Philly Cheesesteak Soup in a Bread Bowl is a great match up of flavors inspired by the classic Philadelphia sandwich and everyone’s favorite meal of soup in a bread bowl. Your family will love this delicious soup made with caramelized onions, sautéed mushrooms, thyme, beef broth, and shaved steak, ladled into a bread bowl then topped with provolone cheese.
Philly Cheesesteak Soup in a Bread Bowl
Soup is always a great dinner. So warm, comforting, and simple. We really enjoyed this Philly Cheesesteak Soup and served it in fresh bread bowls. Such a fun meal! Broiling slices of provolone cheese over the top really added a delicious finishing touch.
Ingredients You Will Need
(full amounts in recipe box below)
- Thinly sliced/shaved steak
- black pepper
- Onion powder
- Worcestershire sauce
- Olive oil
- White mushrooms
- Dried thyme
- Fresh garlic
- Beef broth or stock
- Sourdough bread bowls
- Provolone cheese slices
How To Make Philly Cheesesteak Soup
Start by seasoning the very thinly sliced steak with salt and pepper. We used fresh steak shaved for Philly cheesesteaks that was available at the meat counter in the grocery store, but you can use your favorite cut of steak and cut it very thin.
Toss the steak in olive oil and then coat with flour. Heat olive oil in a skillet over medium heat and add the seasoned meat. Sear it on one side until browned, then flip and sear the other side. Add Worcestershire sauce and continue to cook until completely browned.
Cut onions in half and peel, then slice the onions into very thin strips.
Melt butter in the pan and add the onions, sautéing until caramelized. You can add a pinch of sugar after a few minutes to help with the caramelization.
Next, add more butter to the pan and sauté mushrooms until softened. You should see some browning on some of the mushrooms. Add the freshly minced garlic and cook for 1 minute, then add flour to the pan and stir into the mushrooms and garlic.
In a large pot, combine beef stock or broth with the mushrooms and caramelized onions. Simmer this mixture for 10 minutes until thickened. Add the steak and bring to a simmer again for 5 minutes.
How To Serve Soup in a Bread Bowl
Use a knife to hollow out the center of the sourdough bread loaves to form bowls.
Place the bread bowls on foil lined baking sheets for easy clean up. Ladle the soup into the bread bowls.
Top each bread bowl with a slice of provolone cheese.
Broil the bread bowls to melt the cheese.
Serve the soup-filled bread bowls hot. You may want to sprinkle a little thyme on top of the melted cheese.
Where Do I Get Bread Bowls?
You should be able to buy the small round loaves of sourdough bread from a bakery or cafe that serves soup in bread bowls. Also, check your grocery store bakery to see if they may sell these special loaves of bread.
Can I Reheat the Bread Bowls?
Once the soup is in the bread bowls, they need to be served right away. They do not keep well as leftovers. If you don’t want to make all four servings, just store the soup in the refrigerator for up to two days, then ladle into bread bowls right before serving.
Other Delicious Soup Recipes You Will Love
Philly Cheesesteak Soup in Bread Bowls
- 1 1/2 pounds steak (thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 4 tablespoons all-purpose flour divided
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 onions (peeled, cut in half, and very thinly sliced)
- 2 tablespoons butter divided
- 1 pinch sugar
- 8 ounces white mushrooms sliced
- 2 cloves garlic peeled and minced
- 1/2 teaspoon dried thyme
- 4 cups beef stock
- 4 loaves sour dough bread (round, cut out into bowls)
- 4 slices provolone cheese
- In a small bowl, season the shaved steak with salt, pepper, and onion powder, then toss with 2 tablespoons of the all-purpose flour.
- Heat a large skillet over medium heat. Add the olive oil then the seasoned meat. Sear the meat on one side without stirring, then flip and sear on the second side. Add the Worcestershire sauce and stir the meat well. Continue to cook until completely browned. Remove the meat from the pan and set aside.
- Melt 1 tablespoon of butter in the skillet, then add the sliced onions. Saute until soft and beginning to brown. Add a pinch of sugar and continue to cook until caramelized. This process takes 8-10 minutes in total. Remove the onions from the pan and set aside.
- Melt 1 tablespoon of butter in the skillet, then add the sliced mushrooms. Cook, stirring occasionally, until soft and beginning to brown. Add the dried thyme and minced garlic; stir well. Cook for 1 minute, then stir in the remaining 2 tablespoons of all-purpose flour and cook for 1 minute.
- In a large soup pot or Dutch oven, combine the caramelized onions, cooked mushroom mixture, and the beef stock or broth. Bring the soup to a simmer over medium heat and cook for 10 minutes. Add the cooked steak and continue to simmer the soup for 5 minutes.
- Cut the center out of the bread bowls. Place them on a foil lined baking sheet and ladle the soup into the bowls. Top each with a slice of provolone cheese. Set the oven to broil then place the baking sheet of bread bowls under the broiler, broiling just until the cheese is melted and beginning to brown.
- Serve the soup bowl immediately.