With the cooler weather here, I'm getting back into making soups .... found a recipe for this, turned out pretty good! I only remembered to take a pic after we had eaten our first bowls ... so no fancy pics the way Choup does it ....
PHILLY CHEESE STEAK SOUP (serves 8)
PREP TIME 5 minutes
COOK TIME 28 minutes
TOTAL TIME 33 minutes
12-16 oz of whatever shaved beef you want to use 3 medium sized green bell peppers, chopped
1 medium sweet yellow onion, chopped
1 (8 ounce) package white mushrooms, chopped
4 Tablespoon salted butter
2 - 3 cloves garlic, minced
2 (32 ounce) cartons beef stock
2 bay leaves
Fresh cracked pepper
2 beef bouillon cubes
1/3 cup corn starch dissolved in 1/3 cup water
8 ounces provolone cheese, shredded
1 ½ cups heavy cream
Bread bowls for serving, optional
Additional shredded Provolone for serving.
In your Dutch oven, melt butter over medium high heat. Add in peppers, onions, garlic and mushrooms. Sauté for 4 minutes. Add in frozen quick steaks + WOW seasoning packets. Continue cooking for another 4 minutes. Add in Stock, bouillon cubes and Bay leaves. Bring to boil, reduce heat to low and simmer for 20 minutes. Pepper to taste. Stir in corn starch and water mixture. Soup will begin to thicken. Stir in cheese, until incorporated. Add in cream.
Serve hot in bread bowls with additional cheese for topping. Or in a regular bowl with or without crusty bread for dipping.
I did go to a local bb'q place and get 1/2 pound of pulled pork and some of their spicy sauce.. dropped that in my blender with some mashed taters.. blended up to a paste and had bb'q pork the other nite.
Old fugger with a bad heart, who just wants to fish
I still am - low carb. Down 38 lbs. I did make a few changes to the recipe for that reason. I subbed Xanthum gum for the corn starch, and of course no bread bowl. Also note that this is for 8 servings, so since it's just me and wifey I cut the recipe in half. But I may have added a bit more cheese .......... mmmmmmmm cheeeese ........