Philly Cheese Steak Onion Soup Recipes

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 ONION SOUP

Steps:

• Heat oven to 350°F Bake French loaf as directed on can. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add beef strips; sprinkle with salt and pepper. Cook and stir until browned. Stir in soup; heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes.
• Stir mushrooms into soup; cook until thoroughly heated. Cut 2 (1-inch-thick) diagonal slices from warm loaf; reserve remaining loaf to serve with soup.
• Set oven control to broil. Ladle soup into 2 (15-oz) ovenproof bowls. Sprinkle 2 tablespoons of the cheese onto each serving. Top each with bread slice. Sprinkle bell pepper and remaining cheese evenly over each.
• Place bowls on cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is bubbly and bread is toasted. Serve soup with remaining slices of loaf.

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.

SLOW COOKER PHILLY CHEESE STEAK

Steps:

• Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth and soup).
• Heat your pan (or if you can brown in your slow cooker, do it in that insert) to medium high.
• Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
• In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer!
• Cook on low for 8 hours.
• Add in the onion, mushrooms, and bell pepper in the last hour of cooking.
• To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides.
• With a very sharp knife cut your beef against the grain.
• Add you cheese of choice, some of the meat and top with the cooked veggies.
• I like to have a bit of the liquid (with the fat skimmed off on the side,) but it is totally optional.

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.