Cheesesteak Soup! So delicious!


  • 2 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 2 carrots, chopped
  • ½ teaspoon celery seeds
  • 2 small rolls
  • ⅓ cup flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 4 cups low sodium chicken broth
  • 5 ounces cheddar cheese, shredded
  • 5 ounces provolone cheese, shredded
  • 1 pound top round steak, thinly sliced (see note below)
  • 1 green pepper, sliced
  • 1⅓ cups provolone for topping (optional)


 1-Cut rolls into cubes and toss with 1 tablespoon olive oil, ½ teaspoon garlic powder and salt/pepper to taste. Heat in a frying pan over medium heat until browned and crispy. Set aside.

2-In a large pot, heat 1 tablespoon of olive oil. Add carrots, onions and celery seed. Cook just until the onion is softened. Add flour and let cook an additional 3 minutes stirring occasionally. Add 4 cups of chicken broth, Worcestershire sauce and hot sauce. Let simmer until onions and carrots are very soft (about 15 minutes).

3-Using a blender or hand blender, puree the soup until creamy. (Remember do not seal hot soup in a blender). Return it to the heat and bring to a boil. Remove from heat and add 5oz of each cheese. Stir until melted.

4-Heat 1 tablespoon of olive oil over medium-high heat. Add beef & green peppers and cook until browned. This will only take a couple of minutes.

5-Place equal amounts of beef in each bowl. Add about ⅓ cup of bread cubes and top with hot soup. Sprinkle with topping cheese and broil on high for 4 minutes or until cheese is browned and bubbly.

Place your steak in the freezer for 20 minutes before cutting. A partially frozen steak is much easier to slice thinly.

Popular posts from this blog

Pizza Pasta Bake