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Philly Steak & Cheese Soup

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Submitted by: Yelonda36

 

Rich and hearty--steak, onions, peppers, Swiss and Monterey Jack Cheese, in a nicely seasoned cream soup base.
 

Ingredients

  • 4 lbs New York steak thin sliced
  • 2 large onions sliced
  • 2 large green bell peppers
  • 1/2 cup butter
  • 4 cups heavy whipping cream
  • 2 1/2 cups water
  • 2 cups Monterey Jack cheese
  • 4 cups Swiss cheese
  • 2 Tbsp steak seasoning
  • 1 Tbsp seasoning salt
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp corn starch

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Method

In a large sauce pan on medium high heat, melt butter, add steak, onions, bell peppers, and seasonings, saute until meat is browned and onions and peppers are tender. Add 2 cups water, reserving 1/2 cup for later. Simmer for 20 minutes, reduce heat to medium-low, and add heavy cream. Simmer for about 20 minutes, stiring every 5 minutes. Add Monterey Jack cheese and 3 cups Swiss cheese, reserving 1 cup for topping. Simmer on low for 10 minutes. Mix 1/2 cup water with cornstarch, stir into soup for thickening. Top with Swiss cheese when served.

 

Notes: For thicker soup add more corn starch if you don't have corn starch, flour will work. This soup is great served in bread bowls.

 

Number of Servings: 8-10

 

Submitted by: Yelonda36 ()

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