1 ½ – 2 lbs beef outside round (sliced as thin as possible)
½ cup butter (unsalted)
2 garlic cloves (minced)
1 large onion (chopped into various sizes)
1 medium green pepper (chopped into various sizes)
6 large mushrooms (sliced)
3 cups 10% cream
2 cups beef broth
3 dashes worcestershire sauce
2 ½ cups provolone cheese (shredded)
1 cup cheddar cheese (shredded)
1/4 cup Parmesan cheese
1 tbsp fresh black pepper
1 tsp sea salt
Take your very thinly sliced beef, and cut or tear into various sized pieces.
In a large pot, on medium-high heat; melt 1/4 cup of butter. Add beef and fast fry.
* Do not over cook the meat, as it will continue to cook, as soup is being made.
Remove beef from pot, and set aside.
Add the rest of the butter, to the juices in the pot. Add onion, green pepper,
garlic, salt and pepper. Stirring frequently, cook vegetables, until softened.
Add mushrooms, in the last minute or so and cook with vegetables.
When vegetables have softened, sprinkle Parmesan cheese over vegetables,
mix to evenly coat vegetables with the Parmesan.
Lower heat to medium. Add beef broth and worcestershire sauce.
Simmer for 5 minutes.
Add cream, mix well. Simmer for another 2 minutes.
Add meat back into the pot.
Add both the provolone and cheddar cheese, stir thoroughly.
Simmer for another 3-5 minutes and serve with a pinch of fresh pepper on top!
The great taste of a Philly Cheesesteak, but in a soup! I always serve this with
a nice crusty roll or bread (have extra bread or rolls on hand, because this
is a great ‘dipping’ soup).
* This makes about 6-8 large servings.