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Cheesesteak Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
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Ingredients

5 tablespoons extra-virgin olive oil

1 small onion, chopped

1 carrot, chopped

1/4 teaspoon celery seeds

2 cloves garlic, chopped

1/3 cup plus 2 tablespoons all-purpose flour

2 teaspoons Worcestershire sauce

1/2 teaspoon hot sauce

6 cups low-sodium chicken broth

2 soft hoagie rolls, cut into 1/2-inch cubes

Kosher salt and freshly ground pepper

8 ounces cheddar cheese, shredded

8 ounces provolone cheese, shredded

1 pound shaved beef steak or roast beef

1/4 cup jarred sliced pepperoncini

2 tablespoons chopped fresh parsley, plus more for topping

Directions

  1. Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
  2. Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
  3. Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
  4. 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. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.

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