Philly Cheesesteak Soup

What you need:

    • 5 Tbsp. EVOO, divided
    • 1 small onion, chopped
    • 1 carrot, chopped
    • 2 cloves minced garlic
    • 1/3 cup + 2 Tbsp. all-purpose flour
    • 2 tsp. Worcestershire sauce
    • 1/2 tsp. hot sauce
    • 6 cups chicken broth
    • 2 soft hoagie rolls, cut into 1/2-inch cubes
    • Salt and pepper
    • 8 oz. cheddar cheese, shredded
    • 8 oz. Provolone cheese, shredded
    • 1 lb. shaved deli roast beef
    • 1/4 cup sliced pepperoncini
    • 2 Tbsp. fresh parsley, chopped, plus some for serving

Directions:

    1. Heat 2 Tbsp. olive oil in a large stock pot over medium high heat. Add onion and carrot and cook for about 3 minutes, stirring on occasion. Add garlic and cook for 30 more seconds.
    2. Add 1/3 cup flour, Worcestershire sauce, and hot sauce. Cook while stirring on occasion for about 2 minutes.
    3. Add chicken broth and 2 cups of water. Bring to a boil, then reduce heat to medium low and cook for about 20 minutes.
    4. Meanwhile, toss bread cubes in 1 Tbsp. olive oil on a baking sheet. Season with salt and pepper, to taste.
    5. Bake in a preheated 400 degree oven until golden brown, about 7 minutes. Set aside.
    6. Puree the soup in a blender and then return to stock pot and bring to a boil once again.
    7. Reduce heat to medium low and simmer for 5 minutes.
    8. In a medium-sized bowl, toss cheddar, provolone, and 2 Tbsp. flour together.
    9. Whisk cheese mixture into soup slowly until melted. Then return to blender and puree until smooth.
    10. Return back to pot and bring to a low boil. Then remove from heat.
    11. Heat the last 2 Tbsp. olive oil in a large skillet over medium high heat. Add beef and cook until browned for about 3 minutes.
    12. Stir in pepperoncini and parsley. Season with salt and pepper.
    13. Ladle soup into bowls and then top with beef mixture, croutons, and additional parsley.

Recipe from Food Network Magazine