Philly Cheese Steak Soup

Introduction

Get ready to savor the comforting flavors of a classic Philly Cheese Steak in a warm and hearty soup form with Philly Cheese Steak Soup. This recipe offers a cozy and satisfying meal that brings together the essence of a Philly Cheese Steak in a delightful bowl of soup.

Why Make This Recipe

If you’re a fan of the iconic Philly Cheese Steak sandwich but crave something a little more warming and comforting, this soup is a perfect choice. It combines all the traditional flavors of a Philly Cheese Steak in a rich and creamy soup that is easy to make and perfect for a cozy night in.

How to Make Philly Cheese Steak Soup

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

Directions:

1. In a Dutch oven, melt butter over medium high heat. Add in peppers, onions, garlic, and mushrooms. Sauté for 4 minutes.
2. Add in frozen quick steaks + WOW seasoning packets. Continue cooking for another 4 minutes.
3. Add in stock, bouillon cubes, and bay leaves. Bring to a boil, reduce heat to low, and simmer for 20 minutes. Season with fresh cracked pepper.
4. Stir in corn starch and water mixture. The soup will begin to thicken.
5. Stir in shredded cheese until fully incorporated. Add in heavy cream.
6. Serve hot in bread bowls with additional cheese for topping, or in a regular bowl with crusty bread for dipping.

How to Serve Philly Cheese Steak Soup

Enjoy this flavorful soup piping hot in a bread bowl for a cozy and filling meal. Top it with extra shredded Provolone cheese for an extra indulgent touch.

How to Store Philly Cheese Steak Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Tips to Make Philly Cheese Steak Soup

• Make sure to properly dissolve the corn starch in water to avoid clumps in the soup.
• Adjust the seasoning to your taste preference by adding more pepper or additional cheese.
• For a thicker soup, simmer for a few extra minutes before serving.

Variation

For a lighter version of this soup, use low-fat cheese and substitute heavy cream with milk or a non-dairy alternative for a creamier texture.

FAQs

1. Can I use fresh steak instead of frozen quick steaks? Fresh steak can be used, but ensure it is thinly sliced for quick cooking.
2. Can I make this soup vegetarian? Yes, you can omit the beef and use vegetable broth along with meat alternatives for a vegetarian version.
3. Can I freeze this soup? It’s best to enjoy this soup fresh due to the cream and cheese content, but you can freeze it without the dairy elements and add them when reheating for optimal taste.