There is nothing more satisfying than a cheesesteak. They're gloriously messy and greasy masterpieces that require a stack of napkins, and worth it every time. But sometimes I don't want to get messy, or friends don't want to get messy at a dinner party...so I came up with a slightly fancier version: cheesesteak soup! It has all the best parts of cheesesteak—even making croutons with a classic roll—but instead of eating with your hands, you can dip in with a spoon, pinkies up optional. It's hearty, cheesy, and just as comforting. There's also some fish sauce snuck in there for extra umami and a little smokiness, and a dash of cayenne to wake things up and cut through the richness.
1 pound sirloin steak, trimmed of excess fat
1 (6-inch) Italian roll, split and cut into ½-inch cubes
6 tablespoons vegetable oil
2 tablespoons flour
2 ½ cups beef broth
½ cup whole milk
6 ounces aged provolone, cut into very thin strips
2 ounces (4 slices) white American cheese, cut into very thin strips
1 teaspoon Dijon mustard
1 ½ tablespoons soy sauce
2 teaspoons fish sauce
1 green bell pepper, cut into strips
1 small onion, thinly sliced
¼ cup chopped parsley
¼ plus ⅛ teaspoon cayenne, plus more to taste
1 teaspoon kosher salt, plus more to taste
With tangy tamarind and a little chili kick, these are anything but basic.
Easy to use in just about anything.