Philly Cheesesteak Soup
Everything you love about Philly cheesesteaks, but in soup.
- 2 tbsp. vegetable oil, divided
- ⅔ 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
- 1½ c. shredded provolone, divided
- 2 sourdough boules, for serving
- 1 tbsp. freshly chopped parsley, for garnish
- 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 2 minutes, until flour turns slightly golden.
- Add in broth, cream, and ½ cup provolone. Stir to combine and bring to a simmer. Cook 10 minutes to allow soup to thicken slightly and flavors to meld.
- Meanwhile, cut the top off breads and scoop out the inside bread to create a bowl. Cube bread removed from top of 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.
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