Philly Steak Soup (Printable Version)
# What You'll Need:
→ Base
01 -
6 ounces sliced white mushrooms
02 -
1 cup diced green bell pepper
03 -
1 cup diced yellow onion
04 -
1/4 cup unsalted butter
→ Proteins
05 -
8 ounces deli roast beef, chopped into small pieces
→ Aromatics
06 -
1 tablespoon minced garlic
→ Thickener and Liquid
07 -
3 cups half and half
08 -
4 cups beef broth
09 -
1/4 cup all-purpose flour
→ Seasoning
10 -
1 teaspoon black pepper
11 -
1 teaspoon salt
12 -
1 tablespoon Worcestershire sauce
→ Slurry
13 -
3 tablespoons cornstarch
14 -
1/4 cup water
→ Finishing
15 -
1 1/2 cups shredded provolone cheese
→ Optional Garnishes
16 -
Shredded provolone cheese
17 -
Fresh chopped parsley
# How to Make It:
01 -
Spoon the soup into your bowls, then sprinkle more provolone and some fresh parsley over the top if you want. Dig in right away while it’s hot.
02 -
Take the pot off the stove and toss in the shredded provolone. Give it a good mix till the cheese melts in smoothly.
03 -
Bring your soup back up to a boil. Pour in the cornstarch mix and let it bubble for about three minutes, stirring, till it thickens up.
04 -
Whisk together cornstarch and water in a little bowl until it’s totally smooth and there aren’t any lumps left.
05 -
Drop in black pepper, salt, and Worcestershire. Once it boils, turn it down and let it hang out uncovered for ten minutes, giving it a stir now and then.
06 -
Pour the half and half and the beef broth in while stirring all the time. Keep at it till it’s all silky together.
07 -
Toss the flour into the pot bit by bit and stir the whole time. Keep stirring for about three minutes, so the flour taste is gone.
08 -
Chuck in your garlic and the chopped roast beef next. Stir it for a few minutes until you can smell that garlic.
09 -
Start by melting the butter in a big pot over medium heat. Add the mushrooms, bell pepper, and onion. Stir things up and cook till the onion looks see-through.
# Additional Tips:
01 -
Want deeper flavor? Slice up your own roast beef instead of going for the pre-cut deli version.
02 -
If you don’t want the cheese to clump up, keep your soup off the boil before mixing it in.