"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Cheesesteak Soup Recipe

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This recipe for Cheesesteak Soup, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Martin
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. canola oil
1 1/2 large onions, diced small
1 large bell pepper, diced small
2 tsp. freshly ground black pepper
1 1/2 c. all-purpose flour
1 tbsp. granulated onion powder
2 tbsp. garlic powder
2 1/2 pounds stew beef cubes or fajita strips
6 c. water
8 oz. beef stock
16 oz. velveeta cheese, cubed

Directions:
Directions:
In a large stockpot or Dutch oven, heat oil. Add onions & bell pepper and saute for 2 to 3 minutes on high until fragrant and tender.

In a large bowl mix pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.

Add water and beef stock to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.

Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
Tip: Try serving in bread bowls.

 

 

 

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