Cheesesteak Soup

Name: Cheesesteak Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 carrot, chopped; 0 teaspoons celery seeds; 42 grams all-purpose flour; 2 Tbsps chopped fresh parsley, plus more for topping; 2 cloves garlic, chopped; 1 teaspoons hot sauce; 4 servings Kosher salt and freshly ground pepper; 1 liters low-sodium chicken broth; 5 Tbsps extra-virgin olive oil; 1 small onion, chopped; 31 grams jarred sliced pepperoncini; 31 grams jarred sliced pepperoncini; 227 grams provolone cheese, shredded; 454 grams shaved beef steak or roast beef; 227 grams cheddar cheese, shredded; 2 soft hoagie rolls, cut into 1/2-inch cubes; 2 teaspoons Worcestershire sauce

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

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes.

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Celery Seed

Carrot

Garlic

Onion

Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes.

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Worcestershire Sauce

Hot Sauce

All Purpose Flour

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 Broth

Vegetable

Water

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 Pepper

Bread Cubes

Olive Oil

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Baking Sheet

Bake until golden and crisp, about 7 minutes; set aside.

Equipment you will use

Oven

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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Provolone

Cheese

All Purpose Flour

Soup

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Blender

Whisk

Bowl

Pot

Pour back into the pot and bring to a low boil; remove from the heat.

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Pot

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Peperoncini