If you love Philly Cheese Steak sandwiches, grab a spoon! You'll love this recipe for Smith's Chef Jeff Jackson's Philly Cheese Steak Soup.
- 1 ½-2 lbs. flank steak, thin sliced and cut into bite-size pieces
- Salt and pepper to taste
- 6 tbsp. butter
- 1 onion, diced
- 1 tbsp. garlic, minced
- 8 oz. mushrooms, sliced
- 1 red bell pepper, diced
- 6 tbsp. flour
- 2 tbsp. Worcestershire sauce
- ½ tsp. hot sauce
- 1 qt. beef broth
- 1 c. heavy cream
- ½ lb. provolone cheese, shredded
- ½ lb. American cheese slices, diced
- 1 baguette, sliced
- Chopped parsley for garnish
1. Preheat your oven to 375. Warm a dutch oven or heavy bottomed pot over med-high heat. Season the steak with salt and pepper. Toss to combine. Add the butter to the pot along with a little cooking oil to prevent the butter from burning. Add the steak and brown on all sides cooking in batches as not to overcrowd the pan. When the steak is brown, remove it from the pan and set aside.
2. Add the onion, garlic, mushrooms, and bell pepper to the same pan. Cook for 8-10 minutes stirring frequently. Add the flour and stir to combine. Add the beef broth, Worcestershire and hot sauce and bring to a boil. Reduce the heat and simmer for 10 minutes.
3. Add the heavy cream and return to a simmer. Simmer for 5 minutes. As the soup simmers, place the sliced baguette on a sheet pan and sprinkle a little provolone on each slice. Stir the remaining provolone and American cheese into the soup. Stir until the cheese is melted into the soup. Return the steak to the pot and stir to combine. Turn the heat to low.
4. Place the baguette into the oven and toast until the cheese is melty and browning. Serve the soup in a bowl and garnish with a cheesy baguette and some chopped parsley. Enjoy!
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