CHEESESTEAK SOUP

CHEESESTEAK SOUP

ACTIVE: 35 min l TOTAL: 50 min l SERVES: 4

5 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
¼ teaspoon celery seeds
2 cloves garlic, chopped
⅓ cup plus 2 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
½ teaspoon hot sauce
6 cups low-sodium chicken broth
2 soft hoagie rolls, cut into ½-inch cubes
Kosher salt and freshly ground pepper
8 ounces cheddar cheese, shredded
8 ounces provolone cheese, shredded
1 pound shaved beef steak or roast beef
¼ cup jarred sliced pepperoncini
2 tablespoons chopped fresh parsley,
plus more for topping

1. Preheat the oven to 400˚. Heat 2 tablespoons
olive oil in a Dutch oven or heavy-bottomed
pot over medium-high heat. Add the onion,
carrot, celery seeds and garlic and cook, stirring
occasionally, until the onion softens, about
3 minutes. Add ⅓ cup flour, the Worcestershire
sauce and hot sauce; cook, stirring occasionally,
about 2 minutes. Add the chicken broth and
2 cups water and bring to a boil. Reduce
the heat to medium low and cook until the
vegetables are tender, about 20 minutes.
2. Meanwhile, toss the bread cubes with
1 tablespoon olive oil on a baking sheet; season
with salt and pepper. Bake until golden and
crisp, about 7 minutes; set aside.
3. Puree the soup in a blender until smooth.
Return to the pot and bring to a boil, then
reduce the heat to medium low and simmer
5 minutes. Toss the cheddar, provolone and
the remaining 2 tablespoons flour in a bowl;
slowly whisk the cheese mixture into the
soup until melted. Return to the blender and
puree until smooth. Pour back into the pot and
bring to a low boil; remove from the heat.
4. Heat the remaining 2 tablespoons olive
oil in a large skillet over medium-high heat.
Add the beef and cook, stirring occasionally,
until browned, about 3 minutes. Stir in the
pepperoncini and parsley and season with salt
and pepper. Ladle the soup into bowls; top with
the beef, croutons and more parsley.