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
--2 cups skim or 2%
--1 T butter
--1 yellow onion, cut in chunks--2 bell peppers (I used one green, one
red)--2 t gluten free Worcestershire
--3 cloves chopped
--1/2 t black
pepper--1 t kosher
salt--8oz provolone cheese (to add at the very
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.
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
It will melt in stringy chunks---yum.