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Thursday, April 30, 2015

Recipe: Philly Cheese Steak Soup


 All photo rights owned by Michael Stephenson
Here it is, ladies and gentlemen. This is the recipe you didn't ask for, but I'm giving it to you anyway. This makes for a great soup or stew for a small party. For any recipe I may post, remember that it can be altered in any way you wish and don't worry about if it looks similar to the picture or not. Enjoy your weekend everyone and make sure that if you try it, leave a comment below to tell me how it was for you, and always read through the entire recipe before making it or going to the store to gather ingredients. 
Makes 4-6 servings:

4 to 5 cups cold water

2 tsp black pepper to taste

2 tsp oregano

2 tsp basil

1 to 1½ pounds beef stew meat

1 large onion, diced

1 large green pepper, diced

5 tablespoons regular mustard

2 teaspoons minced garlic

2 tablespoons Worcestershire sauce

1 packet muenster cheese slices

1 bag sandwich rolls

1 tablespoon olive oil

4 Beef Bouillon cubes*

2½ cups mushrooms, diced

2-3 tablespoons corn starch

1 cup shredded cheddar cheese

  1. Chop beef stew meat into feasible sizes. Whatever you think is best. Heat skillet at high temperature. Add olive oil and wait a minute before adding the beef stew meat. Brown on all sides until edges are hardened or crisped. Remove meat and add from crock-pot. Return skillet to the stove.
    1. Pro-tip: Cutting the meat can actually be easier if it is partially frozen. It will be more ridged and won’t catch on the blade of the knife as often. Thaw the meat for about 4 hours in the sink before cutting. Reverse the process of the meat is already thawed.
  2. Turn stove to medium-high. Add one cup of water along with beef bouillon cubes. If they are hard, smack lightly upon them with the side of a serving spoon. Scrape the bottom of the pan to remove leftover browned bits and stir beef bouillon cubes. Add mixture to crock-pot along with onions, green peppers and half of the mushrooms.
    1. *If you have beef broth available instead, substitute the cubes with the broth and subtract three cups of water from the recipe, replacing with broth.
  3. Mix Worcestershire sauce with mustard. Pour half of it into the crock-pot; reserve the remaining half. Add 3 cups of water (1 if you’ve used the beef broth). Add pepper, oregano and basil. Cook on low for 3-4 hours.
  4. Turn slow cooker to high. Stir one cup of water and corn starch into reserve mustard mix. Add mix, along with remaining mushrooms, two slices of muenster cheese and cheddar cheese and stir. Cook for additional 15 minutes.
    1. Pro-tip: How much water and corn starch you add really depends on how thick you want the soup to be and how good your corn starch is. For thicker soups add more corn starch. For thinner soup add less corn starch.
  5. In toaster or oven separate sandwich rolls, putting half a slice of cheese on either part. Toast until cheese bubbles. Turn off crock-pot and serve soup with bread on the side.
    1. Pro-tip: If you want, you can serve this as a sandwich by straining the meat and vegetables and serving the liquid of the soup on the side. You can also make it fancier by cutting the rolls into toast points after toasting.

As always people, every recipe is not perfect and should be adjusted to your taste buds. For an extra kick, I like to add a tablespoon of diced Jalapeno peppers. You can also feel free to add real steak instead of the stew meat which I use because it is cheaper and, as long as you mix the flavors right, can be delicious.

And finally, make sure that you come back for more entertaining recipes. As always, check for my books on Amazon. #BrandNewHome will debut in just one week! May 7th people. I will be doing a blog post about it shortly, so keep anticipating the new good read. Also, #Darker is coming in June, along with #TheWriter, both of which I will also be posting about before they arrive as The Writer will be something a little different and new for me.

Looking forward to your comments below and follow me on my other platforms at the bottom.

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