Cheesesteak Soup! So delicious!
Ingredients:
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 2 carrots, chopped
- ½ teaspoon celery seeds
- 2 small rolls
- ⅓ cup flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 4 cups low sodium chicken broth
- 5 ounces cheddar cheese, shredded
- 5 ounces provolone cheese, shredded
- 1 pound top round steak, thinly sliced (see note below)
- 1 green pepper, sliced
- 1⅓ cups provolone for topping (optional)
Instructions:
1-Cut rolls into cubes and toss with 1 tablespoon olive oil, ½ teaspoon garlic powder and salt/pepper to taste. Heat in a frying pan over medium heat until browned and crispy. Set aside.
2-In a large pot, heat 1 tablespoon of olive oil. Add carrots, onions and celery seed. Cook just until the onion is softened. Add flour and let cook an additional 3 minutes stirring occasionally. Add 4 cups of chicken broth, Worcestershire sauce and hot sauce. Let simmer until onions and carrots are very soft (about 15 minutes).
3-Using a blender or hand blender, puree the soup until creamy. (Remember do not seal hot soup in a blender). Return it to the heat and bring to a boil. Remove from heat and add 5oz of each cheese. Stir until melted.
4-Heat 1 tablespoon of olive oil over medium-high heat. Add beef & green peppers and cook until browned. This will only take a couple of minutes.
5-Place equal amounts of beef in each bowl. Add about ⅓ cup of bread cubes and top with hot soup. Sprinkle with topping cheese and broil on high for 4 minutes or until cheese is browned and bubbly.
Notes
Place your steak in the freezer for 20 minutes before cutting. A partially frozen steak is much easier to slice thinly.
Source:spendwithpennies.com/
