Scrumptious, comforting soup filled with steak, onions and peppers and topped with crispy French bread and melted Provolone cheese. One big bowl of delicious soup that tastes like the classic Philly Cheese Steak.
I’m so happy, this is my first soup of the season!
This week, we’ve been having absolutely heavenly weather. It’s been high 70s and low 80 and it’s been perfect. Take away some rain and it would be totally perfect. So to celebrate this nice weather, I made soup for lunch. I know that 70s may not be cold enough for many of you to have soup, but for us in FL, 70s is a nice break from 90s. I’ve even heard people talk about “staying warm” on a radio and I laughed until I went to the store and saw some people wearing sweaters. A sweater is just a little excessive in my book but it does help the whole “fall weather” atmosphere.
It seems like this nice weather called for a nice bowl of soup. Hubs asked for something with beef and I had a bunch of gorgeous bell peppers from the farmer’s market. Philly Steak Soup seems like a perfect option for beef and peppers. I really didn’t want to make a creamy soup so I had to figure out a way to incorporate cheese and bread because a Philly Steak is nothing without cheese. Then it hit me…French Onion soup style, baked with a crunchy, toasted slice of bread and cheese on top. Perfect!
- 1 lb chuck tender steak (or skirt steak)
- 2 green bell peppers
- 1 yellow onion
- 2 Tbsp vegetable oil
- 2-3 cups of beef stock
- 1 bay leaf
- Fresh cracked black pepper
- ½ tsp thyme
- French baguette
- 4-6 slices of provolone cheese
- Preheat a large pot over medium heat and add vegetable oil.
- Slice onions and peppers thin and add them to the pot. Mix, cover and cook until they start to soften. Meanwhile slice steak thinly.
- Add steak to the pot, stir, cover and cook until steak is about half way done. Steak and peppers would have given out a nice amount of juices too.
- Add salt, pepper and thyme. Mix well.
- Add enough stock to just cover the beef and veggies. Add bay leaf, cover and cook on medium low for about 30 minutes, stirring occasionally.
- while soup is cooking, preheat oven to 325. Slice French bread into ½ inch slices and lay them out on a baking sheet. Do not grease the baking sheet. Bake bread slices for 20-23 minutes, until nice and crispy. Take out and set aside. Raise oven temperature to 375.
- Divide soup among oven-save pots. Place crispy slices of bread on top, as many and will fit, and top off with one or two slices of cheese.
- Place soup pots on a baking sheet and bake for 5-8 minutes, until cheese is melted and golden.
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