My wife Jenny’s birthday is on the same day as the Super Bowl. So, I’m trying to figure out how to bring the two together. I got an idea from a recipe I stumbled across this morning; Philly Cheesesteak Soup.
She’s really into sports and one of her favorite things to eat is Philly Cheesesteak Sandwiches. The way I figure it, the “soup” aspect lets me merge the two……….. in some kind of weird way only my brain works. Go with me on this. And, I can make it quicker and easier.
The recipe calls for cubing steak and going through the process with the cooking. Instead, use one of those Gary’s frozen steak bricks. They literally take 4 minutes to cook and you can sauté the onions and pepper with the meat. Then it’s just a matter of adding some cream, cheese, and a few other yummies, then letting it cook for about ten minutes. Ladle into a bread bowl and chow.
There. It’s her fave sandwich as a soup plus bowl for the win!
Here’s the recipe.
Ingredients:
2 Tbsp. vegetable oil, divided
2/3 lb. chuck roast, cut into cubes
Salt and Pepper
1 onion, chopped
1 red bell pepper, chopped
1 green bell Pepper, chopped
2 cloves garlic, minced
2 Tbsp. all-purpose flour
3 cups low-sodium beef broth
2 Tbsp. heavy cream
1 1/2 cups shredded provolone, divided
2 sourdough boules, for serving
1 Tbsp. freshly chopped parsley, for garnish
Here’s the how to:
- Step 1Preheat oven to broil and line a small baking sheet with parchment paper. In a large pot over medium heat, heat 1 tablespoon oil. Add steak and season with salt and pepper. Sear on all sides until meat is deeply golden and cooked through, 8 to 10 minutes. Remove meat and set aside.
- Step 2Add remaining oil to pot and add in onions and peppers. Cook until onions are partially translucent and peppers have softened, 3 to 4 minutes. Add garlic and cook until fragrant, then season with salt and pepper and sprinkle all over with flour. Cook 2 minutes, until flour turns slightly golden.
- Step 3Add in broth, cream, and 1/2 cup provolone. Stir to combine and bring to a simmer. Cook 10 minutes to allow soup to thicken slightly and flavors to meld.
- Step 4Meanwhile, cut the top off breads and scoop out the inside bread to create a bowl. Cube bread removed from top of loaf. Place on a prepared baking sheet.
- Step 5When soup is thickened, stir in beef and ladle into bread bowls. Top with cubed bread and remaining cheese and broil until cheese is melty and golden.