The thick cheese-topped Italian bread makes a great dipper in this beefy soup featuring classic Philly cheese steak flavors.

Colleen Weeden
Source: Better Homes and Gardens


Credit: Brie Passano

Recipe Summary

35 mins
6 cups soup + 4 cheese bread


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Line a baking sheet with foil; set aside. Thinly slice meat across the grain into bite-size strips. In a 4-qt. Dutch oven heat oil over medium-high. Add meat; cook and stir 2 to 3 minutes or until slightly pink in center. Remove with a slotted spoon.

  • Add sweet pepper, onions, and garlic to Dutch oven. Cook 4 minutes or until onions are tender, stirring occasionally. Sprinkle with flour; cook and stir 1 minute. Gradually stir in broth, Worcestershire sauce, salt, and black pepper. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Stir in meat.

  • For cheese bread, arrange bread slices on prepared baking sheet. Sprinkle with half of the cheese. Broil 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted and edges of bread are starting to brown. Serve soup topped with remaining cheese and cheese bread.

Flank Steak

Long, thin, and fibrous, this cut of beef easily slices into thin strips. The fibers run in one direction; cut against those fibers for a more tender texture.

Nutrition Facts

473 calories; total fat 23g; saturated fat 9g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 78mg; sodium 1704mg; potassium 709mg; carbohydrates 32g; fiber 3g; sugar 7g; protein 34g; trans fatty acid 0g; vitamin a 510IU; vitamin c 52mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 8mg; vitamin b6 1mg; folate 103mcg; vitamin b12 1mcg; calcium 341mg; iron 4mg.