Philly Cheesesteak Soup Food

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.

CHEESESTEAK SOUP

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.

CHEESESTEAK SOUP

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.

CREAMY PHILLY CHEESESTEAK SOUP | LOW CARB / KETO

Steps:

• Heat the butter in a large pot, over medium heat. Add the onions, peppers, mushrooms and garlic and cook, stirring, for 5-10 minutes until the vegetables have softened.
• Stir in the salt and pepper - if you are using canned stock / broth you then leave the salt out.
• Add the broth and sliced beef. Bring to a boil then lower the heat and simmer for 10-15 minutes.
• Put the cream cheese in a measuring jug and add a ladleful of the broth from the pot. Use an immersion blender to combine.
• Stir the cream cheese into the soup together with the grated cheese, stirring until cheese melts.
• Taste the soup and season with salt and pepper if needed.
• Divide into warm bowls and garnish with the chopped parsley and some extra grated cheese if you like. Serve with a slice of my keto bread.

HOMEMADE PHILLY CHEESESTEAK SOUP

Steps:

• In a large pot over medium heat, heat 1 tablesppon extra virgin olive oil. Add half of the sliced onion and cook until translucent, about 7 minutes.
• Add garlic and cook for about a minute.
• Add flour to create a paste for a couple minutes. Add broth and stout; allow to simmer, 15 minutes.
• While broth is thickening, in a large skillet over medium-high heat, heat remaining oil. Add steak, remaining onions, green peppers, mushrooms and cook for about 10 minutes or until steak is cooked all the way through. Stir in Worcestershire and season with salt and pepper.
• Add 4 oz. sliced and torn cheese to soup and stir until melted.
• Add steak mixture to soup and allow to heat all the way through.
• Heat a large saute pan over high medium to high heat with 2 tablespoons of olive oil until really hot.
• In a large saute pan over medium-low heat, saute the bread cubes, tossing frequently, until browned and crunchy, 8 to 10 minutes adding more olive oil as needed. Sprinkle with kosher salt and pepper to taste.
• Ladle soup into four oven-safe footed soup bowls and top with one slice of provolone.
• Place under broiler for a couple minutes or until cheese is melted and browned.
• Garnish with homemade croutons. Say Grace and enjoy!

PHILLY CHEESESTEAK SOUP

Steps:

• In a large pot over medium heat, heat 1 tablespoon oil. Add half the onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 2 to 3 minutes, then add broth and let simmer, 15 minutes.
• Meanwhile, in a large skillet over medium-high heat, heat remaining oil. Add steak, all onions, and green peppers and cook, stirring occasionally, until steak is cooked through, 10 to 12 minutes. Stir in Worcestershire and season with salt and pepper.
• Add cheese to soup and stir until melted, then add steak mixture to soup and let heat through, 3 minutes.
• Meanwhile, heat broiler. Ladle soup into oven-safe ramekins and top with baguette slice and additional provolone.
• Broil until cheese is browned and bubbly, 2 to 3 minutes.

PHILLY CHEESE STEAK SOUP

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.

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 CHEESESTEAK SOUP

Steps:

• Place steak in the freezer (for about 15 minutes before slicing).
• Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.
• Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes
• Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer until vegetables are soft, about 10 minutes.
• Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
• Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
• Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.

PHILLY CHEESESTEAK SOUP RECIPE

Steps:

• Slice one pound of thin roast beef into 1" strips, set aside.
• Melt ¾ cup butter in a large saucepot.
• Add ½ diced green pepper, ½ diced red pepper, one diced yellow onion, and eight ounces of diced mushrooms to the melted butter; sauté until tender.
• Add flour to make a roux. Cook the flour for at least 5 minutes; stirring constantly (this will get the flour taste out of your roux).
• Slowly add the milk, whisking to combine.
• Bring mixture to a simmer over medium heat; stirring constantly until soup thickens.
• Add 1½ cups of low-sodium beef broth, one teaspoon of salt, and one teaspoon of pepper.
• Slowly stir in eight ounces provolone; stir until it is melted into the soup.
• Remove your soup from the heat, and add in the roast beef strips; stir.
• Serve while hot; do not overcook as it can make the roast beef tough.
• Note: the Philly Cheesesteak Soup freezes extremely well. Allow frozen soup to defrost in the refrigerator. Reheat on the stove or in the microwave.

