Beer makes batters better, meat more tender, and sauces more flavorful.
Philadelphia Cheesesteak Soup
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- #31170
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
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
directions
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.
added by
Shunick
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 21, 2014
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.
April 3, 2011
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 :)