Philly Cheesesteak Soup

Posted on 24th January 2010 by admin in

 

Philly Cheesesteak Soup

Philly Cheesesteak Soup

 

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.

 

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13 Comments »

  1. I don’t usually leave comments but I had to
    Can’t believe this has none after i have seen it ‘repined’ bunches of times… never had followed the link though.
    I ‘ll be making this soon, thank you for the recipe!

    Comment by Emily — August 7, 2012 @ 10:50 am

  2. Thanks so much Emily! Enjoy!

    Comment by admin — September 4, 2012 @ 7:19 pm

  3. I’m cooking this tonight! Hope I don’t screw it up!! It’s rainy and gloomy…perfect weather for soup…even if it is 85 outside :)

    Comment by Bethany — September 5, 2012 @ 5:08 pm

  4. Have made this a couple of times and every time it hits the spot! Great recipe!!

    Comment by Kiki — December 30, 2012 @ 1:27 pm

  5. Thanks Kiki, it’s one of my faves ;)

    Comment by admin — January 6, 2013 @ 2:03 pm

  6. So not a cook…can I use a rarer deli roast beef? Raw or cooked meat, if not recommended?

    Comment by Monica — January 26, 2013 @ 2:35 pm

  7. Yep Monica a more rare cut of deli roast beef is fine. With this recipe I would definetly stay with cooked meat… but as I said; a little on the pink side is okay!

    Comment by admin — January 27, 2013 @ 6:54 pm

  8. Just had this at a local restaurant today! It was so good!

    Comment by Candy — January 31, 2013 @ 9:26 pm

  9. Another recipe of mine stollen by another Eatery… grrrrrrr ;) Yeah this one is a great one. Glad you liked it!

    Comment by admin — February 4, 2013 @ 8:41 pm

  10. How long do you cook the meat? And do you suggest a specific type or cut? I don’t want to mess this up!

    Comment by Ashley — September 29, 2013 @ 9:27 am

  11. It’s a quick fry Ashley. Experiment, there’s no way to mess it up ;)

    Comment by admin — December 31, 2013 @ 5:31 pm

  12. Is 10% cream the same as heavy cream?

    Comment by Janice Kloppe — January 3, 2014 @ 1:38 pm

  13. 18% cream is heavy cream.

    Comment by admin — January 28, 2014 @ 10:56 am

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