Cheesesteak Soup
I can’t be the only person that has considered whether or not a bread bowl technically counts as a sandwich. What is a sandwich if not fillings between bread? Okay, maybe it is a bit of a stretch, but this Philly cheesesteak variation may pull you slightly closer to the truth.
Ingredients :
- 2 Tbsp. vegetable oil, divided
- 2/3 lb. chuck roast, cut into cubes
- Kosher salt
- Freshly ground black pepper
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell Pepper, chopped
- 2 cloves garlic, minced
- 2 Tbsp. all-purpose flour
- 3 cups low-sodium beef broth
- 2 Tbsp. heavy cream
- 1 1/2 cups shredded provolone, divided
- 2 sourdough boules, for serving
- 1 Tbsp. freshly chopped parsley, for garnish
Directions :
- Preheat oven to broil and line a small baking sheet with parchment paper. In a large pot over medium heat, heat 1 tablespoon oil. Add steak and season with salt and pepper. Sear on all sides until meat is deeply golden and cooked through, 8 to 10 minutes. Remove meat and set aside.
- Add remaining oil to pot and add in onions and peppers. Cook until onions are partially translucent and peppers have softened, 3 to 4 minutes. Add garlic and cook until fragrant, then season with salt and pepper and sprinkle all over with flour. Cook 2 minutes, until flour turns slightly golden.
- Add in broth, cream, and 1/2 cup provolone. Stir to combine and bring to a simmer. Cook 10 minutes to allow soup to thicken slightly and flavors to meld.
- Meanwhile, cut the top off breads and scoop out the inside bread to create a bowl. Cube bread removed from top of loaf. Place on a prepared baking sheet.
- When soup is thickened, stir in beef and ladle into bread bowls. Top with cubed bread and remaining cheese and broil until cheese is melty and golden.
- Garnish with parsley before serving.
