Best Cheesesteak Soup Recipes

Cheesesteak Soup image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 16

5 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1/4 teaspoon celery seeds
2 cloves garlic, chopped
1/3 cup plus 2 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
6 cups low-sodium chicken broth
2 soft hoagie rolls, cut into 1/2-inch cubes
Kosher salt and freshly ground pepper
8 ounces cheddar cheese, shredded
8 ounces provolone cheese, shredded
1 pound shaved beef steak or roast beef
1/4 cup jarred sliced pepperoncini
2 tablespoons chopped fresh parsley, plus more for topping

Steps:

Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.

Cheesesteak Soup image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup canola oil
1 1/2 large onions, diced small
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 to 3 cups all-purpose flour
1 tablespoon granulated onion powder
2 tablespoons garlic powder
2 1/2 pounds beef tenderloin, sliced lengthwise and cubed
6 cups water
1/4 cup beef bouillon cube powder
8 ounces sliced American cheese
Bread bowls, hollowed out, for serving
Sliced chives, to garnish
Chopped parsley leaves, to garnish

Steps:

In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
Pour into bread bowls and garnish with chives and parsley.

Big Daddy's Cheesesteak Soup image

Provided by Sharon123

Categories Onions

Time 55m

Yield 4-6

Number Of Ingredients 15

1/4 cup canola oil
1 1/2 large onions, diced small
1/2 green bell pepper, diced small
1 -1 1/2 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1 1/2-2 cups all-purpose flour (it originally called for 3 cups, but that's too much)
1 tablespoon granulated onion powder
2 tablespoons garlic powder
2 1/2 lbs beef tenderloin, sliced lengthwise and cubed (you can use a less expensive cut of meat like stew meat or rump roast)
6 cups water
1/4 cup beef bouillon cube, powder
8 ounces sliced American cheese (or provolone cheese or sharp cheddar cheese)
bread bowl, hollowed out, for serving (use the bread that you hollowed out to make croutons!) (optional)
sliced chives, to garnish
chopped fresh parsley leaves, to garnish

Steps:

In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour(start with the 1 1/2 cups flour) and meat to pot with onions and green bell pepper.
Saute on medium high heat until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken(if not thick enough, add a little flour at a time till desired thickness). Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
Pour into bread bowls and garnish with chives and parsley. Enjoy!