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:

1. Season steak with salt and pepper. Heat 1 Tbsp. olive oil in a large stockpot over medium high heat.
2. 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.
3. Melt butter with 2 Tbsp. olive oil over medium high heat in the same stockpot.
4. Add onion and carrot and saute for 2 minutes.
5. Add peppers and cook while stirring for about 3 minutes.
6. Add garlic and saute for 30 seconds.
7. Add flour and cook while stirring for about 3 minutes.
8. Reduce heat to low and stir in chicken broth gradually.
9. In a small bowl, whisk together cornstarch and beef consomme. Then add to soup.
10. Stir in parsley, oregano, paprika, and cumin.
11. Bring to a simmer and stir occasionally until soup thickens.
12. Add steak, cover, and simmer gently for 25 minutes.
13. Remove soup from heat and stir in cheeses. Add salt and pepper to taste.
14. Serve topped with additional cheeses, parsley, and croutons.

Recipe adapted from Carlsbad Craving

Posted on Fantastical Sharing of Recipes