PHILLY CHEESESTEAK MEATLOAF RECIPE

Steps:

• Preheat the oven to 375 degrees F and spray a large loaf pan with cooking spray.
• In a large skillet, add the butter and the onions and bell peppers, mushrooms, salt, and pepper.
• Cook until brown for at least 1 to 2 minutes before stirring, then let brown for another 1 to 2 minutes before stirring again.
• Let cool for five minutes.
• In a large bowl mix together the ground beef, ketchup, Worcestershire sauce, eggs, Panko breadcrumbs, and the cooled vegetables.
• Add half the mixture to the loaf pan then add half of the cheese to the middle of the pan in a 2-inch wide section.
• Cover with the rest of the meat and form into a rounded top loaf shape.
• Cook for 40 minutes, then pull out of the oven, cover with remaining cheese, and put back in.
• Cook for 15 to 20 minutes, then let rest for 10 minutes.

PHILLY CHEESESTEAK SOUP

Steps:

• Cook the beef in a large soup pot over medium heat until no longer pink. Drain off extra fat. Keep the beef in the pot.
• Add the bell pepper and onion to the pot. Cook until the vegetables are just softened, approximately 5 minutes.
• Add the cornstarch (if using), milk, beef stock, salt, and pepper. Stir. Bring to a boil over high heat.
• Reduce heat to medium low and simmer for 10 minutes.
• Remove from the heat. Add the cheese and stir until the cheese is melted.
• Season to taste with salt and pepper. If too thick, add more milk or stock. If too thin, continue cooking down or add more cheese or cornstarch.

PHILLY CHEESESTEAK SOUP

Steps:

• Preheat oven to broil and line a small baking sheet with parchment paper. In a large pot over medium heat, heat 1 tablespoon oil. Add steak and season with salt and pepper. Sear on all sides until meat is golden and cooked through, 8 to 10 minutes. Remove meat and set aside.
• Add remaining oil to pot and pour in onions and peppers. Cook until onions are partially translucent and peppers have softened, 3 to 4 minutes. Add garlic and cook until fragrant, then season with salt and pepper and sprinkle all over with flour. Cook 2 minutes, until flour turns slightly golden.
• Add in beef broth, cream, and ½ cup cheese. Stir to combine and bring to a simmer. Cook 10 minutes to allow soup to thicken slightly and flavors to meld.
• Meanwhile, cut off the top off breads and scoop out the inside bread to create a bowl. Cube bread removed from top of loaf. Place on a prepared baking sheet.
• When soup is thickened, stir in beef and ladle into bread bowls. Top with cubed bread and remaining cheese and broil until cheese is melted and golden. Garnish with parsley and serve.

ONE POT PHILLY CHEESESTEAK SOUP

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.

PHILLY CHEESESTEAK SOUP

Steps:

• In a medium bowl, toss 1 tablespoon of the olive oil with the sourdough bread cubes and garlic. Put the bread cubes in a small skillet and cook over medium-high heat until browned and crispy. Set aside.
• In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the carrots, onion, and mushrooms and cook until the vegetables are soft. Add the thyme and stir.
• Add the flour and cook for 3 to 4 minutes, being careful not to burn the flour. Add the broth, Worcestershire sauce, and hot sauce. Reduce to medium-low and simmer for about 15 minutes.
• Preheat the oven to broil. Carefully transfer the soup to a blender and puree until smooth. (Alternatively, blend the soup directly in the pot using an immersion blender.)
• Return the soup to the pot (if necessary) and bring to a boil over medium-high heat. Remove the soup from the heat and stir in the cheddar and provolone cheeses until melted.
• In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the top round steak and bell pepper and cook until the beef is browned and the peppers are softened.
• Divide the beef and peppers among four broiler-safe soup bowls. Add some of the bread cubes and top with the hot soup. Sprinkle each bowl with some of the provolone. Broil until the cheese melts, about 4 minutes. Serve immediately.

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.