Ingredients
-
3/4
-
2/3
-
1
-
1
-
8
-
6
-
1
-
3/4
-
8
-
1
-
-
-
-
-
Directions
Philly Cheese Steak Soup, A creamy, cheesy soup that tastes just like a philly cheese steak., i made a few changes. Reduced butter to 1/2 a stick, watching fat and cholesterol. reduced flour to 1/2 c and used 4 cups milk 2%. used 1 cup of beef broth. And we used 1lb of thinly sliced chuck steak that I seasoned with salt and pepper, diced up and cooked in iron skillet with a little olive oil really quick which cooking all of it at the same time produced a good broth. i did not cook them dry but just until done and then added the meat and the juice from the pan. this was a nice dish on this cold night. and i have enough for the freezer for another dinner. Thanks for sharing, This was wonderful. I followed the recipe except the green pepper. It was easy and the ingredients are things I could easily have on hand. It took less than 1 hour to make. This will become a regular for us.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Melt Butter in Large, Heavy-Bottomed Stock Pot or Dutch Oven Over Medium Heat. |
|
2
Done
|
Add Green Peppers, Onion, and Mushrooms and Saute Until Tender About 5 Minutes. |
|
3
Done
|
Add Flour and Cook Another 5 Minutes Stirring Often. This Is an Important Step to Cook Out the Flour Taste. |
|
4
Done
|
Slowly Whisk in Milk and Bring to a Simmer Stirring Often Until Soup Thickens. |
|
5
Done
|
Reduce Heat to Medium Low and Stir in Beef Consomme, Salt and Pepper. |
|
6
Done
|
Slowly Stir in Provolone Until All Is Melted and Incorporated Into Soup. |
|
7
Done
|
Remove from Heat and Stir in Roast Beef. |
|
8
Done
|
Serve With a Crusty Loaf of French Bread. |
|
9
Done
|
to Freeze: Prepare Soup as Directed and Allow to Cool. Place in Rigid Freezer Container. Seal, Label and Freeze. |
|
10
Done
|
to Serve: Thaw in Fridge. Reheat in Microwave or on Stovetop, Stirring to Recombine the Soup. |
