New This Month

Cheesesteak Soup


This game-day recipe, from Mike Price, chef and co-owner of Market Table restaurant, is inspired by the classic Philadelphia sandwich and French onion soup.

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, January 2012


For the Short Ribs

  • 1 tablespoon olive oil
  • 1 tablespoon canola oil
  • 2 pounds boneless short ribs
  • Coarse salt and freshly ground pepper
  • 1 clove garlic, sliced
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 1 carrot, chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 12 cups Beef Stock or store-bought low-sodium beef stock

For the Soup

  • 2 tablespoons unsalted butter
  • 1 pound cremini mushrooms, coarsely chopped
  • 3 large onions, sliced
  • 1 tablespoon all-purpose flour
  • 1 (12-ounce) bottle dark beer
  • Coarse salt and freshly ground black pepper

For Serving

  • 2 (8-inch) hoagie rolls
  • Olive oil, for drizzling
  • 1/2 cup grated Parmesan cheese
  • 16 slices provolone cheese
  • Coarse salt and freshly ground black pepper


  1. Make the short ribs: Preheat oven to 325 degrees.

  2. Heat oils in a Dutch oven over medium-high heat. Season short ribs with salt and pepper and, working in batches, add to Dutch oven; brown on all sides. Remove short ribs and set aside.

  3. Add garlic to Dutch oven and cook, stirring, until toasted and fragrant. Add onion, celery, carrot, thyme, and bay leaf; cook, stirring, until vegetables are caramelized, 10 to 15 minutes. Return short ribs to Dutch oven and add beef stock; bring to a simmer. Cover and transfer to oven; cook until meat is tender and falling apart, 2 1/2 to 3 hours. Remove short ribs from liquid; cut into small pieces and set aside to cool. Strain liquid, discarding solids, and set aside.

  4. Make the soup: Heat 1 tablespoon butter in an 8-quart stock pot over high heat. Add mushrooms and cook, stirring until tender and lightly browned. Add remaining tablespoon butter, along with onions; cook, stirring, until translucent and tender. Increase heat to medium-high and cook, stirring, until onions are caramelized, 10 to 15 minutes.

  5. Sprinkle flour over onions and cook, stirring, until combined, about 1 minute. Add beer and bring to a simmer; cook until beer is reduced by half. Add reserved braising liquid and short ribs; let simmer until reduced slightly, about 45 minutes. Season with salt and pepper.

  6. To serve, preheat oven to 300 degrees.

  7. Slice rolls crosswise into 3/4-inch thick slices. Place on baking sheets and drizzle with olive oil. Transfer to oven and bake until toasted, about 10 minutes.

  8. Preheat broiler.

  9. Divide soup evenly among 6 to 8 crocks, leaving about 1/2 inch space from top crock. Top each crock with a toasted hoagie round. Generously sprinkle hoagie rounds with Parmesan cheese and top each with slices of provolone. Place crocks on a baking sheet and transfer to broiler until cheese is melted and slightly browned, 4 to 5 minutes. Serve immediately.

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