Cheesesteak Soup (Print Version)
# Ingredients:
01 -
1 medium green bell pepper, cut into strips.
02 -
1 medium carrot, diced.
03 -
1 medium onion, finely chopped.
04 -
1 pound thinly cut beef steak.
05 -
2 stalks celery, diced.
06 -
3 minced garlic cloves.
07 -
1/3 cup all-purpose flour.
08 -
2 tablespoons of olive oil.
09 -
6 cups of beef stock.
10 -
1 optional beef bouillon cube.
11 -
1 cup of thick heavy cream.
12 -
8 ounces shredded provolone cheese.
13 -
8 ounces of shredded white cheddar cheese.
14 -
1 tablespoon of Worcestershire sauce.
15 -
1 teaspoon of your favorite hot sauce.
16 -
2 tablespoons fresh parsley, chopped.
17 -
1/2 a baguette, cut into cubes.
18 -
1/4 cup of olive oil for the bread.
19 -
Salt and pepper to taste.
# Instructions:
01 -
Heat oil and cook beef for a few minutes. Toss in peppers, stir them around for another 2 minutes, then move them aside.
02 -
Cook veggies in oil, add garlic once they soften. Sprinkle in flour, stir well, and season it. Pour in broth, cook for 15 minutes, and blend till smooth.
03 -
Add cream and cheeses to the pot, let it simmer for 5 minutes. Stir in some of the beef and adjust the salt and pepper.
04 -
Mix the bread chunks with oil and a sprinkle of salt and pepper. Bake 7 to 10 minutes till crispy and golden.
# Notes:
01 -
Don't let the beef overcook.
02 -
Season just before serving for the best flavor.
03 -
Freezes well.
04 -
Keep an eye on those veggies.
05 -
Stays fresh in the fridge for up to 5 days.
06 -
Perfect for chilly nights.