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cheesesteak soup
cheesesteak soup

cheesesteak soup
Story and Background: Cheesesteak Soup is a comforting and rich dish that takes inspiration from the iconic Philly Cheesesteak sandwich, known for its juicy steak, melted cheese, and sautéed onions and peppers. This soup encapsulates all…
cheesesteak soup
Source
Ingredients:
1
Servings
  • 1
    lb
     (450g) ribeye steak, thinly sliced
  • 1
    tbsp
     olive oil
  • 1
    item
     large onion, diced
  • 1
    item
     green bell pepper, diced
  • 1
    item
     red bell pepper, diced
  • 2
    clove
     garlic, minced
  • 960
    ml
     (1 liter) beef broth
  • 240
    ml
     (240 ml) heavy cream
  • 1
    tbsp
     cornstarch mixed with 2 tablespoons water (slurry)
  • 1
    item
     ½ cups (180g) shredded provolone cheese
  • 240
    ml
     (120g) shredded cheddar cheese
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped (optional for garnish)
cheesesteak soup
Instructions:
  1. Prepare the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the thinly sliced steak and cook until browned. Remove from the pot and set aside.
  2. Sauté Vegetables: In the same pot, add the diced onion and bell peppers. Sauté until the vegetables are soft and onions are translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
  3. Create the Broth Base: Pour in the beef broth, stirring to combine with the vegetables. Bring the mixture to a simmer.
  4. Thicken the Soup: Stir in the heavy cream and bring back to a simmer. Add the cornstarch slurry while continuously stirring to thicken the soup slightly.
  5. Add Cheese: Gradually add the shredded provolone and cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth.
  6. Combine Meat: Return the cooked steak to the pot, stirring to combine. Let the soup simmer gently for another 5 minutes, allowing the flavors to meld.
  7. Season and Serve: Taste and season with salt and pepper. Serve hot, garnished with chopped parsley if desired.
  • 1
    lb
     (450g) ribeye steak, thinly sliced
  • 1
    tbsp
     olive oil
  • 1
    item
     large onion, diced
  • 1
    item
     green bell pepper, diced
  • 1
    item
     red bell pepper, diced
  • 2
    clove
     garlic, minced
  • 960
    ml
     (1 liter) beef broth
  • 240
    ml
     (240 ml) heavy cream
  • 1
    tbsp
     cornstarch mixed with 2 tablespoons water (slurry)
  • 1
    item
     ½ cups (180g) shredded provolone cheese
  • 240
    ml
     (120g) shredded cheddar cheese
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped (optional for garnish)
1
Servings
0

Prepare the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the thinly sliced steak and cook until browned. Remove from the pot and set aside.

Sauté Vegetables: In the same pot, add the diced onion and bell peppers. Sauté until the vegetables are soft and onions are translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

Create the Broth Base: Pour in the beef broth, stirring to combine with the vegetables. Bring the mixture to a simmer.

Thicken the Soup: Stir in the heavy cream and bring back to a simmer. Add the cornstarch slurry while continuously stirring to thicken the soup slightly.

Add Cheese: Gradually add the shredded provolone and cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth.

Combine Meat: Return the cooked steak to the pot, stirring to combine. Let the soup simmer gently for another 5 minutes, allowing the flavors to meld.

Season and Serve: Taste and season with salt and pepper. Serve hot, garnished with chopped parsley if desired.

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