Steak And Ale Soup Recipes

PHILLY CHEESE STEAK SOUP

Philly Cheese Steak Soup image

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

Ingredients

¾ cup butter
1 (8 ounce) package sliced fresh mushrooms
1 white onion, diced
1 green bell pepper, diced
⅔ cup all-purpose flour
6 cups milk
1 (10.5 ounce) can beef consomme
1 teaspoon salt
1 teaspoon ground black pepper
1 (8 ounce) package provolone cheese, diced
¾ pound sliced roast beef, chopped

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

STEAK AND ALE SOUP

Steak and Ale Soup image

Make and share this Steak and Ale Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 11h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1/4 cup all-purpose flour
salt
fresh ground black pepper
2 lbs beef chuck, fat trimmed and cut into 1-inch pieces
2 medium onions, coarsely chopped
3 garlic cloves, sliced
1 teaspoon dried thyme
1 (12 ounce) bottle dark beer
3 cups beef broth
4 cups baby carrots
4 medium parsnips, cut into 1-inch lengths
2 cups yukon gold potatoes or 2 cups white new potatoes

Steps:

Heat oil in a large skillet over high heat.
Combine the flour, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a ziplock plastic bag.
Toss the meat in the flour, a few pieces at a time.
Add the meat, a few pieces at a time, to the oil and brown on all sides.
Transfer the browned meat to the insert of a 5-7 quart slow cooker.
When all the meat is browned, add the onions, garlic, and thyme to the same skillet over med-high heat and saute until the onions begin to soften and become translucent.
Add the ale to the pan and scrape up any browned bits from the bottom of the pan.
Transfer the contents of the skillet to the slow cooker insert and add broth, carrots, parsnips, and potatoes.
Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, until the vegetables are tender and the beef is fork tender.
Season with salt and pepper before serving.

Nutrition Facts : Calories 426.5, Fat 23.3, SaturatedFat 8.4, Cholesterol 78.2, Sodium 464.3, Carbohydrate 27.8, Fiber 5.6, Sugar 7.1, Protein 23.4

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