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Cheesesteak Soup

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Cheesesteak Soup

Cheesesteak Soup

Cheesesteak Soup takes around 50 minutes from beginning to end. This recipe covers 40% of your daily requirements of vitamins and minerals. This main course has 923 calories, 64g of protein, and 59g of fat per serving. This recipe serves 4. If you have roast beef, onion, chicken broth, and It can be enjoyed any time, but it is especially good for Autumn.

Instructions

1
Preheat the oven to 400 degrees F.
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OvenOven
2
Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
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Olive OilOlive Oil
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Dutch OvenDutch Oven
3
Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes.
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Celery SeedCelery Seed
CarrotCarrot
GarlicGarlic
OnionOnion
4
Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes.
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Worcestershire SauceWorcestershire Sauce
Hot SauceHot Sauce
All Purpose FlourAll Purpose Flour
5
Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
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Chicken BrothChicken Broth
VegetableVegetable
WaterWater
6
Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper.
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Salt And PepperSalt And Pepper
Bread CubesBread Cubes
Olive OilOlive Oil
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Baking SheetBaking Sheet
7
Bake until golden and crisp, about 7 minutes; set aside.
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OvenOven
8
Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth.
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ProvoloneProvolone
CheeseCheese
All Purpose FlourAll Purpose Flour
SoupSoup
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BlenderBlender
WhiskWhisk
BowlBowl
PotPot
9
Pour back into the pot and bring to a low boil; remove from the heat.
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PotPot
10
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
11
Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.
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Salt And PepperSalt And Pepper
PeperonciniPeperoncini
CroutonsCroutons
ParsleyParsley
BeefBeef
SoupSoup
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BowlBowl
LadleLadle
12
Photograph by Johnny Miller
DifficultyExpert
Ready In50 m.
Servings4
Health Score47
Dish TypesLunchSoupMain CourseMain DishDinner
OccasionsFallWinter
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