Philly Cheesesteak, 2 ways: soup and sandwiches!

Published: Fri, 07/10/20

July 10th, 2020

Happy Friday, Slow Cookerers!!

I've got a treat for you today --- one of the favorite recipes on the site and in my first cookbook is for Philly Cheesesteak Soup.

It's pretty much everything you'd expect : savory, a bit tangy, and full of steak, onions, peppers, provolone cheese, and flavor.

the only thing missing is the bread!

Philly Cheesesteak Soup

serves 4-6 or so

(click thru for photos and reader reviews)

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 tablespoon butter
1 yellow onion, peeled and cut in slices
2 bell peppers (I used one green, one red)
2 teaspoons Worcestershire sauce
3 cloves chopped garlic
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
8 ounces 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 6 to 7 hours, or on high for about 4 - 5.

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.

The Verdict.

This is a delicious soup. I was very pleased with the flavor of the broth.

The broth is thin, if you feel you'd like a thicker broth, you can make a roux on the stove with the butter and some flour or cornstarch before adding to the crockpot.

I don't like cooking before cooking, and opted to not bother with this step.

But I also don't care if the broth is thin. If thin broth bothers you --make the roux.

:-)

and here is the Sandwich Version!

Philly Cheesesteak Sandwich

serves 4

(click thru for photos and reader reviews)

The Ingredients.

(use 1/2 pound of meat per person)

2 pounds sliced tri-tip or fajia meat

1/2 sliced onion

2 red, green, yellow or orange bell pepper, sliced

1/3 cup of white wine

2 tablespoons Worcestershire sauce (not pictured)

--favorite cheese: American, Cheddar, Gruyere, Swiss, Provolone

The Directions.

If you are using 2 pounds of meat, use a 4-quart slow cooker.

--dump sliced meat into stoneware

--put sliced pepper and onion in too

--add white wine and Worcestershire sauce

cover and cook on low for 8-9 hours or high for 4-6.

Spoon meat onto sliced french rolls or other favorite bread-item.

Bake at 400 degrees for 12-15 minutes, or until cheese is nice and melty.

Adam and I chose pepper jack for our cheese and the kids chose cheddar. Traditionally Provolone is used --- but I've never been all that traditional...

ha!

:-)

enjoy!! Happy Slow Cooking!!!

steph

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