Yield: Serves 4 | Prep Time: 30 minutes | Cook Time: 45–50 minutes
One of my close friends was moving to Philadelphia, and I was planning to throw her a bon voyage dinner to see her off. She had talked so much about her anticipation for her first authentic Philly cheesesteak that I wanted to surprise her with a soup version, complete with plenty of melted provolone cheese.
INGREDIENTS
3 tablespoons olive oil
2 thick slices sourdough bread, cubed
1 teaspoon finely minced garlic
2 carrots, chopped
1 small onion, chopped
8 ounces cremini mushrooms, sliced
1–2 teaspoons finely minced fresh thyme
1/3 cup all-purpose flour
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
5 ounces sharp cheddar cheese, shredded
5 ounces provolone cheese, shredded, plus 1 cup shredded provolone for garnish
1 pound top round steak, thinly sliced
1 green bell pepper, seeded and sliced into strips
DIRECTIONS
1. In a medium bowl, toss 1 tablespoon of the olive oil with the sourdough bread cubes and garlic. Put the bread cubes in a small skillet and cook over medium-high heat until browned and crispy. Set aside.
2. In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the carrots, onion, and mushrooms and cook until the vegetables are soft. Add the thyme and stir.
3. Add the flour and cook for 3 to 4 minutes, being careful not to burn the flour. Add the broth, Worcestershire sauce, and hot sauce. Reduce to medium-low and simmer for about 15 minutes.
4. Preheat the oven to broil. Carefully transfer the soup to a blender and puree until smooth. (Alternatively, blend the soup directly in the pot using an immersion blender.)
5. Return the soup to the pot (if necessary) and bring to a boil over medium-high heat. Remove the soup from the heat and stir in the cheddar and provolone cheeses until melted.
6. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the top round steak and bell pepper and cook until the beef is browned and the peppers are softened.
7. Divide the beef and peppers among four broiler-safe soup bowls. Add some of the bread cubes and top with the hot soup. Sprinkle each bowl with some of the provolone. Broil until the cheese melts, about 4 minutes. Serve immediately.