Description
This Philly Cheese Steak Soup recipe is a hearty and comforting twist on the classic sandwich, served in delicious homemade bread bowls. Rich and savory soup loaded with thinly sliced roast beef, onions, peppers, mushrooms, and topped with gooey Provolone cheese.
Ingredients
Units
Scale
Bread Bowls:
- 4 small round bread loaves to make bread bowls
- Olive oil for brushing
Soup:
- 2 pounds thinly sliced roast beef
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 pound button or cremini mushrooms, caps with 1/2-inch stems, sliced
- 2 cloves garlic, minced
- 1/4 cup red wine (cabernet sauvignon works well, optional)
- 4 cups beef broth
- 1 10.5 ounce can French Onion Soup
- 2 tablespoons Worcestershire Sauce
- 1/2 cup heavy cream
- 4 slices Provolone cheese or 8 ounces shredded
Instructions
- For the Soup: The best and easiest way to get the beef as thin as needed is to ask your butcher to slice it across the grain and 2-3mm (1/16th inch thick).
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- For the Bread Bowls: Cover a baking sheet with aluminum foil.
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Notes
- Be sure to watch the soup under the broiler to prevent burning.
- Feel free to customize the soup with your favorite cheese or toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 4g
- Sodium: 1260mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 145mg
