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Philadelphia Cheesesteak Soup

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Rating: 5/5
2 reviews

ready in: under 30 minutes
serves/makes:   3

recipe id: 31170
cook method: stovetop

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18 ounces rib eye or eye roll steak, frozen, thinly sliced
2 tablespoons butter
1 medium onion, cut in thin wedges
1 medium green bell pepper, cut into strips
11 ounces cheddar cheese soup or cheese sauce
1/2 cup milk
1/2 cup water
2 tablespoons Parmesan cheese, grated
salt and pepper, to taste


Cut each sandwich steak into 1/2-inch strips.

In 2-quart saucepan over medium heat, in hot butter, cook onion and green pepper until tender, stirring occasionally.

Add steak strips. Cook until meat is browned, stirring often. Stir in soup. Gradually stir in milk, water and cheese. Heat through.

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Registered Member at
Member since:
Feb 6, 2001

REVIEW: 5 star recipe rating
I used to buy a canned "cheesesteak" soup that was a guilty indulgence for me (high in sodium but good comfort food). This still has the canned soup in it so the sodium isn't great but it has more homemade ingredients so it's still better for you. It's very filling so it probably serves more like 5 people not 3. It wasn't as good reheated so I will cut the recipe down next time.

Guest at

REVIEW: 5 star recipe rating
This soup is absolutely delicious!!! you can substitute ground beef or chicken for the steak and adding mushrooms does nothing but make it even better :)

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