Cheesesteak Soup

Lonna Weidemann


Takes quite a while but very well worth it!

☆☆☆☆☆ 0 votes
1 Hr
5 Min


2 Tbsp
olive oil divided
1 small
onion chopped
5 large
mushrooms sliced
1/2 tsp
celery seeds (i used celery salt)
2 small
1/3 c
1 Tbsp
worcestershire sauce
1 tsp
hot sauce
4 c
chicken broth
5 oz
cheddar cheese shredded
5 oz
provolone cheese shredded
1 lb
top round thinly sliced
1 1/3 c
provolone for topping (optional)
1 Tbsp
butter (to saute mushrooms)
1 tsp
fresh garlic to saute with mushrooms


1Cut rolls into cubes and toss with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder and a dash of salt and pepper. Heat in a frying pan over medium heat until brown and crispy. Set aside.
2In a large pot, heat 1 tbs. of olive oil, add carrots, onions and celery seed. Cook just until onion is soft. Add flour and let cook an additional 3 minutes, stirring occasionally. Add 4 cups of chicken broth, Worcestershire sauce and hot sauce. Let simmer about 15 minutes.
3Using a blender, puree the soup until creamy. Don't skip this step, it really does make a difference. Return it to pan and bring to a boil. Remove from heat and add 5 oz. of each cheese. Stir until melted.
4Heat 1 tbs. of olive oil over med. heat and add beef. Cook until brown, just a couple of minutes.
While that is browning, in another pan add 1 tbs. butter and mushrooms, 1 tsp. fresh garlic. Saute for 7 minutes. Set aside.
5Place equal amounts of beef in individual bowls (that can be placed in oven), top with bread cubes, then mushrooms, then top with hot soup. Sprinkle remaining cheese on top of that and broil for 4 minutes until brown and bubbly. Serve hot.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American