Cheese Steak Soup (Print Version)
# Ingredients:
01 -
1 cup green bell peppers, diced.
02 -
1/4 cup butter, melted.
03 -
3 tbsp cornstarch.
04 -
1 cup yellow onion, diced.
05 -
8 oz chopped deli roast beef slices.
06 -
6 oz mushrooms, thinly sliced.
07 -
1 tbsp garlic, finely minced.
08 -
4 cups beef broth.
09 -
1 tsp black pepper.
10 -
3 cups half and half.
11 -
1 tbsp Worcestershire sauce.
12 -
1/4 cup all-purpose flour.
13 -
1 tsp salt.
14 -
3 tbsp water.
15 -
1 1/2 cups provolone cheese, shredded.
16 -
Optional: Extra provolone cheese and parsley for topping.
# Instructions:
01 -
Heat the butter in a large pot on medium. Toss in the onions, peppers, and mushrooms. Stir as they cook, letting the onions turn soft and clear.
02 -
Add the minced garlic and roast beef to the pot. Cook for a couple of minutes, just until the garlic smells amazing.
03 -
Toss some flour in and stir until blended. Keep it on the heat for about 3 minutes.
04 -
Slowly pour in the beef broth while you stir. Add in the half and half, Worcestershire, plus the salt and pepper.
05 -
Turn up the heat to get it boiling. Then, lower to a simmer for 10 minutes, giving it a stir here and there.
06 -
Combine water and cornstarch in a small bowl until smooth. Pour this into the soup, boil it again, and stir constantly for 3 minutes to thicken.
07 -
Take the pot off the heat. Stir in shredded provolone until smooth and creamy. Sprinkle extra cheese or parsley on top if you like!
# Notes:
01 -
Warm and cozy, this Philly-style soup is full of cheesy goodness with hearty beef and veggies. It's a comforting pick for cold weather meals.