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Philly Cheese Steak Soup Recipe

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This recipe for Philly Cheese Steak Soup is from The Cranmom Cookbook 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T olive oil
2 lbs beef steak, cut into strips
2 T whole wheat flour
1 T Montreal steak seasoning
1 small onion, in strips
2 medium green or red peppers, seeded and cut into strips
6 cups prepared beef bullion or stock
1 tsp. salt
1/2 cup heavy cream
2 cups shredded Monterrey Jack cheese
1/2 tsp. paprika
Directions:
Directions:
1. Mix flour with steak seasoning. Toss the steak strips in the seasoned flour, to coat. Heat the oil in a large heavy-bottomed stockpot. Add onions and peppers and saute' until slightly softened. Remove and set aside.

2. Add meat to the pot slowly and brown well on all sides. (Add any flour that failed to stick to the meat, as well.) Put veggies back in the pan, and add the stock and salt. Simmer for at least 60 minutes, or as long as all day, until the meat is fork-tender.

3. Just before serving, stir in the cream gently. Serve the soup with the shredded cheese divided over the top of the bowls, and sprinkle with paprika for color.

Makes 12 (1 1/4 cup servings)
Personal Notes:
Personal Notes:
Per 1 1/4 cup serving:
4.4g carbs, 0.6g fiber, 20g total fat, 69mg cholesterol, 29g protein, 747mg sodium, 314 calories

My boys love this, but I make it without the onions and peppers :)

 

 

 

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