Philadelphia Cheesesteak Soup

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1025, total fat 72 G., saturated fats 31 G., proteins 62 G., carbohydrates 33 G., fiber 2 G., cholesterol 167 mg, sodium 1599 mg, sugar 3 G.

This luxurious soup is packed with all the flavors of a Philly cheesesteak sandwich, beloved for its generous helpings of juicy grilled beef and melted cheese. This thick and rich cheese and vegetable soup is served with a crouton topping reminiscent of a sandwich bun, along with seared steak slices, pepperoncini peppers, and fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 tablespoons extra-virgin olive oil
1 small onion, chopped
1 small carrot, chopped
1/4 teaspoon celery seeds
2 cloves garlic, minced
1/3 tbsp. + 2 tbsp. l. flour
2 tsp Worcestershire sauce
0.5 tsp hot sauce
6 cups lightly salted chicken broth
2 soft hoagie buns, cut into 1cm cubes.
200 g of grated cheddar
200 g of grated provolone
450 g thinly sliced beef steak or flank steak
1/4 cup thinly sliced pickled pepperoncini peppers
2 tbsp chopped fresh parsley + extra for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, carrot, cheddar cheese, provolone cheese, peperoncino pepper, celery seeds

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a Dutch oven or heavy-bottomed saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the onion, carrot, celery seed, and garlic and cook, stirring occasionally, until the onion is soft, about 3 minutes. Add 1/3 cup flour, Worcestershire sauce, and hot sauce; cook, stirring occasionally, for about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

Meanwhile, toss the bread cubes on a baking sheet with 1 tablespoon olive oil; season with salt and pepper. Bake until golden brown and crisp, about 7 minutes; set aside.
Blend the soup until smooth. Return it to the saucepan and bring to a boil, then reduce the heat to medium and simmer for 5 minutes. Combine the cheddar, provolone, and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until all the cheese has melted. Blend the soup again until smooth. Pour it back into the saucepan and bring to a simmer; remove from the heat.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Add the pepperoncini and parsley, season with salt and pepper. Ladle the soup into bowls, top with the beef, croutons, and fresh parsley.

Categories:

recipe / Calorie content of prepared meals / Blender / Main courses / Meat / Soups / Creamy soups / Cream soups / Food Network - recipes

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