| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1025 |
| Total Fat | 72 g |
| Saturated Fat | 31 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 62 g |
| Cholesterol | 167 mg |
| Sodium | 1599 mg |
Reviews
I do it understand all the back and forth with puréeing the liquid! There is only one carrot so there really isn’t anything to purée! If this is cheesesteak, where are the bell peppers? I have altered and will see
I make this soup with leftover prime rib from the holiday meal. We look forward to it as much as the holiday meal!
I have made this soup many times for my twenty-something son as it is his absolute favorite! I do use deli beef most of the time to avoid the slicing, but the full beefy texture and flavor of sliced steak is definitely preferable. The mess of cheese at the bottom of the pot is outweighed by the expression on my son’s face!
I’ve made this soup twice in the past 3 weeks. Dealing with cancer I have to blend foods I blend this close my eyes and tasty Philly cheese steak. Wonderful.
We love this recipe! Today we made it with leftover prime rib from Christmas dinner. It’s the perfect dinner for a cold winter day!
We make this soup a lot! It’s one of my husband’s favorites. I use an emersion blender, and it works great to get all of the bits off the bottom & avoids the mess of transferring from the pot to a blender! I also use a little butter to bring some richness & smoothness to the soup. So good
Didn’t make the croutons (forgot to buy bread) and used a stick blender. Also used a high quality deli roast beef–chopped it into spoon sized pieces and cooked as directed. It was delicious. My husband liked it with extra hot sauce. The cheese soup was so smooth and could be used as a base for different soups. It’s a keeper!
Followed recipe throughout. Biggest issue – cheese would NOT blend and became a lump at the bottom of my stock pot. I tried everything and clean-up with the blender and stockpot was a nightmare. I felt croutons needed some additional seasoning, so I used Nature’s Seasoning Mix (my go to). I think next time (if I do it again) I will use my cheeses used for “mac & cheese mixture” or a better melting and blending cheese or Velveeta.
Soup flavor – excellent. I actually crispy cooked my leftover roast beef from a party where we served steak sandwiches and added to the soup at the end. I did not add the pepperocinis but plan to add mushrooms if I make again. (BTW – I am famous for modifying recipes.)
I gave this 3 stars as a compromise – 0 for the issues; 5 for the taste.
UNBELIEVABLY GOOD! Flavors are layered. Easy to create. A MUST HAVE soup recipe for any family.
terrific soup, substitute portabella mushrooms for a vegetarian option