Philly Cheese Steak Soup
Several versions of this recipe suggest serving this soup in hollowed out round loaves of sourdough bread, and saving the carved out bread to dip in the soup. The next time I make this soup, I'd like to try that (maybe even toasting the bread chunks to crisp them first).
- 1 1/2 c
- premium cut beef steak (sirloin, rib-eye, etc - don't use skirt steak or similar tough cuts)
- 1 Tbsp
- 1 1/2 tsp
- steak seasoning (i used montreal steak seasoning)
- 1 medium
- onion, chopped
- 3 clove
- garlic, minced
- 4 medium
- bell peppers, thinly sliced (i used 2 red and 2 green peppers)
- 8 oz
- white button mushrooms, sliced
- 8 c
- low-sodium beef broth
- 2 c
- 3 Tbsp
- worcestershire sauce
- 1 tsp
- 1 tsp
- black pepper
- 1/2 tsp
- dried thyme
- 6 to 8 slice
- provolone cheese
How to Make Philly Cheese Steak Soup
- 1In a Dutch oven or a heavy stockpot placed over medium heat, brown the steak strips in 1 tbsp. of butter for about 4 minutes. Sprinkle with steak seasoning, cook and stir another minute. Remove to a plate and set aside.
- 2Add chopped onions and garlic to the pot. Cook and stir until lightly browned and caramelized. Stir in the bell peppers and mushrooms. Cook and stir another 7 minutes, or until peppers are starting to caramelize, but still retain color.
- 3Return steak back to the pot, and stir well.
- 4Add beef broth, milk, Worcestershire sauce, salt, pepper and thyme (adjusting seasonings as desired). Bring to a boil, then reduce heat to low and simmer on low for 30 minutes.
- 5Remove from heat. Just before serving, add cheese a few slices at a time, and stir until cheese is mostly melted. Serve hot.