Philly Cheese Steak Soup In A Bread Boule Recipes

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PHILLY CHEESESTEAK SOUP



Philly Cheesesteak Soup image

Upgrade Game Day with this insanely delish Philly Cheesesteak Soup from Delish.com.

Categories     philly cheesesteak recipes     philly cheesesteak soup     cheesesteak soup     steak soup recipes     soup recipes with steak

Time 50m

Yield 4

Number Of Ingredients 12

2 tbsp. canola oil
2 Onions, diced
2 cloves garlic, minced
2 tbsp. all-purpose flour
4 c. low-sodium chicken broth
1/2 lb. flank steak, thinly sliced
3 Green Bell Peppers, chopped
1 tbsp. Worcestershire sauce
kosher salt
Freshly ground black pepper
8 oz. sliced provolone, chopped, plus more for baguette
Baguette, for serving

Steps:

  • In a large pot over medium heat, heat 1 tablespoon oil. Add half the onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 2 to 3 minutes, then add broth and let simmer, 15 minutes.
  • Meanwhile, in a large skillet over medium-high heat, heat remaining oil. Add steak, all onions, and green peppers and cook, stirring occasionally, until steak is cooked through, 10 to 12 minutes. Stir in Worcestershire and season with salt and pepper.
  • Add cheese to soup and stir until melted, then add steak mixture to soup and let heat through, 3 minutes.
  • Meanwhile, heat broiler. Ladle soup into oven-safe ramekins and top with baguette slice and additional provolone.
  • Broil until cheese is browned and bubbly, 2 to 3 minutes.

PHILLY CHEESE STEAK SOUP



Philly Cheese Steak Soup image

A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter's night. Serve with a crusty loaf of French bread.

Provided by rawcalls

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 11

¾ cup butter
1 (8 ounce) package sliced fresh mushrooms
1 white onion, diced
1 green bell pepper, diced
⅔ cup all-purpose flour
6 cups milk
1 (10.5 ounce) can beef consomme
1 teaspoon salt
1 teaspoon ground black pepper
1 (8 ounce) package provolone cheese, diced
¾ pound sliced roast beef, chopped

Steps:

  • Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.
  • Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 20.8 g, Cholesterol 100.4 mg, Fat 30 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 18.7 g, Sodium 1291.4 mg, Sugar 10.3 g

PHILLY CHEESESTEAK SOUP



Philly Cheesesteak Soup image

A creamy cheesy soup filled with tender beef, peppers and onions.

Provided by Holly Nilsson

Categories     Soup

Time 45m

Number Of Ingredients 14

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 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))

Steps:

  • Place steak in the freezer (for about 15 minutes before slicing).
  • Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.
  • Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes
  • 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.
  • Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
  • Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
  • Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.

Nutrition Facts : Calories 502 kcal, Carbohydrate 25 g, Protein 32 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 113 mg, Sodium 952 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHEESESTEAK SOUP



Cheesesteak Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

5 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1/4 teaspoon celery seeds
2 cloves garlic, chopped
1/3 cup plus 2 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
6 cups low-sodium chicken broth
2 soft hoagie rolls, cut into 1/2-inch cubes
Kosher salt and freshly ground pepper
8 ounces cheddar cheese, shredded
8 ounces provolone cheese, shredded
1 pound shaved beef steak or roast beef
1/4 cup jarred sliced pepperoncini
2 tablespoons chopped fresh parsley, plus more for topping

Steps:

  • Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
  • Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.

PHILLY CHEESE STEAK SOUP IN A BREAD BOULE



philly cheese steak soup in a bread boule image

I was born and raised in philly moved to orlando some thirty years ago.owned my restaurant in the plantation in leesburg, florida. everyone loved my philly cheese steak and also all my home made soups one customer asked for me to make philly soup and now you can see the recipe.

Provided by ed grabusic

Categories     Cream Soups

Time 30m

Number Of Ingredients 2

1 lb boneless beef sirloin, diced onions, provolone cheese, heavy cream,beef base,green peppers diced
served in crusty bread boule

Steps:

  • 1. philly cheese steak soup, Diced onions, dice peppers, finely chop sirloin, slowly cook all raw items in cooking oil till the vegetables are sweated out, add ½ gallon water, beef base 4 oz. cook for 10 minutes add roux till thicken add ½ pound grated provolone cheese and ½ quart heavy cream Cook on simmer for 20 minutes and Serve in crusty bread bowl (boule)

PHILLY CHEESE STEAK SOUP



Philly Cheese Steak Soup image

Make and share this Philly Cheese Steak Soup recipe from Food.com.

Provided by Raw Chef

Categories     Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup butter
2/3 cup all-purpose flour
1 green pepper, diced
1 medium white onion, diced
8 ounces fresh mushrooms, sliced
6 cups milk
1 (10 1/2 ounce) can beef consomme
3/4 lb cooked beef or 3/4 lb rib eye, diced
8 ounces provolone cheese
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Melt butter in large, heavy-bottomed stock pot or Dutch oven over medium heat.
  • Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes).
  • Add flour and cook another 5 minutes stirring often. This is an important step to cook out the flour taste.
  • Slowly whisk in milk and bring to a simmer stirring often until soup thickens.
  • Reduce heat to medium low and stir in beef consomme, salt and pepper.
  • Slowly stir in provolone until all is melted and incorporated into soup.
  • Remove from heat and stir in roast beef.
  • Serve with a crusty loaf of french bread.
  • To freeze: Prepare soup as directed and allow to cool. Place in rigid freezer container. Seal, label and freeze.
  • To serve: Thaw in fridge. Reheat in microwave or on stovetop,stirring to recombine the soup.

