Philly Cheesesteak Soup

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This Philly Cheesesteak Soup is a great combination of a hot savory soup and a classic Philly cheesesteak sandwich, bringing all the rich, cheesy flavors you love into one comforting bowl. It’s served in a bread bowl that’s crusty on the outside and fluffy on the inside, making every bite a warm and satisfying experience.

Prep Time15

Cook Time37

Total Time52

Course: Soup

Cuisine: American

Keyword: bread bowl soup, easy soup recipe

Servings:

Calories: 1943kcal

Author: Jill

Ingredients

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

Instructions

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.

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