Ingredients with Measurements:
- 1 lb. beef sirloin, thinly sliced
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 cups beef broth
- 2 cups split peas
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. Worcestershire sauce
- 4 slices provolone cheese
- 4 hoagie rolls
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium-high heat. Add sliced onions and green bell peppers and cook until softened, about 5 minutes.
2. Add thinly sliced beef sirloin to the pot and cook until browned, about 5-7 minutes.
3. Add minced garlic, salt, black pepper, paprika, and Worcestershire sauce to the pot and stir to combine.
4. Pour in beef broth and split peas, and bring to a boil. Reduce heat to low and let simmer for 45 minutes, or until split peas are tender.
5. Using an immersion blender or regular blender, blend the soup until smooth.
6. Preheat the oven to 350°F.
7. Cut hoagie rolls in half and place provolone cheese on the bottom half of each roll.
8. Place the hoagie rolls in the oven and bake until the cheese is melted and bubbly, about 5 minutes.
9. Ladle the hot soup into bowls and place the cheesy hoagie roll on top of each bowl.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Soup: Low heat
Oven: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 19g
Carbohydrates: 54g
Protein: 41g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Provolone cheese can be substituted with Cheez Whiz or American cheese.
Variations:
- Add mushrooms to the soup for an extra earthy flavor.
- Use different types of bread for the hoagie rolls, such as sourdough or ciabatta.
- Add hot sauce or chili flakes for a spicy kick.
Tips and tricks:
- Make sure to thinly slice the beef sirloin for quick and even cooking.
- Use a high-quality beef broth for the best flavor.
- Let the soup simmer for at least 45 minutes to ensure the split peas are fully cooked and tender.
- Toast the hoagie rolls before adding the cheese for extra crunch.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through. Reheat the hoagie rolls in the oven at 350°F until the cheese is melted and bubbly.
Presentation ideas:
Serve the soup in a bowl with the cheesy hoagie roll on top. Garnish with fresh parsley or chives.
Garnishes:
Fresh parsley or chives
Pairings:
Serve with a side salad or sweet potato fries.
Suggested side dishes:
Side salad or sweet potato fries.
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
The Philly Cheesesteak is a popular sandwich originating from Philadelphia, Pennsylvania. It is traditionally made with thinly sliced beef, onions, and Cheez Whiz or provolone cheese, served on a hoagie roll.
Flavor profiles:
Savory, cheesy, and hearty.
Serving suggestions:
Serve hot with a side salad or sweet potato fries.
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Region: American