Philly Steak Soup

Almost a full year ago I made this awesome Tomato Soup with Grilled Cheese Croutons from Food Network Magazine and loved it so much that I decided to start making more soups.

And I guess I did make more when you consider I used to make none – Tofu Chili, Chicken Pot Pie (made like a soup) and a recent attempt at White Bean Soup – but not really enough to count as putting forth much effort. Tonight I changed that with a recipe from October 2013’s Food Network Magazine: Philly Steak Soup.

Erin’s a big fan of a Philly Steak Sandwich and once seeing this piece in the magazine encouraged me to give it a shot. The ingredients list is fairly short and the projected time of work was estimated at around an hour. Sounds pretty good for a weeknight meal, eh?

I’ll link to the post below but just know that it works perfectly as long as you’re not a moron, which proved to be quite the challenge for your humble narrator. For instance, after you’ve let your carrots, onions and garlic fry up in the oil, then add some spices and flour, then water and chicken stock and allow the veggies to soften (about 20 minutes) you’re supposed to pour the mixture into a blender and blend until smooth. This resulted in me putting too much soup in the blender causing a Philly Steak volcano of sorts.

Learning from my mistakes, I poured half into a bowl and blended it in two batches – no big deal. Add the cheese mixture and melt, then pour back into the blender – in two batches. This time I dropped my blender lid into the soup. This was a great way to test the temperature of the soup: hotter than hell.

I baked up some cubed hoagie buns with some EVOO, salt & pepper to make croutons and fried up some shredded deli roast beef mixed with some parsley and some pickled jalapeños – my only diversion from the recipe that called for peperoncini.

The soup was creamy, cheesy, paired well with the chewy roast beef, was given just enough “kick” by the peppers and was set off perfectly with the croutons – probably the best soup I’ve ever made.

Enough with the jibber jabber – here’s the food:

Get the Recipe Here

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