Dairy Free Philly Cheesesteak Soup
This cozy soup transforms an iconic sandwich into pure comfort food. It is a rich, satisfying dinner everyone will love.
Ingredients
For the Croutons
- 2 Dairy Free Hoagie Rolls, Cubed
- 2 tbsp Olive Oil
- 1/2 tsp Garlic Powder
For the Soup
- 1 lb Ribeye Steak, Thinly Sliced
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil
- 2 tbsp Dairy Free Butter
- 1 large Yellow Onion, Sliced
- 1 Green Bell Pepper, Sliced
- 8 oz Cremini Mushrooms, Sliced
- 3 cloves Garlic, Minced
- 3 tbsp All Purpose Flour
- 4 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 lb Yukon Gold Potatoes, Diced Into 1/2 Inch Pieces
- 1 cup Unsweetened Oat Milk
- 6 slices Dairy Free Provolone, Torn
Instructions
- Season the steak with the salt and pepper. Heat the olive oil in a large Dutch oven over high heat and sear the steak in batches for 1 to 2 minutes until browned. Transfer to a plate.
- Reduce the heat to medium and melt the butter in the pot. Add the onion, bell pepper and mushrooms and cook for 8 to 10 minutes until soft and golden. Stir in the garlic for 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then add the Worcestershire sauce and potatoes and simmer for 15 minutes until the potatoes are tender.
- While the soup simmers, preheat the oven to 400°F. Toss the bread cubes with the olive oil and garlic powder and bake for 10 minutes until crisp.
- Stir the oat milk and seared steak into the soup and simmer for 3 minutes.
- Reduce the heat to low and add the provolone a few pieces at a time, stirring until melted.
- Taste and adjust the seasoning, then serve topped with the garlic croutons.
Nutrition
Serving: 1servingCalories: 862kcalCarbohydrates: 67gProtein: 36gFat: 50g