This is a fine meal all by itself, or you can serve it with your favorite breads. I will toss some croutons in sometimes to make it a little bit more filling if it’s what I’m having for a lunch or dinner. When guests come over and I entertain with this dish, they think that I’m some sort of professional cook. It’s okay, I’ll let them keep thinking that. I really is so easy, anyone can do it! Check out what they are saying about this recipe over at Spend with Pennies:
“This fun twist on an old favorite sandwich is fairly simple to put together and tastes amazing!”
Fill up your bread bowl with this tasty soup and you won’t be sorry you did.
Ingredients
2 tablespoons olive oil, divided
1 small onion, chopped
2 carrots, chopped
½ teaspoon celery seeds
2 small rolls
⅓ cup Gold Medal flour
1 tablespoon Worcestershire sauce
1 teaspoon Frank’s Red hot sauce
4 cups low sodium Swanson chicken broth
5 ounces cheddar cheese, shredded
5 ounces provolone cheese, shredded
1 pound top round steak, thinly sliced (see note below)
1 green pepper, sliced
1⅓ cups provolone for topping (optional)
Instructions
Cut rolls into cubes and toss with 1 tablespoon olive oil, ½ teaspoon garlic powder and salt/pepper to taste. Heat in a frying pan over medium heat until browned and crispy. Set aside.
In a large pot, heat 1 tablespoon of olive oil. Add carrots, onions and celery seed. Cook just until the onion is softened. Add flour and let cook an additional 3 minutes stirring occasionally. Add 4 cups of chicken broth, Worcestershire sauce and hot sauce. Let simmer until onions and carrots are very soft (about 15 minutes).
Using a blender or hand blender, puree the soup until creamy. (Remember do not seal hot soup in a blender). Return it to the heat and bring to a boil. Remove from heat and add 5oz of each cheese. Stir until melted.
Heat 1 tablespoon of olive oil over medium-high heat. Add beef & green peppers and cook until browned. This will only take a couple of minutes.
Place equal amounts of beef in each bowl. Add about ⅓ cup of bread cubes and top with hot soup. Sprinkle with topping cheese and broil on high for 4 minutes or until cheese is browned and bubbly.
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Quick Tip: Gruyere cheese is really tasty in place of the provolone.
Thanks again to Spend with Pennies for this comfortingly delicious recipe.
