Philly Cheesesteak Soup (Print Version)

# Ingredients:

→ Meat

01 - 1 pound thinly sliced steak or top round
02 - 1 medium green bell pepper, sliced thin
03 - 2 tablespoons olive oil

→ Base

04 - 1 tablespoon cooking oil
05 - 2 celery stalks, diced
06 - 3 garlic cloves, finely chopped
07 - 1 medium onion, diced
08 - 1 medium carrot, diced up
09 - ⅓ cup plain flour
10 - 1 teaspoon spicy hot sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 small beef bouillon cube (optional)
13 - 6 cups broth (beef)
14 - 8 ounces shredded white cheddar cheese
15 - 8 ounces shredded provolone cheese
16 - 1 cup heavy whipping cream
17 - 2 tablespoons parsley, chopped fresh

→ Topping

18 - ¼ cup olive oil
19 - ½ small baguette, cut into chunks (1 inch each)
20 - Season with salt and pepper

# Instructions:

01 - Warm up olive oil in a large heavy pot. Toss in the bell pepper and stir for 2 minutes to soften. Cook the sliced beef until it's browned, 3 minutes or so. Set aside on a plate.
02 - In the same pot, add oil and cook onion, celery, and carrots for about 3-5 minutes until the onion looks soft. Toss in garlic, stir for 30 seconds. Sprinkle in flour, mix it, then add Worcestershire sauce, hot sauce, salt, and pepper. Cook it for another minute.
03 - Pour in all the broth and toss in the bouillon cube if you're using it. Boil for a minute, then turn the heat low to simmer for 15 minutes while the veggies soften. Blend everything super smooth using an immersion blender.
04 - Stir cream and the shredded cheeses right into the soup. Let it simmer gently for 5 minutes. Toss half the cooked beef into the mix, then take the pot off the heat.
05 - Coat your bread chunks with olive oil, plus a pinch of salt and pepper. Spread them out on a baking sheet and toast in the oven at 400°F for about 7-10 minutes or so, until crispy and golden brown.
06 - Spoon the hot soup into serving bowls. Add a few croutons and the rest of the beef on top before you serve.

# Notes:

01 - Slice meat extra thin for great texture and cook quickly.
02 - Be careful not to let veggies burn or they'll end up bitter.
03 - Taste at the end to adjust salt as needed.
04 - Store in fridge up to 5 days or freezer up to 3 months.

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