PHILLY CHEESE STEAK SOUP
This one pot Philly Cheese Steak Soup is a family favorite. The classic cheese steak sandwich served up as a rich and creamy soup in a bread bowl.
Provided by Michaela Kenkel
Categories Soup/Beef
Time 33m
Number Of Ingredients 15
Steps:
- In your Dutch oven, melt butter over medium high heat. Add in peppers, onions, garlic and mushrooms. Sauté for 4 minutes. Add in frozen quick steaks + WOW seasoning packets. Continue cooking for another 4 minutes. Add in Stock, bouillon cubes and Bay leaves. Bring to boil, reduce heat to low and simmer for 20 minutes. Pepper to taste. Stir in corn starch and water mixture. Soup will begin to thicken. Stir in cheese, until incorporated. Add in cream.
- Serve hot in bread bowls with additional cheese for topping. Or in a regular bowl with or without crusty bread for dipping.
Nutrition Facts : Calories 433 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 777 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
ONE POT PHILLY CHEESESTEAK SOUP
Enjoy one of your favorite sandwiches with a spoon with this rich and creamy (without any cream!) ONE POT Philly Cheesesteak Soup loaded with juicy steak, peppers, onions, garlic etc. smothered in a flavor exploding 3 cheese base all topped with cheesy seasoned croutons!
Provided by Jen
Time 1h10m
Number Of Ingredients 26
Steps:
- While meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon olive oil in a large soup pot/Dutch oven over medium high heat. Working in batches if necessary, add beef to the very hot pan and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove to a plate.
- To the now empty Dutch oven/soup pot, melt butter in 2 tablespoons olive oil over medium high heat. Add onions, mushrooms, and carrots; saute for 2 minutes. Add poblano and bell peppers and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
- Turn heat to low and gradually stir in chicken broth. Whisk 2 tablespoons cornstarch with beef consommé and add to soup. Stir in all remaining herbs and spices.
- Bring to simmer, stirring often until thick. Add steak, cover, and reduce to a gentle simmer for 25 minutes OR until vegetables and meat are tender.
CHEESESTEAK SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
- Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.
PHILLY CHEESE STEAK SOUP
A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter's night. Serve with a crusty loaf of French bread.
Provided by rawcalls
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.
- Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 20.8 g, Cholesterol 100.4 mg, Fat 30 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 18.7 g, Sodium 1291.4 mg, Sugar 10.3 g
PHILLY CHEESE STEAK SOUP
Make and share this Philly Cheese Steak Soup recipe from Food.com.
Provided by Raw Chef
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large, heavy-bottomed stock pot or Dutch oven over medium heat.
- Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes).
- Add flour and cook another 5 minutes stirring often. This is an important step to cook out the flour taste.
- Slowly whisk in milk and bring to a simmer stirring often until soup thickens.
- Reduce heat to medium low and stir in beef consomme, salt and pepper.
- Slowly stir in provolone until all is melted and incorporated into soup.
- Remove from heat and stir in roast beef.
- Serve with a crusty loaf of french bread.
- To freeze: Prepare soup as directed and allow to cool. Place in rigid freezer container. Seal, label and freeze.
- To serve: Thaw in fridge. Reheat in microwave or on stovetop,stirring to recombine the soup.
Nutrition Facts : Calories 544.1, Fat 39.2, SaturatedFat 22.9, Cholesterol 128, Sodium 1053.2, Carbohydrate 20.5, Fiber 1.1, Sugar 1.7, Protein 28.3
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