My first recipe for What the Forks for Dinner? was French Onion Soup. Philly Cheese Steak Soup is a take from that first recipe.
When I posted that first recipe, I was in seventh heaven. It was the start of a dual dream for Tim and I. My love of cooking, his love of photography, and wanting to share those loves with each other and with others.
Almost four years later, we are still loving the process of sharing our loves with each other, and you. We look back and see how far we have come. 335 recipes, not including this one, and growing from just a few page views a day, to now averaging over 600 page views a day. We have even had a few days over 1000!!
Admittedly, sometimes it’s hard to keep creating recipes. I have many times thought, OMG what in the world am I going to make?
This week was different, I knew I wanted to do a take on a Philly Cheese Steak Sandwich. We already did a pizza……ok it was a flatbread, but still a pizza… Philly Cheese Steak Flatbread.
Meatloaf? but, it seemed to be to messy, and I was pretty sure it wouldn’t photograph well. In food blog world, this is a huge concern…..the struggle is real!
In the Midwest, weather can change on a dime. This fall has been pretty warm, them bam……there is a nip in the air. Soup it was.
We were taking about how to make a Philly Cheese Steak Sandwich into a soup and Tim suggested making it like French Onion Soup. Another inspired idea Honey ;).
The recipe is quick and easy enough to make anytime. Skirt steak, onion, green peppers cooked with garlic, Worcestershire, a touch of soy, and stock.
I used both beef and chicken stock. I didn’t want the soup to be too heavy and sometimes I think beef stock can be a bit much, so I lightened it up with some chicken stock. It came out perfect. not too heavy, a perfect blend.
Ever since my first bite of Ciabatta bread, I was hooked. Rustic, country texture with a porous, chewy interior and a slightly crunchy crust. Lightly toasted, it was just the thing to top Philly Cheese Steak Soup.
A couple….or more, slices of provolone cheese, and quick broil and well….it really is to die for!Print
- 1 lb skirt steak, thinly sliced
- 2 green bell peppers, thinly sliced
- 1 onion. halved and thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 1/2 cups of beef stock
- 1 1/2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 bay leaf
- 1/2 teaspoon each, Salt and Fresh black pepper
- 1 tablespoon fresh thyme
- Ciabatta bread sliced and toasted
- 4–6 slices of provolone cheese
- Heat oil in a large dutch oven over medium heat.
- Add onions and peppers to the dutch oven. Cook until they start to soften.
- Add steak to the dutch oven, stir, and cook until steak is about half way done. Steak and peppers will given out a nice amount of juice.
- Add salt, pepper and thyme. Mix well.
- Add stock, bay leaf, Worcestershire, and soy sauce.Bring to a boil, reduced heat to simmer for about 30 minutes.
- Preheat broiler.
- Divide soup among oven-save bowls. Place toasted slices of bread on top, and top with two slices of cheese ( more if you prefer).
- Place under broiler until the cheese is melty and beginning to brown.
- Serve immediately.