Philly Cheese Steak Soup
This one pot Philly Cheese Steak Soup is a family favorite. The classic cheese steak sandwich served up as a rich and creamy soup in a bread bowl.
Servings: 8
Calories: 433kcal
Ingredients
- 2 packages Gary’s QuickSteak + WOW seasoning packets
- 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.
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 433kcal | Carbohydrates: 25g | Protein: 14g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 777mg | Fiber: 1g | Sugar: 5g