Nutrition Facts : Calories 544.1, Fat 39.2, SaturatedFat 22.9, Cholesterol 128, Sodium 1053.2, Carbohydrate 20.5, Fiber 1.1, Sugar 1.7, Protein 28.3

PHILLY CHEESE STEAK SOUP



Philly Cheese Steak Soup image

Make and share this Philly Cheese Steak Soup recipe from Food.com.

Provided by FDADELKARIM

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

3 -4 slices Steak-ums
1 (10 1/2 ounce) can condensed beef broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 (12 ounce) can evaporated milk
8 ounces shredded provolone cheese
1 (15 ounce) can diced potatoes, drained
1 (4 ounce) can sliced mushrooms, drained (optional)
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 350°F . Lay the Steak-ums out on a baking sheet then bake in the oven until no longer pink (around 5-7mins).
  • Meanwhile, pour the broth into a large pot. Add in the spices, worcestershire, butter, milk, & cheese, stir until melted.
  • Take the beef out of the oven then shred with a fork & knife. Add to the pot along with the potatoes & mushrooms (if using).
  • Simmer on low for 10 minutes. Mix the cornstarch with a little water then stir into the pot. Continue to simmer until thickened. Serve with a loaf of french bread.

Nutrition Facts : Calories 391.9, Fat 23.9, SaturatedFat 13.5, Cholesterol 67.5, Sodium 908.4, Carbohydrate 22.9, Fiber 1.6, Sugar 1.2, Protein 21.8

PHILLY CHEESE STEAK SOUP



Philly Cheese Steak Soup image

Philly Cheese Steak Soup Recipe - All the appeal of a Philadelphia Cheesesteak Sandwich in a comforting bowl of soup. All the goodness, less calories!

Provided by Sommer Collier

Categories     Soup

Time 1h25m

Number Of Ingredients 13

2 pounds beef chuck roast (cut into bite-size pieces)
3 tablespoons butter, (divided)
2 bell peppers, (seeded and chopped)
1 large onion, (peeled chopped)
4 cloves garlic, (minced)
12 ounces button mushrooms, (quartered)
16 ounces baby new potatoes, (quartered)
8 cups beef broth
1 tablespoon fresh thyme leaves, (1 teaspoon dried)
1/4 cup cognac (or brandy)
12 slices French bread (from a large loaf)
12 slices provolone cheese
Salt (and pepper)

Steps:

  • Place a large 6-8 quart pot over medium-high heat. Add the peppers and sear in a dry pan for 2 minutes, to char the edges. Then scoop out of the pot and set aside.
  • Next add 1 tablespoon butter, onions, and garlic. Sauté for 2-3 minutes and toss the beef pieces, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper. Stir and brown the beef, until seared on all sides. Then stir in the mushrooms, potatoes, bell peppers, broth, thyme, and cognac.
  • Bring the soup to a boil. Cover the pot with a heavy lid, and lower the heat to simmer. Simmer the soup for 1 hour, or until the beef is very tender.
  • Meanwhile, preheat the oven to 400 degrees F. Cut twelve 1-inch slices from a wide loaf of French bread. Spread the remaining butter over the bread slices. Bake the bread until the toast is crisp, about 5 minutes. Then cover each piece of toast with a slice of provolone cheese. Place back in the oven for 3 minutes, or until the cheese melts.
  • To Serve: Ladle the soup into bowls. Then place one piece of cheese toast over the top of each bowl, French onion soup style.

Nutrition Facts : ServingSize 8 ounces, Calories 614 kcal, Carbohydrate 55 g, Protein 39 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 94 mg, Sodium 1511 mg, Fiber 3 g, Sugar 4 g

PHILLY CHEESESTEAK CASSEROLE



Philly Cheesesteak Casserole image

Philly Cheesesteak Casserole is the hearty weeknight meal of your dreams. It's packed with ground beef, lots of veggies, cream cheese, and provolone.

Provided by Nick Evans

Categories     Entree     Dinner     Ingredient

Time 1h

Yield 8

Number Of Ingredients 10

4 tablespoons olive oil, divided
1 pound lean ground beef, 90/10 blend
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 green bell pepper, stemmed and chopped
1 yellow onion, chopped
8 ounces cremini mushrooms, trimmed and chopped
8 ounces cream cheese, at room temperature
6 ounces sliced provolone cheese, divided
1 hoagie roll, cut into 1-inch cubes

Steps:

  • Preheat the oven: Preheat the oven to 375°F. Grease the bottom of an 8 x 8-inch casserole dish with 1 teaspoon of olive oil.

Nutrition Facts : Calories 560 kcal, Carbohydrate 38 g, Cholesterol 94 mg, Fiber 3 g, Protein 30 g, SaturatedFat 13 g, Sodium 856 mg, Sugar 3 g, Fat 32 g, UnsaturatedFat 0 g

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