Philly Cheese Steak Soup In A Bread Boule Recipes

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)

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.

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.

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.