Philly Cheesesteak Soup
What you need:
- 2 Tbsp. extra virgin olive oil
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half and half
- 1 cup whole milk
- 3 tsp. chicken bouillon powder
- 8 oz. cream cheese, softened
- 1 to 2 lb. steak, grilled and cut into strips
- Salt and pepper, to taste
- Shredded provolone for garnish, if desired
Directions:
- In a large skillet, heat olive oil over medium-high heat. Add onion and green bell and cook until onion has softened. Remove and set aside.
- In a large saucepan, melt butter over medium heat. Add flour and stir.
- Then slowly add half and half, milk, and bouillon powder. Stir until thickened.
- Add cream cheese and stir until melted.
- Add steak, onions, and peppers. Stir well. Salt and pepper to taste.
- Serve garnished with provolone - beware that a little goes a long way!
Recipe from Chef in Training
Posted on Fantastical Sharing of Recipes