Ingredients
Scale
- 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