One of my current food obsessions is the cheesesteak sandwich; there is just something about the simple combination of steak and cheese! This is a soup version of the cheesesteak using ground beef for the ‘steak’ and it incorporates some common additions to the classic sandwich in the form of green bell peppers and mushrooms. The beefy broth is seasoned with garlic, Montreal steak seasoning, Worcestershire sauce and ketchup. The final component of the soup is the cheese which comes in one of two forms, both of which are common in cheesesteak sandwiches, either cheese whiz or provolone! The cheese whiz is melted into the broth of the soup and the provolone is melted on top of the soup in a stringy melted cheesy goodness!
Philly Cheesesteak Soup
A tasty soup with all of the flavours of Philly cheesesteak sandwiches!
- 1 pound ground beef
- 1 onion, diced
- 2 green bell peppers, diced
- 8 ounces mushrooms, quartered or sliced
- 2 cloves garlic, chopped
- 1 tablespoon Montreal steak seasoning (or salt and pepper to taste)
- 4 cups beef broth
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 cup cheese whiz and/or 4 ounce provolone cheese (deli slices or shredded)
- Cook the beef, onions, peppers and mushrooms in a large saucepan, breaking the beef apart as it cooks, and drain off any excess grease.
- Add the garlic and steak seasoning and cook until fragrant, about a minute.
- Add the broth, ketchup and Worcestershire sauce, bring to a boil, reduce the heat and simmer for 10 minutes.
- If using cheese whiz, mix in and enjoy!
- If using provolone either mix it into the soup and let it melt OR divide the soup between oven safe bowls, top with the provolone and place under the oven broiler until the cheese has melted, about 1-2 minutes.
Option: Add 8 ounces of pasta and additional 2 cups of beef broth for a pasta version!
Tip: Enjoy with crostini!