Extraordinary Life: Philadelphia Cheesesteak Soup

Monday, December 28, 2009

Philadelphia Cheesesteak Soup

This soup is one of my favorite things to do with leftover roast beef. A real Philadelphian knows what cheese steaks are made of. In my travels I have seen some hysterical attempts at a copy. I use whatever cheese in this soup I happen to have on hand though. Velveeta would be the appropriate switch for the a more authentic flavor but any way you choose, it will taste surprisingly good.

Philadelphia Cheesesteak Soup

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

2 tablespoons corn starch

6 cups milk

1 can beef broth

1 beef bouillon cube

2 cups leftover roast beef , diced

8 ounces cheese (provolone, velveeta, or any)

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. Add to vegetables and stir in bouillon, slowly whisking to incorporate. Reduce heat to medium-low and simmer until thickened. Add salt, pepper and beef.

If you prefer flour to starch, add flour to vegetables and cook while stirring for 3-5 minutes. Then add milk and stir until incorporated.

Slowly stir in cheese until all is melted.

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