Description
Indulge in the rich and comforting flavors of a classic Philly Cheese Steak in soup form with this delicious recipe. Savory roast beef, caramelized onions, peppers, and mushrooms simmered in a flavorful broth, topped with gooey melted cheese, all served in a warm bread bowl.
Ingredients
Units
Scale
For the Bread Bowls:
- 4 small round bread loaves to make bread bowls
- Olive oil for brushing
For the Soup:
- 2 pounds thinly sliced roast beef
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 pound button or cremini mushrooms, caps with 1/2-inch stems, sliced
- 2 cloves garlic, minced
- 1/4 cup red wine, cabernet sauvignon works well, optional
- 4 cups beef broth
- 1 10.5 ounce can French Onion Soup
- 2 tablespoons Worcestershire Sauce
- 1/2 cup heavy cream
- 4 slices Provolone cheese or 8 ounces shredded
Instructions
- For the Soup: The best and easiest way to get the beef as thin as needed is to ask your butcher to slice it across the grain and 2-3mm (1/16th inch thick).
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Notes
- For a lighter version, you can use low-fat cheese and substitute half-and-half for heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 571 kcal
- Sugar: 5g
- Sodium: 1429mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 143mg
