Description
This Philly Cheese Steak Soup recipe is a hearty and comforting twist on the classic sandwich, combining tender roast beef, sautéed onions, bell peppers, and mushrooms in a rich and creamy broth. Served in bread bowls topped with melted provolone cheese, this soup makes a perfect meal for chilly days or when craving a flavorful, satisfying dish.
Ingredients
Scale
For the Bread Bowls
- 4 small round bread loaves (to make bread bowls)
- Olive oil (for brushing)
For the Soup
- 2 pounds thinly sliced roast beef
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 pound button or cremini mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup red wine (cabernet sauvignon works well, optional)
- 4 cups beef broth
- 1 10.5-ounce can French Onion Soup
- 2 tablespoons Worcestershire sauce
- ½ cup heavy cream
- 4 slices provolone cheese or 8 ounces shredded provolone
Instructions
- Prepare the Bread Bowls: Preheat your oven to 350°F (175°C). Using a sharp knife, cut off the top of each bread loaf and hollow out the insides to create bread bowls. Brush the insides lightly with olive oil and place them on a baking sheet. Bake for about 10 minutes, until slightly toasted but still soft enough to hold the soup.
- Sauté the Vegetables: In a large pot or Dutch oven, heat canola oil and butter over medium heat. Add the chopped onions, green peppers, and sliced mushrooms. Cook, stirring occasionally, until the vegetables are soft and aromatic, about 8-10 minutes. Add the minced garlic and cook for another 1 minute.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes. If you prefer not to use wine, you can skip this step.
- Add Broth and Soup: Stir in the beef broth and the can of French Onion Soup. Add Worcestershire sauce and bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes to allow flavors to meld.
- Incorporate Roast Beef and Cream: Add the thinly sliced roast beef to the pot and cook for an additional 10 minutes until heated through. Stir in the heavy cream and mix well. Adjust seasoning with salt and pepper if needed.
- Assemble and Serve: Ladle the soup into the prepared bread bowls. Top each with a slice or shredded provolone cheese. You can briefly place the filled bowls under a broiler or in the oven until the cheese melts and bubbles, about 2-3 minutes. Serve hot and enjoy this comforting Philly Cheese Steak Soup!
Notes
- If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering soup before adding the roast beef.
- Substitute mushroom varieties according to preference or availability.
- Use low-sodium beef broth to control the salt level.
- For a spicier version, add a pinch of red pepper flakes during the sauté step.
- The bread bowls can be made a day ahead and stored in an airtight container to maintain freshness.
