Philly Cheesesteak Soup (Print Version)

# Ingredients:

→ Beef

01 - 1 pound thinly sliced steak or top round cuts
02 - 1 medium green bell pepper, sliced thin
03 - 2 tablespoons of olive oil

→ Soup Base

04 - 1 cube of bouillon, optional for extra flavor
05 - 6 cups broth made from beef
06 - 1 teaspoon your favorite hot sauce
07 - 1 tablespoon Worcestershire sauce
08 - ⅓ cup plain flour
09 - 3 minced garlic cloves
10 - 2 celery stalks, chopped up
11 - 1 carrot, diced
12 - 1 onion of medium size, diced
13 - 1 tablespoon olive oil
14 - 1 cup heavy cream
15 - 8 ounces shredded provolone cheese
16 - 8 ounces shredded white cheddar
17 - 2 tablespoons chopped parsley (use fresh for best taste)

→ Croutons

18 - ¼ cup olive oil
19 - Salt and pepper, add as you like
20 - ½ baguette, cubed into 1-inch chunks

# Instructions:

01 - Warm olive oil over medium heat in Dutch oven. Brown the beef slices, cooking for about 3 minutes. Softly cook the bell pepper for 2 minutes. Transfer both to a plate when done.
02 - Use the same pot and warm oil. Stir in the onion, celery, and carrot. Let it cook 3-5 minutes until the onion is see-through. Toss in garlic, stir briefly for 30 seconds, then mix in flour. Add hot sauce, Worcestershire, and a sprinkle of salt and pepper. Cook for another minute.
03 - Pour in broth along with the optional cube of bouillon. Get it boiling, then bring to a gentle simmer for about 15 minutes. Use an immersion blender to blend it all smooth.
04 - Mix in cream and sprinkle in both cheeses. Let this simmer for 5 minutes until creamy. Stir half the beef mixture into the soup before taking it off the heat.
05 - Spread bread cubes on a baking sheet after tossing with oil, salt, and pepper. Pop into a 400°F oven for 7-10 minutes or until crispy and golden.
06 - Spoon soup into bowls and top it with the beef you saved and freshly baked croutons.

# Notes:

01 - Thin slices of beef are key for tender bites.
02 - Don’t let veggies burn—keep watch for bitterness.
03 - Adjust salt levels at the end so it’s just right.
04 - This stays fresh in the fridge for 5 days or freezes well for up to 3 months.

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