Philly Cheesesteak Soup Keto Gluten Free Food

PHILLY CHEESESTEAK SOUP - KETO, GLUTEN FREE

Steps:

• Heat 2 tablespoons of the butter in a large dutch oven or stock pot, over medium heat. Once the butter has melted, add the onions and garlic to the pan. Cook until the onions are translucent and the garlic is fragrant.
• To the pot, add the mushrooms, and cook until they have released their liquid and are tender.
• Add the remaining 1 tablespoon of butter, Worcestershire sauce, parsley, bell peppers, salt and pepper. Cook for an additional 5 minutes.
• Pour a little bit of the beef stock in the pan to deglaze. Scrape up and mix in any bits that are stuck to the bottom of the pot.
• Add the rest of the beef stock and the roast beef to the pot, bring to a boil, and then reduce to simmer.
• Add the cheese and the cream to the pot and simmer, stirring frequently, for an additional 30 minutes.

PHILLY CHEESE STEAK SOUP

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.

PHILLY CHEESE STEAK SOUP

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.

PHILLY CHEESE STEAK SOUP

Steps:

• Preheat the oven to 350°F . Lay the Steak-ums out on a baking sheet then bake in the oven until no longer pink (around 5-7mins).
• Meanwhile, pour the broth into a large pot. Add in the spices, worcestershire, butter, milk, & cheese, stir until melted.
• Take the beef out of the oven then shred with a fork & knife. Add to the pot along with the potatoes & mushrooms (if using).
• Simmer on low for 10 minutes. Mix the cornstarch with a little water then stir into the pot. Continue to simmer until thickened. Serve with a loaf of french bread.