Friday, January 20, 2012

Philly Cheesesteak Soup

I love soup, especially in winter. I love it any time really, but I can get away with rotating different soups into our menu plan about once a week in the winter. I don’t want to have the same ones all the time, though. That’s why I was so excited to find this one last year. I’ve made it several times, and it gets the seal of approval from Husband and Caedmon – most of the time.

I originally found this recipe at It’s super easy and goes great with some crusty bread.

Heat butter and oil, saute pepper and onions (and mushrooms, but I usually leave those out).


Then you add milk, broth, etc. and simmer until thick.


I completely cheat when it comes to the roast beef. Instead of trying to make it myself, I buy this:


I shred it up and dump it in. It’s cost effective and easy!

So yummy and hits the spot on a cold winter night.


Philadelphia Cheesesteak Soup (original recipe from My changes are in italics.)

3/4 cup butter

1 tablespoon oil

1 green pepper (or 1 cup frozen, diced)

1 medium onion (or 1 cup frozen, diced)

8 ounces mushrooms, sliced (I leave the mushrooms out.)

2 tablespoons corn starch

6 cups milk (I’ve found that whole works best, but any will work.)

1 can beef broth

1 beef bouillon cube (I leave this out also since I haven’t found any without MSG.)

2 cups leftover roast beef, diced

8 ounces cheese (provolone, Velveeta, or any) (I have used Velveeta each time I’ve made it.)

1 teaspoon salt

1 teaspoon pepper

Melt butter and oil in large heavy bottomed stock pot or dutch oven over medium heat.

Add green peppers, onions and mushrooms and saute until tender (about 5 minutes).

Add cornstarch to milk, stir to dissolve (Or make a slurry.). Add to vegetables and stir in bouillon, slowly whisking to incorporate. Reduce heat to medium-low and simmer until thickened. (It takes a long time – probably 45 minutes or so.) Add salt, pepper and beef.

Slowly stir in cheese until all is melted.

Serve with some warm, crusty bread. It’s creamy and so good! Enjoy!

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  1. Yum!! Hey, have you tried Better than Bullion? It's actually a concentrated chicken or beef stock. At our Walmart it's next to the other bullions. No MSG!

  2. I haven't seen that, but I'll look for it. Thanks, Lauren!