Philly Cheesesteak Soup
A lightened-up version of a Philadelphia staple. Juicy thin-cut steak and melty provolone cheese give you all the best parts of the sandwich in soup form!
Ingredients
for the soup
- 1 1/2 pounds thin-cut steak cut into bite-size pieces & tossed with salt
- 3 Tbsp butter divided
- salt & pepper to season
- 2 yellow onions chopped
- 3 green bell peppers chopped
- 1 1/2 tsp garlic minced
- 4 cups beef stock
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tsp dried parsley
- 1 tsp sea salt plus more for seasoning
for serving
- 6 slices provolone cheese
- fresh parsley for garnish
- fresh bread for dipping
Instructions
for the soup
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Melt 1 Tbsp of butter in a stock pot over medium-high heat. Once it's melted, add steak to pot and cook until seared brown on all sides. (It shouldn't be cooked through, just seared.) Remove steak and set aside.
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In the same pot, melt the other 2 Tbsp of butter and add chopped onions and peppers. Sprinkle with more sea salt. Stir until coated in the butter and cook until the onions begin to caramelize, about 8-10 minutes.
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Add minced garlic to the pot and cook another 2-3 minutes.
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Return the steak to the pot and add in the beef stock and all of the spices.
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Stir to combine. Bring the pot to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 30 minutes.
for serving
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Ladle soup into a bowl and top with a slice of provolone cheese. I recommend leaving it undisturbed for a few minutes so the cheese can start to melt.
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Garnish with fresh parsley.
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Be sure to serve some bread alongside for dipping and scooping up all that yummy, cheesy goodness!