Philly Cheesesteak Soup

Philly Cheesesteak Soup is great for a crowd or your hungry fam. This recipe has all the flavors that everyone loves: steak, bell peppers, and mushrooms, all cooked in a rich, creamy cheesy broth.

Recipe and Image by: SpendWithPennies.com

Ingredients:

8 slices baguette
⅓ cup butter
1 large onion diced
3 ribs celery sliced
1 ½ cups mushrooms sliced
1 green pepper sliced
⅓ cup all-purpose flour
1 ½ tablespoons Worcestershire sauce
4 dashes hot sauce such as tabasco
4 cups beef broth
1 cup light cream
8 ounces provolone cheese shredded, divided
6 ounces cheddar cheese shredded
1 pound top round steak thinly sliced (see note below)

Instructions:

1. Place steak in the freezer (for about 15 minutes before slicing).

2. Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.

3. Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes

4. 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.

5. Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.

6. Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.

7. Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.

Nutrition Information