Philly Cheesesteak Soup From Delish
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 c. low-sodium beef broth
- 2 tbsp. heavy cream
- 1 1/2 c. shredded provolone, divided
- 2 sourdough boules, for serving
- 1 tbsp. freshly chopped parsley, for garnish
Directions
SERVES 4; 50 MINUTES
- 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 for 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 for 10 minutes to let the soup thicken slightly and flavors meld.
- Meanwhile, cut the top off the bread and scoop out the inside bread to create a bowl. Cube the bread that was removed from the top of the 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.