- 32 ounces Beef(2 pounds) thin slices
- 1/2 cup Butter
- 2 cloves Garlicmince
- 1 Onionchopped
- 1 Green Bell Pepperchopped
- 6 large Mushroomssliced
- 3 cups Cream
- 2 cups Beef Broth
- 3 dashes Worcestershireas desired
- 2 1/2 cups Provolone Cheeseshredded
- 1 cup Cheddar Cheeseshredded
- 1/4 cup Parmesan Cheese
- 1 tablespoon Pepper
- 1 tablespoon Seasoned Salt
How to Make Philly Cheese Steak Soup
Take your very thinly sliced beef, and cut or tear into various sized pieces. In a large pot, on medium-high heat; melt 1/4 cup of butter. Add beef and fast fry.* Do not over cook the meat, as it will continue to cook, as soup is being made.
Add the rest of the butter, to the juices in the pot. Add onion, green pepper, garlic, salt and pepper. Stirring frequently, cook vegetables, until softened. Add mushrooms, in the last minute or so and cook with vegetables. When vegetables have softened, sprinkle Parmesan cheese over vegetables, mix to evenly coat vegetables with the Parmesan.
Lower heat to medium. Add beef broth and worcestershire sauce. Simmer for 5 minutes. Add cream, mix well. Simmer for another 2 minutes. Add meat back into the pot. Add both the provolone and cheddar cheese, stir thoroughly. Simmer for another 3-5 minutes and serve with a pinch of fresh pepper on top!