Philly Cheesesteak Soup
Philly Cheesesteak Soup was a very easy recipe to make, and all in one pot for easy cleanup.
I just made this yesterday and I already want it again!
It’s all the deliciousness of a Philly Cheesesteak, but as a soup 🙂
My wonderful friend even brought me bread bowls from Panera…so of course she got some yummy leftovers 🙂
How to make Philly Cheesesteak Soup
Cut onions, green peppers, mushrooms and steak into inch strips or bite size pieces.
I would recommend using either flat iron steak, sirloin, or New York strip.
Cook the veggies in olive oil (and some kosher salt and pepper) over medium heat for about 5-8 minutes.
Then add some garlic and worcestershire sauce.
Next add the cut up steak and cook another 5-8 minutes.
Season again with kosher salt and pepper.
So this would basically be a Philly Cheesesteak if served on a roll.
But why stop here?!
Add some beef broth and simmer for 20 minutes.
While the soup simmers, and makes your house smell fabulous, get the bread bowl ready.
I brushed with olive oil and baked for 8 minutes at 425 degrees.
The dilemma I had was how to add the “cheese” part to the Philly Cheesesteak Soup.
Yes, I could top with cheese, and you could certainly still do that.
I opted to add a block of cream cheese and let the soup simmer another 10 minutes until it melted into the soup.
Oh…My….Goodness…it added a wonderful creaminess that was SO good!
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More recipes to try similar to Philly Cheesesteak Soup…
Philly Cheesesteak Baked Burritos!
Pizza Soup
Blackstone Chicken Teriyaki Subs
Crock Pot Chicken Enchilada Soup
Lasagna Soup
Steak Fried Rice Salad
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Philly Cheesesteak Soup
A spin on Philly cheesesteak sandwiches, served as a soup!
Ingredients
- 2 green peppers
- 2 onions
- 2 pounds steak (flat iron, sirloin, or New York strip)
- 16 oz whole mushrooms
- 1 Tbsp olive oil
- kosher salt, pepper
- 2 Tbsps worcestershire sauce
- 5-6 cloves garlic minced
- 3 15 oz cans beef broth
- 8 oz cream cheese
- Optional: bread bowls
Instructions
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Cut the green peppers, onions, and steak into inch long strips. Slice the mushrooms.
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In a large soup pot over medium high heat add the olive oil. Then add the green pepper, onion, mushrooms, kosher salt, and pepper to taste. Cook 5-8 minutes, stirring occasionally. Add the worcestershire sauce and garlic, cook 2 more minutes.
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Add the steak, and a little more kosher salt and pepper. Cook 5-8 minutes, stirring occasionally.
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Add the beef broth. Bring to a boil and reduce heat to simmer for 20 minutes. Add the cream cheese and cook 10 more minutes, stirring until the cheese is melted. Taste for seasoning and add more kosher salt and pepper if needed.
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Serve in regular bowls or bread bowls if using.
Note: If serving in bread bowls, cut the top off and remove some bread from the inside. Brush with olive oil and bake in a 425 degree oven for 8 minutes.
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