I love Cheesesteaks… I love cheese… and I LOVE this creamy cheesy baked Cheesesteak Soup!
This fun twist on an old favorite sandwich is fairly simple to put together and tastes amazing! If you’re a fan of yummy baked French Onion soup, you’ll definitely love this rich creamy cheese soup loaded with beef & peppers and topped with cheese!
I like to serve this in onion soup bowls and broil some extra cheese on top for a really truly amazing treat, but I have also served it in bread bowls! Just hollow out some rolls and pour the soup inside! Equally delicious! (I also use onion soup bowls for lots of other yummy things including individual fruit crisps, pot pies and more)!
If you’d like to change it up a bit, you can swap out the provolone cheese for some Gruyere (my personal favorite cheese!) or add in some mushrooms.
Items you’ll need for this recipe:
Note: This recipe was initially posted on Spend With Pennies in September, 2013. This recipe has been made many times over in our house, while the recipe remains the same, the photos have been updated.
CHEESESTEAK SOUP! SO DELICIOUS!
- 2 tablespoons olive oil divided
- 1 small onion chopped
- 2 carrots chopped
- 1/2 teaspoon celery seeds
- 2 small rolls
- 1/3 cup flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 4 cups low sodium chicken broth
- 5 ounces cheddar cheese shredded
- 5 ounces provolone cheese shredded
- 1 pound top round steak thinly sliced (see note below)
- 1 green pepper sliced
- 1 1/3 cups provolone for topping optional
- Cut rolls into cubes and toss with 1 tablespoon olive oil, 1/2 teaspoon garlic powder and salt/pepper to taste. Heat in a frying pan over medium heat until browned and crispy. Set aside.
- In a large pot, heat 1 tablespoon of olive oil. Add carrots, onions and celery seed. Cook just until the onion is softened. Add flour and let cook an additional 3 minutes stirring occasionally. Add 4 cups of chicken broth, Worcestershire sauce and hot sauce. Let simmer until onions and carrots are very soft (about 15 minutes).
- Using a blender or hand blender, puree the soup until creamy. (Remember do not seal hot soup in a blender). Return it to the heat and bring to a boil. Remove from heat and add 5oz of each cheese. Stir until melted.
- Heat 1 tablespoon of olive oil over medium-high heat. Add beef & green peppers and cook until browned. This will only take a couple of minutes.
- Place equal amounts of beef in each bowl. Add about 1/3 cup of bread cubes and top with hot soup. Sprinkle with topping cheese and broil on high for 4 minutes or until cheese is browned and bubbly.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)