Cheese Steak Soup
Recipe: #7692
January 18, 2013
Categories: Game/Sports Day, Sunday Dinner, High Protein, No Eggs, more
"Easy enough to make with leftover beef, good soup to! I threw in some jalapeno and hot sauce"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (380.9 g)
- Calories 546.6
- Total Fat - 35.6 g
- Saturated Fat - 18.9 g
- Cholesterol - 112.7 mg
- Sodium - 1728.6 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 1.9 g
- Sugars - 11.2 g
- Protein - 32.5 g
- Calcium - 515.6 mg
- Iron - 2.1 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt butter in large stock pot or Dutch oven over medium heat.
Step 2
Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes). Add garlic, cook 1 min.
Step 3
Add flour and cook for another 5 minutes stirring all the time.
Step 4
Slowly mix in milk and bring to a simmer stirring often until soup thickens. Reduce heat to medium-low and stir in beef consomme, salt, and pepper.
Step 5
Slowly stir in provolone until all is melted and mixed into soup. Remove from heat and stir in roast beef.
Tips
No special items needed.
3 Reviews
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