Philly Cheesesteak Soup in Bread Bowls is like a warm hug on a chilly day. Imagine all the rich, savory flavors of a classic Philly cheesesteak, but in a cozy, creamy soup format! And the best part? You get to enjoy this deliciousness straight from edible bread bowls, which not only holds the soup but also adds a delightful chewiness with every bite. This dish is perfect for gatherings with friends or a casual weeknight dinner. It brings the soul of Philadelphia right to your kitchen. So, grab your ingredients, and let’s create something unforgettable together!
Why This Recipe Works
This Philly Cheesesteak Soup in Bread Bowls combines the elements of a classic Philly cheesesteak with a comforting soup, offering a delightful fusion of flavors and textures. The bread bowls enhance the experience by keeping the soup warm while adding a satisfying chewiness with each bite. It’s a winning combination that makes this soup a standout dish.
Why You’ll Love This Philly Cheesesteak Soup in Bread Bowls
You’ll fall in love with this delightful recipe because it’s easy to prepare, deeply satisfying, and perfect for any occasion. The rich, savory broth packed with steak, onions, and mushrooms is wonderful for cozy gatherings or everyday meals. Plus, the fun of dipping into bread bowls adds a unique twist, making each serving even more special.
Ingredients
- 1 1/2 pounds steak (thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 4 tablespoons all-purpose flour, divided
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 onions (peeled, cut in half, and very thinly sliced)
- 2 tablespoons butter, divided
- 1 pinch sugar
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon dried thyme
- 4 cups beef stock
- 4 loaves sourdough bread (round, cut out into bowls)
- 4 slices provolone cheese
Preparing the Flavored Steak
Season and Sear the Steak
First, grab a small bowl and combine the shaved steak with salt, black pepper, and onion powder. Toss in 2 tablespoons of the all-purpose flour to coat it evenly. Now, heat a large skillet over medium heat and add the olive oil. Sear the seasoned steak on one side without stirring for a couple of minutes to get a nice crust. Flip, sear the other side, and then stir in the Worcestershire sauce. Cook until the meat is thoroughly browned, then remove it from the pan and set aside.
Caramelizing the Onions
Sauté the Onions
In the same skillet, melt 1 tablespoon of butter. Add the sliced onions and sauté until they soften and begin to brown. Stir in a pinch of sugar; this will help with the caramelization. Continue cooking until those onions are beautifully caramelized, which takes about 8-10 minutes. Once done, remove from the skillet and set aside.
Cooking the Mushrooms
Sauté the Mushrooms and Garlic
Still using that wonderful skillet, melt the remaining tablespoon of butter. Toss in the sliced mushrooms and cook, stirring occasionally, until they soften and turn lightly browned. Add the dried thyme and minced garlic, stirring well for an additional minute. Now sprinkle in the remaining 2 tablespoons of all-purpose flour and cook for 1 minute, allowing that flour to absorb the flavors.
Combining the Ingredients
Simmer the Soup
In a large soup pot or Dutch oven, combine the caramelized onions, the cooked mushroom mixture, and the beef stock. Bring everything to a gentle simmer over medium heat and let it cook for 10 minutes. It’s important to let those flavors meld together. After that, stir the cooked steak back into the pot and continue to simmer for another 5 minutes.
Baking the Bread Bowls
Prepare the Bread Bowls
While your soup is simmering, grab those sourdough rounds. Cut the center out of each loaf to create bowls. Place them on a foil-lined baking sheet. Once your soup is ready, ladle the hot soup into the bowls and top each with a slice of provolone cheese.
Broil to Perfection
Set your oven to broil and place the baking sheet under the broiler. Cook just until the cheese melts and starts to brown, keeping an eye on it to prevent burning.
Serving Suggestions
Serve your Philly Cheesesteak Soup in Bread Bowls hot. For a finishing touch, add a sprinkle of fresh herbs or some extra cheese on top. Pair it with a crisp green salad or crunchy potato chips, and you’ll have a complete meal that’s sure to please.
Tips for Success
- Ensure your steak is thinly sliced for a quicker cook time.
- Regularly stir the caramelizing onions to prevent burning; you want them perfectly golden, not black.
- Using high-quality beef stock will give you the richest flavor and elevate your soup.
Variations
- If you want to adjust the recipe, substitute the beef with chicken or turkey for a lighter version.
- Consider adding bell peppers for extra sweetness and crunch.
- You might also experiment with different types of cheese, like Cheez Whiz or cheddar, to mix things up.
Storage Tips
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It’s great for meal prep!
- When you reheat, do so in a saucepan over medium heat. Add a splash of broth if it looks thick.
- Word of caution: Bread bowls are best eaten fresh; they may become soggy when stored.
FAQs
1. Can I make this soup ahead of time?
Yes! You can prepare the soup in advance and store it in the refrigerator. Just reheat it before serving.
2. What type of steak is best for this recipe?
Use ribeye or sirloin cuts since they have great flavor and tenderness when cooked.
3. Can I freeze this soup?
Absolutely! You can freeze Philly Cheesesteak Soup, but it’s preferable to store it without the bread bowls.
4. What if I don’t have sourdough bread?
No worries! Any sturdy bread will work, just ensure it can hold the soup without falling apart.
5. Is this recipe spicy?
This recipe is not inherently spicy, but if you like heat, feel free to add hot sauce or red pepper flakes for a kick.
Enjoy this warm and satisfying Philly Cheesesteak Soup in Bread Bowls, perfect for any gathering or cozy night in. The heartiness of the steak paired with the creamy cheese creates a soul-warming delight, sure to be a favorite in your recipe repertoire.
Print
Philly Cheesesteak Soup in Bread Bowls
This Philly Cheesesteak Soup brings rich flavors and comforting warmth. Served in edible bread bowls, it’s perfect for gatherings or cozy dinners.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 1/2 pounds steak (thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 4 tablespoons all-purpose flour, divided
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 onions (peeled, cut in half, and very thinly sliced)
- 2 tablespoons butter, divided
- 1 pinch sugar
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon dried thyme
- 4 cups beef stock
- 4 loaves sourdough bread (round, cut out into bowls)
- 4 slices provolone cheese
Instructions
- Season steak with salt, pepper, and onion powder. Coat with flour.
- Sear seasoned steak in a skillet with olive oil, then set aside.
- Sauté sliced onions in butter until caramelized, then set aside.
- Cook mushrooms and garlic in remaining butter, add flour and mix.
- Combine onions, mushroom mixture, and beef stock. Simmer for 10 minutes, then add steak and simmer for another 5.
- Prepare bread bowls by cutting centers out of sourdough loaves. Fill with soup and top with cheese.
- Broil until cheese melts and is slightly browned.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use thinly sliced steak for a quicker cook time.
Stir caramelizing onions regularly for even browning.
High-quality beef stock enhances the soup’s flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 2g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
