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Cheesesteak Soup

SERVES: 4 PREP: 40 minutes TOTAL TIME: 1 hour 10 minutes
Cheesesteak Soup

Cheesesteak Soup

SERVES: 4 PREP: 40 minutes TOTAL TIME: 1 hour 10 minutes

Everything you love about a cheesesteak, but a little fancier and less messy.

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 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

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