Hi everybody. How’s the weather in your area? It’s seriously cold here today. The temperature is below freezing and the wind is blowing like crazy. It feels more like mid winter than fall. So I thought I’d make some soup for lunch to chase the chill away. And this recipe for Philly Cheesesteak soup that I found in the Foot Network Magazine fit the bill perfectly–after I tweaked the ingredients to improve the flavor and eliminated a few unnecessary steps to speed preparation.
If you love Philly Cheesesteak sandwiches, then you’ll love this rich, cheesy soup. I served it with a tossed salad, crusty bread, and iced tea.
Ingredients
4 tablespoons olive oil, divided
1 small onion, chopped
1 carrot, chopped
1/4 teaspoon celery seeds
2 cloves garlic, chopped
1/4 cup flour
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
8 cups chicken broth
2 hoagie rolls, cut into cubes
Kosher salt and freshly ground pepper
8 ounces sharp cheddar cheese, shredded
8 ounces provolone cheese, shredded
1 pound shaved beef steak or roast beef (I used Steak-Umm frozen sliced beef)
1/4 cup jarred sliced pepperoncini
2 tablespoons chopped fresh parsley, plus more for topping
Directions
Preheat the oven to 400 degrees. Heat 2 tablespoons of olive oil in a heavy-bottomed soup pot over medium heat. Add the onion, carrot, celery seeds, and garlic; cook for 3 minutes. Add the flour, Worcestershire sauce, and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth. Bring to a boil then reduce the heat and cook until the vegetables are tender, about 20 minutes. Add the cheddar and provolone cheese and slowly whisk into the soup until melted. Pour the soup in batches into a blender and puree until smooth. Pour back into the pot and simmer on low.
Meanwhile, toss the bread cubes with 2 tablespoons of olive oil on a baking sheet; season with salt and pepper. Bake until golden brown, about 7 minutes; set aside.
While the croutons are baking, cook the frozen beef slices in a large skillet until browned. Stir in the pepperoncini and parsley then season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons, and more parsley.
Afternoon Artist 