I just finished posting a recipe for bread bowls, so it’s only fitting that I post the recipe for the soup I put in my bread bowl. This is a Philly Cheesesteak Soup that was oh-so fitting for the cold weather we have been having. It was warm, filling, and had enough protein and veggies that I felt a my inner fit girl do celebration jumping jacks.
I have a passion for creamy soups. Cream of chicken, broccoli cheddar, potato, chowders. I am a sucker for creamy and cheesy. The initial recipe I found for this recipe, over on the Cozy Apron was more a stew recipe with a real water stock base. I knew right away that it sounded fantastic, but I knew I had to add some thickness to my base.
I haven’t done a lot of experimenting with thickening soups or adding creaminess, so this was kind of a leap of faith. I added 1/3 cup of half and half and one cup of shredded mozzarella cheese. It still didn’t have an overwhelmingly rich base, but overall I was very pleased with the final product.
This recipe had a lot of steps, and there were moments when I had very little time to gather my next ingredients. Once you start you are pretty much in full swing cooking mode with a spatula in one hand and a knife in the other. Again, I reiterate that it was well worth the process; this version of Philly Cheesesteak Soup is hearty and makes great leftovers.
Philly Cheesesteak Soup
- 3 medium sized sirloin tip steaks sliced very thin
- 4-6 tbsp butter, divided
- Salt, Pepper and Onion Powder to taste
- 5 tbsp flour, divided
- 1 large onion, quartered and sliced
- 1 green pepper, sliced thin
- 1/2 tsp thyme
- 2 tbsp minced garlic
- 10oz white mushrooms, sliced
- 4 cups beef stock, hot
- 1/3 cup half and half
- 1 cup shredded mozzarella
- Sliced provolone for topping
- Bread Bowls (recipe here)
- Add thinly sliced sirloin steak to bowl. Toss with salt, pepper, and onion powder. Add two three tablespoons flour and coat strips.
- Add 2 tbsp butter to a large, nonstick pan and melt on medium high heat. Once hot, add 1/3 – 1/2 the sirloin and sear for 1-2 minutes on each side. Remove from pan and set aside. Repeat with remaining sirloin (I had to do mine in thirds and ended up using 2 more tbsp butter on the third batch).
- Meanwhile, add beef stock to medium saucepan and bring to a simmer over medium low heat.
- Add 2 tbsp butter to the pan if needed. Add onion and green pepper to pan with a pinch of salt and some pepper. Caramelize the onions, stirring frequently, about 5 minutes. Stir in mushrooms and cook until browned, stirring regularly, about 5 more minutes.
- Toss in thyme and garlic and cook for another 2-3 minutes. When you begin to smell the garlic, remove from heat, and add the onion and mushroom mixture to a large saucepan or soup pot. Sprinkle 2 heaping tablespoons of flour over the mixture.
- Slowly stir the beef stock into the onion and mushroom mixture to avoid any flour clumps from forming. Once fully added, mix in half and half and mozzarella an stir well. Place over a burner on medium low heat and allow to simmer for at least 10 minutes.
- After simmering, add in sirloin strips and stir.
- Pour servings into bread bowls placed on a baking sheet and top with slices of provolone. Place under the broiler on high for 3 minutes or until cheese is melted.
- Serve immediately.