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
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 CHEESE STEAK SOUP
Make and share this Philly Cheese Steak Soup recipe from Food.com.
Provided by FDADELKARIM
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 391.9, Fat 23.9, SaturatedFat 13.5, Cholesterol 67.5, Sodium 908.4, Carbohydrate 22.9, Fiber 1.6, Sugar 1.2, Protein 21.8
PHILLY CHEESESTEAK SLIDERS
These Philly cheesesteak sliders are a wonderful way to use leftover roast beef, but using sliced roast beef from the deli also works. -Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook green peppers and onion in oil over medium-high heat until tender, 8-10 minutes. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with roast beef, pepper mixture and cheese; replace top halves of rolls. , In a small saucepan, melt butter, dried onion, Worcestershire sauce and garlic powder. Drizzle over rolls. Cover and refrigerate 8 hours or overnight., Preheat oven to 350°. Remove rolls from refrigerator 30 minutes before baking. Bake, uncovered, 15 minutes. Cover with foil; bake 10 minutes longer until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 413mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 14g protein.
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