Thursday, October 17, 2013

Philly Cheesesteak Soup

This soup was rather bland.  I cooked it in the slow cooker minus the milk.   About a 1/2 hour before serving, I thickened the milk with 1 tbsp of butter and 1 tbsp of flour on the stove and then added to the slow cooker.  It was ok, but not on the "make again soon list".

Philly cheesesteak soup
--1 pound thinly cut beef strips (I used beef cube steaks)
--4 cups beef broth
--2 cups skim or 2% milk
--1 T butter
--1 yellow onion, cut in chunks--2 bell peppers (I used one green, one red)--2 t gluten free Worcestershire sauce
--3 cloves chopped garlic
--1/2 t black pepper--1 t kosher salt--8oz provolone cheese (to add at the very end)

The Directions.

Add the 1 tablespoon of butter to your crockpot and turn it on high to melt. Cut up your meat and add it to the crock, swirling it into the butter to coat. Add the chopped peppers, onion, and garlic. Add the Worcestershire, salt and pepper. Stir in the beef broth and milk.

Cover and cook on low for 7-9 hours, or on high for 5-6. The soup is done when the meat has reached the desired tenderness.

Before serving, stir in the provolone cheese. It will melt in stringy chunks---yum.

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