Cheesesteak Soup: A Warm Comfort in a Bowl
Story and Background: Cheesesteak Soup is a comforting and rich dish that takes inspiration from the iconic Philly Cheesesteak sandwich, known for its juicy steak, melted cheese, and sautéed onions and peppers. This soup encapsulates all these beloved flavors into a creamy, hearty bowl that’s perfect for cold days or when you crave something indulgent yet cozy. Originating from the streets of Philadelphia in the 1930s, the cheesesteak sandwich became a symbol of hearty, satisfying street food. Transforming this classic into a soup brings a new dimension, offering a comforting take on a beloved favorite.
Key Points to Consider:
- Meat Selection: Choose a tender cut like ribeye or sirloin for a truly authentic flavor. Properly slicing the meat thinly ensures it cooks quickly and remains tender.
- Cheese Choice: The cheese plays a crucial role; traditional cheesesteak uses provolone or Cheez Whiz, but for a creamier soup, a combination of provolone and cheddar works beautifully.
- Broth Base: A beef broth provides a rich base, but adding a touch of cream creates the perfect consistency, balancing the soup’s richness.
- Vegetables: Sautéed onions and bell peppers are essential for capturing the authentic cheesesteak taste. Mushrooms can also be added for extra umami.
- Thickening: A roux or a cornstarch slurry is typically used to achieve the right thickness.
Tips and Tricks:
- Slice Meat Thinly: For the best texture, freeze the meat for about 20 minutes before slicing. This will firm it up and make it easier to slice thinly.
- Prevent Cheese Clumping: Add cheese gradually and stir constantly to ensure it melts smoothly into the soup.
- Season Wisely: Taste the soup as you go, adjusting salt and pepper levels, especially since cheese and broth can be salty.
- Garnishing: Top with freshly chopped parsley, croutons, or even a dollop of extra cheese for added flair.
Ingredients:
- 1 lb (450g) ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 4 cups (1 liter) beef broth
- 1 cup (240 ml) heavy cream
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 ½ cups (180g) shredded provolone cheese
- 1 cup (120g) shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
