Prepping for Winter Philly Cheesesteak Soup

Warm up with this easy weeknight soup that brings together all the classic flavours of a Philly cheesesteak-onions, cheese, and peppers-in one cozy bowl. Dive into the recipe and treat your taste buds to a delicious adventure!

INGREDIENTS

2 Tbsp. vegetable oil, divided

Half cup chopped green bell pepper

2/3 lb. chuck roast, cut into cubes

Kosher salt

Freshly ground black pepper

1 onion, chopped

1 red bell pepper, chopped

1 green bell Pepper, chopped

2 cloves garlic, minced

2 Tbsp. all-purpose flour

3 cups low-sodium beef broth

2 Tbsp. heavy cream

1 1/2 cups shredded provolone, divided

2 sourdough boules, for serving

1 Tbsp. freshly chopped parsley, for garnish

DIRECTIONS

Step 1
Preheat oven to broil and line a small baking sheet with parchment paper. In a large pot over medium heat, heat 1 tablespoon oil. Add steak and season with salt and pepper. Sear on all sides until meat is deeply golden and cooked through, 8 to 10 minutes. Remove meat and set aside.

Step 2
Add remaining oil to pot and add in onions and peppers. Cook until onions are partially translucent and peppers have softened, 3 to 4 minutes. Add garlic and cook until fragrant, then season with salt and pepper and sprinkle all over with flour. Cook 2 minutes, until flour turns slightly golden.

Step 3
Add in broth, cream, and 1/2 cup provolone. Stir to combine and bring to a simmer. Cook 10 minutes to allow soup to thicken slightly and flavours to meld.

Step 4
Cut the top off breads and scoop out the inside bread to create a bowl. Cube bread removed from top of loaf. Place on a prepared baking sheet.

Step 5
When soup is thickened, stir in beef and ladle into bread bowls. Top with cubed bread and remaining cheese and broil until cheese is melty and golden.

Step 6
Garnish with parlsey before serving.