Rich hearty Philly Cheese Steak Soup, with a cheese toast topper!
Heaven in a bowl! That’s what we’re serving up today.
If you love a classic Philly Cheesesteak Sandwich, piled high with shaved steak, peppers, onions, and cheese, you are going to go nuts over our soup version… It contains all the components of the great Philadelphia-style sandwich, yet with less carbs, fat, and calories.
There’s nothing I crave more often than a big meaty sandwich, on freshly baked bread.
Yet now that I’m in my forties, I don’t get to enjoy a two-handed beast of a sandwich nearly as often as I’d like.
You know… Carbs, calories, making good decisions, blah, blah, blah. Sometimes I get so tired of being an adult.
But I digress. If you are craving a giant beefy sandwich, yet are trying to walk the straight and narrow, today’s Philly Cheese Steak Soup is a good compromise.
It has the succulent beef, the onions, the peppers, and the provolone cheese.
Our Philly Cheese Steak Soup is even topped with one slice of french bread, a thoughtful substitute for the enormous french-style sub rolls the sandwich is usually served on.
Instead of bulk, this soup has substance.
The base is an intense beefy broth, with a splash of cognac and tons of veggie flavor. On top of the peppers and onions, I’ve added mushrooms and new potatoes to provide depth and texture.
In a traditional Philly Cheesesteak Sandwich, ribeye steaks are thinly shaved and cooked on a griddle. However, it would be a waste to simmer ribeyes in soup. Chuck roast provides a similar fatty beef flavor in this Philly Cheese Steak Soup, without the expense of steaks.
You can thinly shave the chuck roast if you like, but I find Philly Cheese Steak Soup is easier to eat when you cut the beef and veggies in small bite-size pieces.
They fit better on a soup spoon!
Philly Cheese Steak Soup is extremely satisfying. It’s best with a piece of provolone cheese toast over the top, to soak up the broth, sort of like French Onion Soup.
However, you can skip the cheese toast if you like.
Next time you’re hankering for a sandwich, give our Philly Cheese Steak Soup a try.
You’ll be so glad you did!
Philly Cheese Steak Soup
- 2 pounds beef chuck roast cut into bite-size pieces
- 3 tablespoons butter, divided
- 2 bell peppers, seeded and chopped
- 1 large onion, peeled chopped
- 4 cloves garlic, minced
- 12 ounces button mushrooms, quartered
- 16 ounces baby new potatoes, quartered
- 8 cups beef broth
- 1 tablespoon fresh thyme leaves, 1 teaspoon dried
- 1/4 cup cognac or brandy
- 12 slices French bread from a large loaf
- 12 slices provolone cheese
- Salt and pepper
Place a large 6-8 quart pot over medium-high heat. Add the peppers and sear in a dry pan for 2 minutes, to char the edges. Then scoop out of the pot and set aside.
- Next add 1 tablespoon butter, onions, and garlic. Sauté for 2-3 minutes and toss the beef pieces, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper. Stir and brown the beef, until seared on all sides. Then stir in the mushrooms, potatoes, bell peppers, broth, thyme, and cognac.
- Bring the soup to a boil. Cover the pot with a heavy lid, and lower the heat to simmer. Simmer the soup for 1 hour, or until the beef is very tender.
Meanwhile, preheat the oven to 400 degrees F. Cut twelve 1-inch slices from a wide loaf of French bread. Spread the remaining butter over the bread slices. Bake the bread until the toast is crisp, about 5 minutes. Then cover each piece of toast with a slice of provolone cheese. Place back in the oven for 3 minutes, or until the cheese melts.
To Serve: Ladle the soup into bowls. Then place one piece of cheese toast over the top of each bowl, French onion soup style.
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