PHILLY CHEESE STEAK SOUP IN A BREAD BOWL DELICIOUS
Philly
Cheese Steak Soup is the most delicious soup recipe this season. If
you like cheesesteak sandwiches, then you’ll love this bread bowl soup recipe.
It’s filled with all of the same ingredients and flavors, but it’s in soup
form, in a bread bowl, with plenty of extra cheese!
PREP TIME : 10 mins
COOK TIME : 1 hour
TOTAL TIME: 1 hour 10 mins
SERVINGS : 4
INGREDIENTS
FOR THE BREAD BOWLS:
·
4
small round bread loaves to make bread bowls
·
Olive
oil for brushing
FOR THE SOUP:
·
2
pounds thinly sliced roast beef
·
2
tablespoons canola oil
·
2
tablespoons unsalted butter
·
2
medium onions chopped
·
1
medium green pepper chopped
·
1
pound button or cremini mushrooms caps with ½-inch stems, sliced
·
2
cloves garlic minced
·
¼
cup red wine cabernet sauvignon works well, optional
·
4
cups beef broth
·
1
10.5 ounce can French Onion Soup
·
2
tablespoons Worcestershire Sauce
·
½
cup heavy cream
·
4
slices Provolone cheese or 8 ounces shredded
FOR THE SOUP:
1.
The
best and easiest way to get the beef as thin as needed is to ask your butcher
to slice it across the grain and 2-3mm (1/16th inch thick).
2.
Heat
oven to 350°F (for the bread bowls).
3. Season
the beef with kosher salt and freshly ground black pepper. Set aside.
4.
Heat
a large skillet over medium heat and add the oil and butter. Add the onions and
green pepper and cook 3 minutes or until softened.
5. Add
sliced mushrooms and cook and additional 3 minutes or until mushrooms have
softened. Add the garlic and cook another 30 seconds – just long enough for the
garlic to bloom and become fragrant. Transfer the vegetable mixture to a
separate bowl and set aside.
6.
If
needed, heat a little more oil to the skillet and add enough meat just to cover
the inside of the skillet. Brown the beef on both sides, about 1 minute per
side (the beef may still be a little pink inside). Transfer the beef to a paper
towel-lined plate, and repeat until all beef is browned.
7. With
the heat set to medium-low, slowly add the wine while deglazing (scraping the
browned bits off) the pan. Add the beef broth, French onion soup and
Worcestershire Sauce. Stir well.
8.
Add
the vegetables and the beef back to the pot and bring to a boil.
9.
Reduce
the heat to low and simmer 30-60 minutes to thicken the soup.
10. (*Note
– while the soup cooks, make the bread bowls.)
11. Add
the heavy cream and simmer an additional 15 minutes, stirring often so the
cream won’t scorch.
12.When
ready to serve, fill each bowl with soup and top with 1 slice of provolone or
mound with shredded provolone.
13.Set
oven to broil and place the bowls of soup on the middle rack. Watch the soup
carefully, so the cheese doesn’t burn. Broil until the cheese has melted and
just beginning to toast.
14.Serve
immediately.
15.Enjoy!
1.
Cover
a baking sheet with aluminum foil.
2.
Use
a serrated knife to cut ½-1 inch (depending on the size of your bread) off the
top of the loaf.
3. Hollow
out the inside of the loaf, leaving about a 1-inch edge of bread around the
perimeter.
4. Place
the bread bowls and their tops on the prepared baking sheet and brush the
insides, the edges and the tops of the bowls with olive oil.
5.
Bake
for 15 minutes or until golden brown. Remove from the oven and set aside while
soup cooks.with all of the same ingredients and flavors, but it’s in soup form,
in a bread bowl, with plenty of extra cheese!
Recipe
from thecookierookie . com
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