Best French Onion Cheesesteak Soup - 5 Start Restaurant Style
Cozy up with this creamy French Onion Cheesesteak Soup,tender steak, caramelized onions, and melted cheese in every bite.
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Servings 6 people
Calories 623 kcal
- 2 pounds steak cubed ribeye or sirloin
- 1/4 cup all purpose flour
- 1/2 tbsp olive oil
- 2 tbs butter
- 6 sweet yellow onions thinly sliced
- 4 cloves garlic minced
- 1/2 cup apple juice
- 1 tsp white wine vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme or 3 fresh springs
- salt and pepper to taste
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/4 cup half & half
- 4 cups beef broth I mixed 4C water with 2T better than beef bouillion
- 3 ounces aged sharp cheddar i used unexpected cheddar from TJ
- 2 ounces gruyere cheese shredded, plus more for topping
- 1 ounce Parmesan cheese grated
- 4-6 slice ciabatta bread slice and toasted
Season the steak Pat the steak cubes dry with paper towels. Toss with salt, pepper, and flour until lightly coated.
Sear Heat olive oil in a large Dutch oven over medium heat until shimmering. Add steak in a single layer and sear about 2 minutes per side. The centers can stay pink, they will finish later. Sprinkle with a little onion powder and garlic powder if you like. Transfer to a plate.
Caramelize the onions Lower heat to medium-low. Add butter and the sliced onions. Cook, stirring every few minutes, until deeply golden, 18 to 22 minutes. If the pan looks dry at any point, add a splash of water to deglaze and keep the onions from scorching.
Build the flavor Stir in the minced garlic and cook 30 seconds. Add the apple juice, white wine vinegar, Worcestershire, and thyme. Cook 1 minute to let the liquids reduce slightly and pick up all those browned bits.
Simmer Return the steak and any juices to the pot. Pour in the beef base mixed with water. Bring to a gentle boil, then reduce to a simmer. Cook 12 to 15 minutes, uncovered, until the steak is tender and the broth tastes concentrated.
Make it creamy and cheesy Stir in the half and half. Reduce heat to low. Add the cheddar, Gruyère, and Parmesan a handful at a time, stirring until smooth and glossy. Taste and season with more salt and pepper as needed.
Toast and top Ladle soup into oven-safe bowls. Top each with a toasted slice of ciabatta and a small handful of shredded cheese. Air fry at 450°F for about 10 minutes, or broil in the oven on the top rack 2 to 4 minutes, until the cheese is bubbly.
Serve Let the bowls cool slightly. Finish with a pinch of thyme or cracked pepper, and enjoy your warm bowl of French Onion Cheesesteak Soup!
