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.



  1. This looks SO good! My husband will love it. Thanks for sharing!

  2. That looks like something I would really enjoy!

  3. Yumm, this looks amazing! Thanks for sharing! Stop on over for a visit sometime!!


  4. Looks delish! Will have to try it...thanks :)

  5. What a great idea for a warming and delicious soup! Thanks for sharing it :)

  6. I love soup and will enjoy experimenting with this in a month or so from now, when I crave soup.

    Right now I'm still lovin' ice cream. ;)

    Thanks for linking to Food on Fridays!

  7. OK, now you have me wanting ice cream!!! LOL.

  8. Wow -- I have to make this, my husband will love it!


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