PHILLY CHEESE STEAK SOUP
Philly Cheese Steak Soup Recipe - All the appeal of a Philadelphia Cheesesteak Sandwich in a comforting bowl of soup. All the goodness, less calories!
Provided by Sommer Collier
Categories Soup
Time 1h25m
Number Of Ingredients 13
Steps:
- Place a large 6-8 quart pot over medium-high heat. Add the peppers and sear in a dry pan for 2 minutes, to char the edges. Then scoop out of the pot and set aside.
- Next add 1 tablespoon butter, onions, and garlic. Sauté for 2-3 minutes and toss the beef pieces, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper. Stir and brown the beef, until seared on all sides. Then stir in the mushrooms, potatoes, bell peppers, broth, thyme, and cognac.
- Bring the soup to a boil. Cover the pot with a heavy lid, and lower the heat to simmer. Simmer the soup for 1 hour, or until the beef is very tender.
- Meanwhile, preheat the oven to 400 degrees F. Cut twelve 1-inch slices from a wide loaf of French bread. Spread the remaining butter over the bread slices. Bake the bread until the toast is crisp, about 5 minutes. Then cover each piece of toast with a slice of provolone cheese. Place back in the oven for 3 minutes, or until the cheese melts.
- To Serve: Ladle the soup into bowls. Then place one piece of cheese toast over the top of each bowl, French onion soup style.
Nutrition Facts : ServingSize 8 ounces, Calories 614 kcal, Carbohydrate 55 g, Protein 39 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 94 mg, Sodium 1511 mg, Fiber 3 g, Sugar 4 g
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
PHILLY CHEESE STEAK SOUP IN A BREAD BOULE
I was born and raised in philly moved to orlando some thirty years ago.owned my restaurant in the plantation in leesburg, florida. everyone loved my philly cheese steak and also all my home made soups one customer asked for me to make philly soup and now you can see the recipe.
Provided by ed grabusic
Categories Cream Soups
Time 30m
Number Of Ingredients 2
Steps:
- 1. philly cheese steak soup, Diced onions, dice peppers, finely chop sirloin, slowly cook all raw items in cooking oil till the vegetables are sweated out, add ½ gallon water, beef base 4 oz. cook for 10 minutes add roux till thicken add ½ pound grated provolone cheese and ½ quart heavy cream Cook on simmer for 20 minutes and Serve in crusty bread bowl (boule)
PHILLY CHEESE STEAK
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
- Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
- Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
PHILLY CHEESE STEAK SOUP
Make and share this Philly Cheese Steak Soup recipe from Food.com.
Provided by Raw Chef
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 544.1, Fat 39.2, SaturatedFat 22.9, Cholesterol 128, Sodium 1053.2, Carbohydrate 20.5, Fiber 1.1, Sugar 1.7, Protein 28.3
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4.7/5 (30)Total Time 33 minsCategory Soup/BeefCalories 433 per serving
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