Cheesesteak Soup

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

This soup was inspired by the popular American cheesesteak sandwich from Philadelphia, a huge bun filled with slices of steak and a generous amount of melty cheese. Like the sandwich, cheesesteak soup is gooey and cheesy. It's made with juicy beef tenderloin, sautéed in spices and flour, then finished in broth. Wait until the cheese is completely melted in the soup, and serve it in bread bowls, garnished with fresh herbs. Round loaves with a firm crust work well for the bowls. Scoop out the crumb and fill the bowls with soup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup canola oil
One and a half large onions, finely diced
2 tablespoons coarse salt
2 tsp ground black pepper
2-3 cups of flour
1 tbsp granulated onion powder
2 tbsp garlic powder
1.2 kg beef tenderloin, cut lengthwise and diced
6 tbsp of water
1/4 cup crumbled beef bouillon cubes
220 g thin slices of American cheese
Bread bowls without crumbs, for serving
Chopped chives, for serving
Chopped parsley leaves, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: onions, flour, onion powder, garlic powder, beef, bouillon, American cheese, white bread, chives, parsley

Cooking the dish according to the recipe:

Heat oil in a large saucepan or cauldron. Add the onion and sauté for 2-3 minutes over high heat until fragrant and softened.
In a large bowl, combine salt, pepper, flour, onion powder, and garlic powder. Add the meat to the seasoned flour. Dredge to coat completely, and then add the flour and meat to the pan with the onions. Cook, stirring frequently, until the meat is browned, about 8-10 minutes.

Pour water and beef broth into the saucepan and continue cooking and stirring over high heat until the soup begins to thicken. Bring to a boil. Turn off the heat and add the cheese. Cover the saucepan and let the cheese melt.
Ladle the soup into bread bowls and garnish with green onions and parsley.

Categories:

recipe / Main courses / Meat / Eggs and dairy products / Soups / Creamy soups / Meat soups / / Food Network - recipes / American cuisine

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