PHILLY CHEESESTEAK SOUP
A creamy cheesy soup filled with tender beef, peppers and onions.
Provided by Holly Nilsson
Categories Soup
Time 45m
Number Of Ingredients 14
Steps:
- Place steak in the freezer (for about 15 minutes before slicing).
- Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.
- Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes
- Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer until vegetables are soft, about 10 minutes.
- Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
- Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
- Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.
Nutrition Facts : Calories 502 kcal, Carbohydrate 25 g, Protein 32 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 113 mg, Sodium 952 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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 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
A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter's night. Serve with a crusty loaf of French bread.
Provided by rawcalls
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.
- Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 20.8 g, Cholesterol 100.4 mg, Fat 30 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 18.7 g, Sodium 1291.4 mg, Sugar 10.3 g
PHILLY CHEESESTEAK SOUP
Upgrade Game Day with this insanely delish Philly Cheesesteak Soup from Delish.com.
Categories philly cheesesteak recipes philly cheesesteak soup cheesesteak soup steak soup recipes soup recipes with steak
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, heat 1 tablespoon oil. Add half the onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 2 to 3 minutes, then add broth and let simmer, 15 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat remaining oil. Add steak, all onions, and green peppers and cook, stirring occasionally, until steak is cooked through, 10 to 12 minutes. Stir in Worcestershire and season with salt and pepper.
- Add cheese to soup and stir until melted, then add steak mixture to soup and let heat through, 3 minutes.
- Meanwhile, heat broiler. Ladle soup into oven-safe ramekins and top with baguette slice and additional provolone.
- Broil until cheese is browned and bubbly, 2 to 3 minutes.
PHILLY CHEESE STEAK
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
- Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
- Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
EASY PHILLY CHEESESTEAKS
Since we live in a rural area where there aren't any restaurants to speak of, I thought it would be fun to make this classic sandwich at home. For an extra flavor boost, add a splash of steak sauce. -Lenette Bennett, Como, Colorado
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place onions and red peppers in a 4- or 5-qt. slow cooker. Add beef, soup mix and broth. Cook, covered, on low 6-8 hours or until meat is tender., Arrange buns on a baking sheet, cut side up. Using tongs, place meat mixture on bun bottoms; top with cheese., Broil 2-3 in. from heat 30-60 seconds or until cheese is melted and bun tops are toasted. If desired, serve with cherry peppers.
Nutrition Facts : Calories 539 calories, Fat 21g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 1256mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 44g protein.
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