Description
A delicious and hearty soup combining the classic flavors of a Philly cheesesteak with the savory depth of French onion soup.
Ingredients
Scale
- 4 cups beef broth
- 2 cups onions, thinly sliced
- 1 pound ribeye steak, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 hoagie rolls
- 8 ounces provolone cheese, sliced
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and cook until caramelized, about 15-20 minutes.
- Add trimmed ribeye steak and cook until browned, about 5-7 minutes.
- Stir in beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Let simmer for 30 minutes.
- Meanwhile, preheat your oven to broil. Slice hoagie rolls in half and place on a baking sheet.
- After the soup has simmered, ladle it into oven-safe bowls, top with hoagie roll halves and provolone cheese.
- Broil in the oven until cheese is bubbly and golden brown, about 2-3 minutes.
- Serve hot and enjoy!
Notes
- For a spicier kick, add sliced jalapeños to the soup.
- Substitute the ribeye with another cut of beef if preferred.
- This soup can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg