One-Pot Philly Cheesesteak Soup with Cheesy Toast
Warm up your day with this One-Pot Philly Cheesesteak Soup with Cheesy Toast a creamy, hearty twist on the classic Philly cheesesteak sandwich! Loaded with tender halal beef strips, sautéed onions, bell peppers, and a rich cheesy beef broth, this comforting soup is finished off with crispy cheesy baguette toasts. It’s the ultimate cozy meal ready in just 35 minutes!
Ingredients:
1 lb halal beef strips (or shaved steak)
1 medium onion, thinly sliced
3 cloves garlic, minced
1 bell pepper, diced (any color)
4 cups beef broth
1 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 cup shredded provolone cheese or mozzarella cheese
Baguette slices
2 tablespoons butter
Instructions:
1. Sear the beef strips in a large pot over medium-high heat until browned. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and bell pepper until soft and fragrant.
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Slowly whisk in the beef broth and heavy cream, bringing the mixture to a gentle simmer.
5. Add the Worcestershire sauce, cooked beef, and shredded cheese. Stir until the cheese is melted and the soup is creamy.
6. Meanwhile, spread butter on the baguette slices, sprinkle with extra cheese, and toast them in the oven until golden and bubbly.
7. Serve the soup hot with a side of cheesy toast for dipping!
Ready in just 35 minutes | Serves 4
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