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If you crave Philly cheesesteak, but want it extra cozy, this soup brings those awesome flavors to a steamy bowl. Each bite is full of juicy beef, green peppers, cheesy broth, and topped with crunchy croutons for the finishing touch. Feels like your favorite hoagie—only a lot more comforting.
Ultimate Cozy Meal
What’s so great? It totally nails the Philly vibe, coming together fast enough for a busy night but still feels like it’s been bubbling away for hours. All that gooey cheese, savory beef, and rich soupiness combine for something seriously next-level.
What You’ll Need
- Half a baguette: Use this for making the crunchy toppers.
- Fresh parsley: Chopped, this adds a pop of color at the end.
- 2 cups shredded cheese: Provolone plus some white cheddar is awesome.
- 1 cup heavy cream: This is what makes things creamy and rich.
- 4 cups beef broth: Get the low-salt kind if you can.
- 1 teaspoon hot sauce: If you like heat, throw this in.
- 1 tablespoon Worcestershire sauce: This gives depth and a little tang.
- 2 tablespoons flour: Any regular flour works just to thicken it.
- 2 garlic cloves: Mince them up for fresh taste.
- 2 cups diced veggies: Split evenly between carrot, celery, and onion.
- 1 pound beef: Go for thin steak like sirloin or top round.
- 1 green bell pepper: Slice it thin for best results.
- 2 tablespoons olive oil: Great for cooking everything, any oil’s fine.
How To Pull It Off
- Dishing It Up
- Spoon into your bowls and pile on the beef, peppers, and those crunchy croutons with a sprinkle of parsley to finish.
- Blend and Cheese
- Mix the soup with a blender until smooth. Drop in the cream and cheese. Simmer for five more minutes so everything’s melted and creamy.
- Bake Your Croutons
- Toss up baguette pieces in oil and spices, then bake until they’re crispy golden, about 10 minutes.
- Soup Time
- Stir some flour into the veggie mix, blend in your Worcestershire, hot sauce, and any extra flavors, then pour in broth. Let it bubble for 15 minutes.
- Soup Base
- Same pot! Add a splash more oil and cook the onion, carrot, and celery till soft. Garlic in for the last little bit.
- Start With the Oven
- Get your oven heating at 400°F for the croutons. Cover your tray with parchment for simple cleanup.
- Beef and Peppers
- Heat oil in a big pot, then toss in green pepper and sauté a few minutes. Add beef slices, cook until browned, then set aside for now.
Leftover Game Plan
Pop any extras into a container and keep in the fridge for up to five days. Or freeze it solid for three months. Heat gently on the stove or zap in the microwave till hot. For frozen soup, let it sit in the fridge overnight to thaw best.
Switch It Up
Need gluten-free? Grab gluten-free bread and flour. Want different flavors? Try pork, chicken, or even sausage. Always brown your meat well and taste before adding extra salt so you don’t overdo it. Toss in mushrooms or use new cheese combos for a unique twist every time.
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Frequently Asked Questions
- → Why blend part of the veggies?
Blending smooths the base while keeping the flavor and nutrients intact. It contrasts with the chunky steak and peppers perfectly.
- → Why sear the beef separately?
Searing locks in flavor and gives the meat a nice texture. It avoids overcooking since it’s added back into the soup later.
- → What’s the deal with two cheeses?
Provolone nails the Philly vibe while cheddar adds sharpness and richness. They melt beautifully together.
- → Why wait to season?
As the soup thickens, the flavors intensify. Adding salt at the end stops it from turning overly salty.
- → Can you freeze this dish?
Absolutely! Freeze for up to three months. Rewarm it slowly to avoid dairy separating. Make fresh croutons for serving.
Conclusion
This cozy soup puts a creamy spin on Philly cheesesteak, combining seared beef, sautéed peppers, melted provolone and cheddar, and golden croutons. It’s quick and perfect for a comforting meal anytime.