Philly Cheesesteak Soup (Print Version)
# Ingredients:
01 -
1 medium onion, diced.
02 -
1/2 baguette, cut into pieces.
03 -
1 medium carrot, diced.
04 -
1 tablespoon Worcestershire sauce.
05 -
1 medium green bell pepper, cut into strips.
06 -
2 celery stalks, chopped.
07 -
1 pound thin-sliced beef steak.
08 -
1 teaspoon hot sauce.
09 -
2 tablespoons parsley, fresh and chopped.
10 -
1/3 cup all-purpose flour.
11 -
2 tablespoons olive oil, plus more for croutons.
12 -
1 cup heavy whipping cream.
13 -
8 ounces shredded provolone cheese.
14 -
8 ounces shredded white cheddar cheese.
15 -
6 cups beef stock.
16 -
3 minced garlic cloves.
17 -
Salt and black pepper, to taste.
18 -
1 beef bouillon cube, optional.
# Instructions:
01 -
Heat oil, cook beef for a few minutes, add peppers, and cook a bit longer. Put it aside for later.
02 -
Sauté veggies in some oil. Toss in garlic, followed by flour and seasonings. Pour in broth and simmer for about 15 minutes. Blend to make it all smooth.
03 -
Stir in the cheeses and cream. Let it simmer for a few minutes, then toss in part of the beef mixture. Adjust with extra salt or pepper if needed.
04 -
Mix bread with oil and some seasonings. Bake until crispy, around 7-10 minutes.
# Notes:
01 -
Avoid overcooking the beef.
02 -
Season at the last minute.
03 -
Freezes well.
04 -
Keep an eye on the veggies.
05 -
Stays fresh for five days in the fridge.
06 -
Great for cozy meals.