Philly Cheesesteak Soup (SP 5)

Can be made in a crock pot or instant pot

Photo by Beverly B.

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound thinly cut beef strips (I used beef chuck steaks that I cut with kitchen shears)

  • 4

    cups beef broth

  • 2

    cups skim or 2% milk

  • 1

    tablespoon butter

  • 1

    yellow onion, peeled and cut in slices

  • 2

    bell peppers (I used one green, one red)

  • 8

    oz fresh mushrooms, sliced thin

  • 2

    teaspoons Worcestershire sauce

  • 3

    cloves chopped garlic

  • 1/2

    teaspoon ground black pepper

  • 1

    teaspoon kosher salt

  • 8

    ounces fat free cheese of choice (to add at the very end)

Directions

Add the 1 tablespoon of butter to your crockpot and turn it on high to melt. Cut up your meat and add it to the crock, swirling it into the butter to coat. Add the chopped peppers, onion, and garlic. Add the Worcestershire, salt and pepper. Stir in the beef broth and milk. Cover and cook on low for 6 to 7 hours, or on high for about 4 - 5. The soup is done when the meat has reached the desired tenderness. Before serving, stir in the cheese. It will melt in stringy chunks---yum. Can I use FULL FAT MILK? yes -- when you cook with high fat milk at a simmering point for a long time it can separate on you -- SO my suggestion would be to cook your soup all the way with just the beef broth and then 30 minutes before serving stir in the milk. because the crockpot is now not very full (since the only liquid is the broth) your dinner will cook MUCH faster -- check it after 5 hours on low, 2 hours on high)

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: