Turned the awesome classic Philly into a savory delicious soup with hoagie croutons!
It's soup night!
We're gonna do it right.
Soup is a special treat.
It is so good to eat.
That is our soup night song. Soup nights are every Wednesday and yes, we sing the song each week. Because we're weirdos and we love it. Philly cheesesteaks are a go-to meal for us when I need to fill up the monthly meal plan. It's not unusual for there to be variations -- and not just a Philly cheesesteak in sandwich form. I found this soup recipe in an edition of Food Network Magazine, which is the only magazine subscription I have. It looks so good in the pictures and I had to make it a couple times before I could get a good one. It's a fairly simple recipe and has turned out well each time I've made it. It has all the components needed for a great cheesesteak :)
What you need:
- 5 Tbsp. EVOO, divided
- 1 small onion, chopped
- 1 carrot, chopped
- 2 cloves minced garlic
- 1/3 cup + 2 Tbsp. all-purpose flour
- 2 tsp. Worcestershire sauce
- 1/2 tsp. hot sauce
- 6 cups chicken broth
- 2 soft hoagie rolls, cut into 1/2-inch cubes
- Salt and pepper
- 8 oz. cheddar cheese, shredded
- 8 oz. Provolone cheese, shredded
- 1 lb. shaved deli roast beef
- 1/4 cup sliced pepperoncini
- 2 Tbsp. fresh parsley, chopped, plus some for serving
- Heat 2 Tbsp. olive oil in a large stock pot over medium high heat. Add onion and carrot and cook for about 3 minutes, stirring on occasion. Add garlic and cook for 30 more seconds.
- Add 1/3 cup flour, Worcestershire sauce, and hot sauce. Cook while stirring on occasion for about 2 minutes.
- Add chicken broth and 2 cups of water. Bring to a boil, then reduce heat to medium low and cook for about 20 minutes.
- Meanwhile, toss bread cubes in 1 Tbsp. olive oil on a baking sheet. Season with salt and pepper, to taste.
- Bake in a preheated 400 degree oven until golden brown, about 7 minutes. Set aside.
- Puree the soup in a blender and then return to stock pot and bring to a boil once again.
- Reduce heat to medium low and simmer for 5 minutes.
- In a medium-sized bowl, toss cheddar, provolone, and 2 Tbsp. flour together.
- Whisk cheese mixture into soup slowly until melted. Then return to blender and puree until smooth.
- Return back to pot and bring to a low boil. Then remove from heat.
- Heat the last 2 Tbsp. olive oil in a large skillet over medium high heat. Add beef and cook until browned for about 3 minutes.
- Stir in pepperoncini and parsley. Season with salt and pepper.
- Ladle soup into bowls and then top with beef mixture, croutons, and additional parsley.
Speaking of cheesesteak not in sandwich form, I love these Philly Cheesesteak Egg Rolls. And as always, I have to share a recipe I want to try. Today, that recipe is Philly Cheesesteak Dip with Baked Pita Chips from Clean Eating. Sign me up for a bowl.
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