Big Daddy's Cheesesteak Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This makes a great tasting soup that you will love. Enjoy. Ingredients:
1/4 cup canola oil |
1 1/2 large onions, diced small |
1/2 green bell pepper, diced small |
1 -1 1/2 tablespoon kosher salt |
2 teaspoons fresh ground black pepper |
1 1/2-2 cups all-purpose flour (it originally called for 3 cups, but that's too much) |
1 tablespoon granulated onion powder |
2 tablespoons garlic powder |
2 1/2 lbs beef tenderloin, sliced lengthwise and cubed (you can use a less expensive cut of meat like stew meat or rump roast) |
6 cups water |
1/4 cup beef bouillon cube, powder |
8 ounces sliced american cheese (or provolone cheese or sharp cheddar cheese) |
bread bowl, hollowed out, for serving (use the bread that you hollowed out to make croutons!) (optional) |
sliced chives, to garnish |
chopped fresh parsley leaves, to garnish |
Directions:
1. In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
2. In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour(start with the 1 1/2 cups flour) and meat to pot with onions and green bell pepper.
3. Saute on medium high heat until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
4. Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken(if not thick enough, add a little flour at a time till desired thickness). Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
5. Pour into bread bowls and garnish with chives and parsley. Enjoy!
|
|