Tuesday, October 20, 2009

Crockpot Philly Cheesesteak Soup

Soup weather is here!


The Menu:
Crockpot Philly Cheesesteak Soup


The Original Recipe:
I found this on crockpot365 blog last winter, and I have finally made it. It is really good. It isn't harsh on flavors or overwhelmed by spices. You can taste the meat and veggies as they are in this soup. It was a hit here in our home!


Crockpot Philly Cheesesteak Soup

--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 T butter

--1 yellow onion, cut in chunks

--2 bell peppers (I used one green, one red)

--2 t gluten free Worcestershire sauce

--3 cloves chopped garlic

--1/2 t black pepper

--1 t kosher salt

--8oz provolone cheese (to add at the very end)


The 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 7-9 hours, or on high for 5-6. The soup is done when the meat has reached the desired tenderness.Before serving, stir in the provolone cheese. It will melt in stringy chunks---yum.

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