One Pot Philly Cheesesteak Soup
What you need:
- 1 1/2 lb. sirloin steak, cut in bite-size pieces
- 1 tsp. salt
- 1/2 tsp. pepper
- Olive oil
- 2 Tbsp. unsalted butter
- 1/2 large onion, chopped
- 2 carrots, thinly sliced
- 1 green bell pepper, seeded and diced
- 1 poblano, seeded and diced
- 4 to 6 cloves minced garlic
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 can (10.5 oz.) beef consomme
- 2 Tbsp. cornstarch
- 1 tsp. dried parsley, plus some for garnish
- 1/2 tsp. dried oregano
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 1 cup shredded sharp cheddar cheese, plus some for garnish
- 1 cup shredded Provolone cheese, plus some for garnish
- 1/4 cup grated Parmesan cheese, plus some for garnish
- Croutons, store-bought or homemade
Directions:
- Season steak with salt and pepper. Heat 1 Tbsp. olive oil in a large stockpot over medium high heat.
- Add beef and let sit for 2 minutes to sear and then stir until browned, but not cooked through. Remove to a plate and set aside.
- Melt butter with 2 Tbsp. olive oil over medium high heat in the same stockpot.
- Add onion and carrot and saute for 2 minutes.
- Add peppers and cook while stirring for about 3 minutes.
- Add garlic and saute for 30 seconds.
- Add flour and cook while stirring for about 3 minutes.
- Reduce heat to low and stir in chicken broth gradually.
- In a small bowl, whisk together cornstarch and beef consomme. Then add to soup.
- Stir in parsley, oregano, paprika, and cumin.
- Bring to a simmer and stir occasionally until soup thickens.
- Add steak, cover, and simmer gently for 25 minutes.
- Remove soup from heat and stir in cheeses. Add salt and pepper to taste.
- Serve topped with additional cheeses, parsley, and croutons.
Recipe adapted from Carlsbad Craving
Posted on Fantastical Sharing of Recipes