Recipe Background
From classic sandwich to new favorite bowl of winter comfort! Philly Cheesesteak Soup is the beefy, rich, and satisfying sandwich transformed into a succulent soup. Chunks of tender, butter-seared steak, classic cheesesteak veggies like mushrooms and bell peppers, and lots and lots of melty cheese all come together to make Philly Cheesesteak Soup a delectable dish! Make sure you have plenty of bread for dipping.
From classic sandwich to new favorite bowl of winter comfort! Philly Cheesesteak Soup is the beefy, rich, and satisfying sandwich transformed into a succulent soup. Chunks of tender, butter-seared steak, classic cheesesteak veggies like mushrooms and bell peppers, and lots and lots of melty cheese all come together to make Philly Cheesesteak Soup a delectable dish! Make sure you have plenty of bread for dipping.
Ingredients
For the soup:
- 1 1/2 pounds sirloin steak chopped into bite-sized pieces
- 1 teaspoon salt plus more, to taste
- 1/2 teaspoon black pepper plus more, to taste
- 3 tablespoons olive oil divided
- 2 tablespoons butter
- 1/2 large onion chopped
- 1 (8-ounce) package mushrooms sliced
- 2 carrots thinly sliced
- 1 poblano pepper diced
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 1/3 cup flour
- 4 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 1 (10.5-ounce) can beef consommé
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 cup sharp cheddar cheese optional, shredded
- 1 cup provolone cheese optional, shredded
- 1/4 cup parmesan cheese optional, freshly grated
Optional, for topping:
- sharp cheddar cheese to taste, shredded
- provolone cheese to taste, shredded
- parmesan cheese to taste, freshly grated
- bread to taste, torn
Directions
- Place the sirloin pieces on a cutting board.
- Season the sirloin pieces evenly with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper.
- In a large soup pot or a Dutch oven over medium-high heat, add 1 tablespoon of the olive oil.
- Working in batches as needed to avoid overcrowding, add the sirloin pieces to the hot oil and cook, undisturbed, until the pieces are seared on one side, about 2 minutes.
- Cook the sirloin, while stirring, until the meat is browned but not cooked through, about 2 minutes.
- Transfer the sirloin pieces to a plate and repeat as needed until all of the beef is browned.
- In the same pot over medium-high heat, add the butter and the remaining olive oil and let it heat until the butter is melted.
- Add the onions, the mushrooms, and the carrots to the butter mixture and cook, while stirring, until the vegetables start to soften, about 3-4 minutes.
- Add the poblano peppers and the bell peppers to the vegetable mixture and cook, while stirring, until they just begin to soften, about 3 minutes.
- Add the garlic to the vegetable mixture and cook, while stirring, until fragrant, about 30 seconds.
- Add the flour to the vegetable mixture, and cook, while stirring constantly, until the flour is golden and starts to thicken, about 3 minutes.
- Reduce the heat to low.
- Slowly add the chicken broth to the vegetable mixture, while stirring, until it is incorporated.
- In a separate bowl, add the cornstarch and the beef consommé and whisk to combine.
- Add the slurry mixture to the vegetable mixture in the pot and stir to combine.
- Add the dried parsley, the dried oregano, the paprika, the cumin, the extra salt, and the extra black pepper to the soup mixture and stir to combine.
- Bring the soup mixture to a simmer and cook, while stirring, until thickened, about 5-10 minutes.
- Add the seared sirloin pieces to the soup mixture and cover the pot.
- Reduce the heat to maintain a gentle simmer and allow the soup to simmer until the sirloin pieces are cooked through to a minimum internal temperature of 135 degrees F for medium-rare, about 25 minutes.
- Transfer the soup from the heat.
- Add 1 cup of the cheddar cheese, 1 cup of the provolone cheese, and 1/4 cup of the parmesan cheese to the soup mixture and stir to combine.
- Taste the soup for seasoning and add the extra salt and the extra black pepper, as needed.
- Top with the extra cheddar cheese, the extra provolone cheese, and the extra parmesan cheese.
- Serve with the bread.
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