Big Daddys Cheesesteak Soup Food

CHEESESTEAK SOUP

Cheesesteak Soup image

Provided by Aaron McCargo Jr.

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup canola oil
1 1/2 large onions, diced small
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 to 3 cups all-purpose flour
1 tablespoon granulated onion powder
2 tablespoons garlic powder
2 1/2 pounds beef tenderloin, sliced lengthwise and cubed
6 cups water
1/4 cup beef bouillon cube powder
8 ounces sliced American cheese
Bread bowls, hollowed out, for serving
Sliced chives, to garnish
Chopped parsley leaves, to garnish

Steps:

In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
Pour into bread bowls and garnish with chives and parsley.

BIG DADDY'S CHEESESTEAK SOUP

Big Daddy's Cheesesteak Soup image

This makes a great tasting soup that you will love! Adapted from the cooking show Big Daddy's House on Food Network. Enjoy!

Provided by Sharon123

Categories Onions

Time 55m

Yield 4-6

Number Of Ingredients 15

Ingredients

1/4 cup canola oil
1 1/2 large onions, diced small
1/2 green bell pepper, diced small
1 -1 1/2 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1 1/2-2 cups all-purpose flour (it originally called for 3 cups, but that's too much)
1 tablespoon granulated onion powder
2 tablespoons garlic powder
2 1/2 lbs beef tenderloin, sliced lengthwise and cubed (you can use a less expensive cut of meat like stew meat or rump roast)
6 cups water
1/4 cup beef bouillon cube, powder
8 ounces sliced American cheese (or provolone cheese or sharp cheddar cheese)
bread bowl, hollowed out, for serving (use the bread that you hollowed out to make croutons!) (optional)
sliced chives, to garnish
chopped fresh parsley leaves, to garnish

Steps:

In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour(start with the 1 1/2 cups flour) and meat to pot with onions and green bell pepper.
Saute on medium high heat until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken(if not thick enough, add a little flour at a time till desired thickness). Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
Pour into bread bowls and garnish with chives and parsley. Enjoy!

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