Philly Cheesesteak Soup

  • 1 1/2 pounds beef sirloin or ribeye, thinly sliced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/3 cup all-purpose flour, divided
  • 2 yellow onions, quartered, thinly sliced
  • 2 green bell peppers, seeds removed, thinly sliced
  • 3 cloves garlic, minced
  • extra-virgin olive oil, as needed
  • 1/2 teaspoon dried thyme
  • 1 (32 oz.) package beef stock, warmed
  • 4 sourdough bread bowls, hollowed out
  • 4-8 slices provolone or American cheese
  • kosher salt and freshly ground pepper, to taste
  1. Season sliced beef generously with salt and pepper, then sprinkle 2 tablespoons flour, garlic and onion powders over it and toss until evenly coated.
  2. Heat 2-3 tablespoons olive oil in a large stock pot over medium-high heat and, working in batches, sear beef until browned on both sides. Transfer to a separate plate and set aside.
  3. Heat another 2 tablespoons olive oil in stock pot and sauté onion and green bell pepper until softened, 7-8 minutes.
  4. Season generously with salt and pepper, then cook for another 6-8 minutes, or until onions start to caramelize.
  5. Add in garlic and thyme and cook for 1-2 minutes, or until fragrant, then sprinkle remaining flour over the veggies, stirring until evenly coated.
  6. While stirring continuously, gradually stir in warmed beef broth until fully incorporated. Bring soup to a boil, then reduce heat to a simmer and cook for 10-15 minutes, or until slightly thickened.
  7. Return beef to pot and cook for 5-10 minutes, or until thickened, then scoop soup into hollowed out bread bowls.
  8. Top each bread bowl with 1-2 slices provolone cheese, then place in oven and broil for 2-3 minutes, or until cheese is melted and bubbly.
  9. Remove from oven and serve hot, garnished with extra thyme and scooped out bread toppers, if desired!

Print Friendly, PDF & Email