PHILLY CHEESE STEAK SOUP RECIPE – It’s going to become your new favorite way to make this one-pot Philly Cheese Steak Soup. Take the traditional sandwich and serve it in a bread bowl as a rich, creamy soup.
— 2 packages Gary’s QuickSteak + WOW seasoning packets
— 3 medium-sized green bell peppers, chopped
— 1 medium sweet yellow onion, chopped
— 1 (8 ounce) package white mushrooms, chopped
— 4 Tablespoon salted butter
— 2 – 3 cloves garlic, minced
— 2 (32 ounce) cartons beef stock
— 2 bay leaves
— Fresh cracked pepper
— 2 beef bouillon cubes
— 1/3 cup corn starch dissolved in 1/3 cup water
— 8 ounces provolone cheese, shredded
— 1 ½ cups heavy cream
— Bread bowls for serving, optional
— Additional shredded Provolone for serving.
In your Dutch oven, melt butter over medium high heat. Add in peppers, onions, garlic, and mushrooms. Sauté for 4 minutes. Add in frozen quick steaks + WOW seasoning packets. Continue cooking for another 4 minutes. Add in Stock, bouillon cubes and Bay leaves. Bring to boil, reduce heat to low and simmer for 20 minutes. Pepper to taste. Stir in corn starch and water mixture. Soup will begin to thicken. Stir in cheese, until incorporated. Add in cream.
Serve hot in bread bowls with additional cheese for topping. Or in a regular bowl with or without crusty bread for dipping.