Philly Cheesesteak Soup


June 12, 2017 By:
Tagged: Beef Dinners Beef Dinners. Cream Cheese Cream Cheese. Fall Favorites Fall Favorites. Sirloin Steak Sirloin Steak. Dinner Dinner. Onions Onions. Flour Flour. Beef Beef. Cheese Cheese. Food Lion Food Lion. Comfort Foods Comfort Foods. Beef Beef. Fall Favorites Fall Favorites. Soup it Up Soup it Up. Soups & Stews Soups & Stews. Comfort Foods Comfort Foods. Main Dish Main Dish. Our Brands Our Brands. Game Day Game Day. Steak Steak. Our Brands Our Brands. Garlic Garlic. Game Day Game Day. Cheese Cheese.
Prep:
25 minutes
Cook:
8 hours
Serves:
4
Eat one of your favorite sandwiches with a spoon by turning it into a tasty, satisfying soup. This recipe omits the green pepper, but you can easily add it for additional flavor.

Ingredients

Select ingredients:

Directions

  1. Chop onions
  2. In a large skillet, heat olive oil over medium heat, add garlic and onions and cook for 5 minutes, until translucent. Pour the contents of the pan into a slow cooker.
  3. Add two more tablespoons of oil to the skillet and add the steak. Cook the steak until it is no longer pink. Transfer the steak to the slow cooker with the onions and garlic.
  4. In a medium bowl, whisk together the flour, Worcestershire sauce and beef broth. Add this mixture to the slow cooker.
  5. Wash the mushrooms in a colander and and add to the slow cooker with the cayenne pepper, mixing thoroughly.
  6. Cover the slow cooker and cook on low for 6 to 7 hours. *In the last hour before serving, turn the heat to high and add the provolone cheese and cream cheese and stir until they are melted*
  7. 15 minutes before serving, preheat the oven to 425 degrees and toss the cubed bread in olive oil and and salt and pepper. Bake for 8 minutes, or until desired completion is met.
  8. Serve soup in soup bowls and top with toasted bread cubes.