Dearest eaters and readers, I am linking up today with my buddy Lauren at Shooting Stars Mag with this Philly Cheesesteak Soup recipe for her Glossies Made Me Do It series. For this link-up, participants share what magazines have inspired them to do or try.
You already know that I am a sucker for a soup recipe, right? Heck, I hosted this soup-chili-stew soup recipe swap and blog hop this past fall, for heaven’s sake. That tells you something right there!
Saw the latest edition of Delish magazine, “Super Easy Soups,” at the check out lane at Target. I opened my arms and said, “Come to mama,” and I swear the magazine leapt off the rack, right past me and onto the conveyor belt at the register. The first soup I made was the Philly Cheesesteak Soup on page 35. To borrow an old slogan from Campbell’s, this soup is ‘mmm, mmm good.’
Philly Cheesesteak Soup
Even though this is a Tuesday post, it isn’t a full-fledged Tasty Tuesday post. Because, clearly, it’s a Glossies Made Me Do It post instead. So going into it knowing that, I didn’t take oodles of pictures as I prepared this recipe.
I did snap a pic of the ingredients for Philly Cheesesteak Soup.
- 2 Tablespoons of canola oil, divided
- 2 medium onions, diced (I used less than one whole onion)
- 2 cloves garlic, minced
- 2 Tablespoons all purpose flour
- 4 cups beef broth
- 1/2 pound flank steak (I used a pound for my meat eater), thinly sliced (Sprinkled mine with tenderizer)
- 3 green bell peppers (I used two)
- 1 Tablespoon Worcestershire sauce
- kosher salt (I used Himalayan pink salt)
- black pepper
- 8 ounces sliced provolone, chopped plus more for baguette
- 2 baguettes
- Heat 1 Tablespoon oil in a large pot, add half the chopped onions and cook until soft.
- Add garlic and cook until fragrant, about 1 minute.
- Add flour and continue to cook 2-3 minutes.
- Mix in the broth and simmer 15 minutes.
- In large skillet, heat remaining oil, add steak, remaining onion, and green peppers
- Cook , stirring occasionally, until meat is cooked through
- Stir in Worcestershire sauce
- Season with salt and pepper
- Add cheese to soup in large pot, stir until melted
- Add cooked steak and veggies from the skillet to the pot of soup
- Slice baguettes, top each with a slice of provolone
- Broil cheese topped baguette until cheese is browned and melted
Managed to take a photo of my bowl of Philly Cheesesteak Soup before diving into it spoon first.
This Philly Cheesesteak soup was good. Lots of meat, which is my Prince’s love language. If you are a soup maker or eater, I highly recommend this edition of Delish. I have made 2 of the soups and they both lived up to the periodical’s name! DELISH.
Do you eat soup year around or only enjoy it during cold weather seasons? My PC likes to do what he calls a ‘soup diet’ so we eat soup all the time. And that works for me. I usually make some kind of soup every week. Then we have at least one meat-n-potatoes meal so my carnivore gets his protein. Although, every soup I make has protein in it of some sort.
Hope you will take a sec to check out Lauren’s Glossies post for this month. And if you have one of your own, please link up with her.
My washing machine is playing that “I’m finished with this load” song so let me get those clothes in the dryer and start another load washing. Today’s to-do list is very long, girls, so for now I must bid you adieu. Have a good Tuesday friends. Thank you for spending a few moments here with me.
Hugs and kisses,