Description
This Philly Cheesesteak Soup is a hearty and comforting dish inspired by the classic Philly cheesesteak sandwich. Featuring tender seared chuck roast, sautéed onions and bell peppers, melted provolone cheese, and served inside a sourdough bread bowl, this soup delivers rich, savory flavors with a creamy texture perfect for any meal.
Ingredients
Scale
Meat and Oil
- 2 tbsp. vegetable oil, divided
- 2/3 lb. chuck roast, cut into cubes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Aromatics
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Soup Base
- 2 tbsp. all-purpose flour
- 3 cups low-sodium beef broth
- 2 tbsp. heavy cream
- 1 1/2 cups shredded provolone cheese, divided
To Serve and Garnish
- 2 sourdough boules (for serving as bread bowls)
- 1 tbsp. freshly chopped parsley (for garnish)
Instructions
- Sear the beef: Preheat oven to broil and line a small baking sheet with parchment paper. In a large pot over medium heat, heat 1 tablespoon of vegetable oil. Add the cubed chuck roast and season with kosher salt and freshly ground black pepper. Sear the beef on all sides until deeply golden and cooked through, about 8 to 10 minutes. Remove the beef from the pot and set aside.
- Sauté the vegetables: Add the remaining tablespoon of oil to the same pot. Add the chopped onion and both bell peppers. Cook until the onions become partially translucent and the peppers soften, approximately 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Season with salt and pepper, then sprinkle the flour evenly over the vegetables. Cook for 2 minutes until the flour turns slightly golden to eliminate the raw flour taste.
- Make the soup base: Gradually add the low-sodium beef broth, then stir in the heavy cream and half a cup of shredded provolone cheese. Stir well to combine all ingredients and bring the mixture to a simmer. Allow it to cook for about 10 minutes, until the soup thickens slightly and the flavors meld together.
- Prepare bread bowls: While the soup is thickening, cut the tops off the sourdough boules. Carefully scoop out the inside bread to create bread bowls, making sure to leave enough bread inside to hold soup. Cube the scooped-out bread and spread it in a single layer on the prepared baking sheet for toasting.
- Assemble and broil: Stir the seared beef back into the soup. Ladle the hot soup into each bread bowl. Top each with cubed bread pieces and the remaining provolone cheese. Place the bread bowls on the baking sheet and broil in the oven until the cheese melts and turns golden brown, about 2 to 3 minutes. Keep a close eye to avoid burning.
- Garnish and serve: Remove from the oven and sprinkle freshly chopped parsley on top for a fresh, vibrant finish. Serve immediately while hot.
Notes
- Use a well-marbled chuck roast to ensure tender, flavorful beef.
- To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free bread for the bowls.
- For a lower-fat option, substitute heavy cream with half-and-half or a light cream alternative.
- Be cautious when broiling the bread bowls to prevent burning the cheese or bread cubes.
- Leftover soup can be stored separately from bread bowls in airtight containers and reheated on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Searing, sautéing, simmering, broiling
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl with soup
- Calories: 520
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Philly cheesesteak soup, beef soup, sourdough bread bowl, cheesy soup, comfort food, provolone cheese soup
