Description
A rich and hearty soup featuring tender steak, caramelized onions, and mushrooms, topped with melted provolone cheese in a crispy sourdough bowl. Perfect for cozy evenings.
Ingredients
Scale
- 1.5 pounds steak, thinly sliced
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon onion powder
- 4 tablespoons all-purpose flour, divided
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 onions peeled, cut in half, and very thinly sliced
- 2 tablespoons butter, divided
- 1 pinch sugar
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, peeled and minced
- 0.5 teaspoon dried thyme
- 4 cups beef stock
- 4 loaves sourdough bread, round, cut out into bowls
- 4 slices provolone cheese
Instructions
- In a small bowl, season the shaved steak with salt, pepper, and onion powder. Toss with 2 tablespoons of the all-purpose flour until well coated.
- Heat a large skillet over medium heat. Add the olive oil, then the seasoned meat. Sear the meat on one side without stirring, then flip and sear on the second side.
- Add the Worcestershire sauce and stir the meat well. Continue to cook until completely browned before removing the meat from the pan and setting it aside.
- Melt 1 tablespoon of butter in the same skillet, then add the sliced onions. Sauté until soft and beginning to brown, about 8-10 minutes. Add a pinch of sugar and cook until caramelized. Remove onions and set aside.
- Melt the remaining 1 tablespoon of butter in the skillet, then add the sliced mushrooms. Cook, stirring occasionally, until soft and browning. Add the dried thyme and minced garlic. Stir well and cook for 1 more minute.
- Stir in the remaining 2 tablespoons of all-purpose flour and cook for an additional minute.
- In a large soup pot or Dutch oven, combine the caramelized onions, cooked mushroom mixture, and the beef stock. Bring to a simmer over medium heat and cook for 10 minutes.
- Add in the cooked steak and continue to simmer the soup for another 5 minutes.
- Cut the center out of the bread bowls. Place them on a foil-lined baking sheet and ladle the soup into the bowls. Top each with a slice of provolone cheese.
- Set the oven to broil and place the baking sheet of bread bowls under the broiler, broiling just until the cheese is melted and beginning to brown. Serve the soup immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 90 mg