PHILLY CHEESE STEAK SOUP
A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter's night. Serve with a crusty loaf of French bread.
Provided by rawcalls
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 20.8 g, Cholesterol 100.4 mg, Fat 30 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 18.7 g, Sodium 1291.4 mg, Sugar 10.3 g
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.
PHILLY CHEESESTEAK SOUP
Upgrade Game Day with this insanely delish Philly Cheesesteak Soup from Delish.com.
Categories philly cheesesteak recipes philly cheesesteak soup cheesesteak soup steak soup recipes soup recipes with steak
Time 50m
Yield 4
Number Of Ingredients 12
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.
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