Description
Philly Cheesesteak Soup in Bread Bowls is a comforting dish that captures all the flavors of the classic sandwich in a creamy soup, served inside a crusty bread bowl. It's easy to make and a crowd-pleaser!
Ingredients
Scale
1.5 lbs Sirloin Steak or Ribeye
4 to 6 units Sourdough Bread Bowls
2 large Green Bell Peppers
1 large Yellow Onio
4 cups Beef Broth
1 cup Heavy Cream
8 oz Provolone Cheese
1/4 cup All-Purpose Flour
4 tbsp Butter
1 tbsp Worcestershire Sauce
3 cloves Garlic
Instructions
- Slice off the top of the bread bowls and pull out the fluffy inside, leaving about an inch of crust. Toast in a 350°F oven for 5 minutes
- Heat a large pot over medium-high heat. Cook the thinly sliced beef until browned. Remove the beef and set aside
- Melt butter in the same pot. Add diced onions and green peppers; sauté until soft. Add minced garlic and cook for another minute
- Sprinkle flour over the veggies and stir for 2 minutes. Gradually pour in beef broth while stirring to avoid lumps. Bring to a simmer
- Add the cooked beef back to the pot, along with Worcestershire sauce, salt, and pepper. Simmer for 10 minutes
- Lower heat and stir in heavy cream and provolone cheese until melted and creamy. Ladle into toasted bread bowls
Notes
Freezing the steak for 30 minutes before slicing helps achieve thin cuts.
Do not let the soup boil after adding cheese and cream to avoid curdling.
Adjust seasoning with salt and pepper according to taste.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg