BIG DADDY'S CHEESESTEAK SOUP
This makes a great tasting soup that you will love! Adapted from the cooking show Big Daddy's House on Food Network. Enjoy!
Provided by Sharon123
Categories Onions
Time 55m
Yield 4-6
Number Of Ingredients 15
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(start with the 1 1/2 cups flour) and meat to pot with onions and green bell pepper.
- Saute on medium high heat 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(if not thick enough, add a little flour at a time till desired thickness). 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. Enjoy!
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.
FUNKED OUT TOMATO SOUP
Provided by Aaron McCargo Jr.
Categories appetizer
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-high heat, add the olive oil.
- Stir in the onion, garlic, tomatoes, red pepper flakes, black pepper and salt, to taste. Simmer for 10 to 12 minutes. Add the chicken stock and chicken bouillon and cook for an additional 10 minutes. Stir in the sherry at the last minute and remove from the heat. Allow to cool before adding it to a blender. Puree until smooth and return to the pot, over low heat, to keep warm until ready to serve.
CHEESESTEAK SOUP
Provided by Aaron McCargo Jr.
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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