Philly Cheese Steak Soup Recipe

Philly Cheese Steak Soup is the most delicious soup recipe you'll eat this season. If you like cheesesteak sandwiches, then you'll love this bread bowl soup recipe.

4.63 from 108 votes

Philly Cheese Steak Soup is the most delicious soup recipe you'll eat this season. If you like cheesesteak sandwiches, then you'll love this bread bowl soup recipe.

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

Ingredients

For the Bread Bowls:

4 small round bread loaves to make bread bowls
olive oil for brushing

For the Soup:

2 lbs. thinly sliced roast beef
2 tbsp canola oil
2 tbsp unsalted butter
2 medium onions chopped
1 medium green pepper chopped
1 lb. button or cremini mushrooms caps with ½-inch stems, sliced
2 cloves garlic minced
¼ cup red wine cabernet sauvignon works well, optional
4 cups beef broth
1 10.5 oz French onion soup canned
2 tbsp Worcestershire sauce
½ cup heavy cream
4 slices provolone cheese or 8 oz. shredded

Instructions

For the Soup

Heat oven to 350°F (for the bread bowls).
Season the beef with kosher salt and freshly ground black pepper. Set aside.
2 lbs. thinly sliced roast beef
Heat a large skillet over medium heat and add the oil and butter. Add the onions and green pepper and cook 3 minutes or until softened.
2 tbsp canola oil, 2 tbsp unsalted butter, 2 medium onions, 1 medium green pepper
Add sliced mushrooms and cook an additional 3 minutes or until mushrooms have softened. Add the garlic and cook another 30 seconds – just long enough for the garlic to bloom and become fragrant. Transfer the vegetable mixture to a separate bowl and set aside.
1 lb. button or cremini mushrooms, 2 cloves garlic
If needed, heat a little more oil to the skillet and add enough meat just to cover the inside of the skillet. Brown the beef on both sides, about 1 minute per side (the beef may still be a little pink inside). Transfer the beef to a paper towel-lined plate, and repeat until all beef is browned.
With the heat set to medium-low, slowly add the wine while deglazing (scraping the browned bits off) the pan. Add the beef broth, French onion soup and Worcestershire sauce. Stir well.
¼ cup red wine, 4 cups beef broth, 2 tbsp Worcestershire sauce, 1 10.5 oz French onion soup
Add the vegetables and the beef back to the pot and bring to a boil.
Reduce the heat to low and simmer 30-60 minutes to thicken the soup.
Add the heavy cream and simmer an additional 15 minutes, stirring often so the cream won’t scorch.
½ cup heavy cream
When ready to serve, fill each bowl with soup and top with 1 slice of provolone or mound with shredded provolone.
4 slices provolone cheese
Set oven to broil and place the bowls of soup on the middle rack. Watch the soup carefully, so the cheese doesn’t burn. Broil until the cheese has melted and just beginning to toast.

For the Bread Bowls:

Cover a baking sheet with aluminum foil.
Use a serrated knife to cut ½-1 inch (depending on the size of your bread) off the top of the loaf. Hollow out the inside of the loaf, leaving about a 1-inch edge of bread around the perimeter.
4 small round bread loaves
Place the bread bowls and their tops on the prepared baking sheet and brush the insides, the edges and the tops of the bowls with olive oil.
olive oil
Bake for 15 minutes or until golden brown. Remove from the oven and set aside while soup cooks.

Video

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