Soup, Chili, Stew and Dumpling Recipes
Philadelphia Cheesesteak Soup
Ingredients
- 18 ounces rib eye or eye roll steak, frozen, thinly sliced
- 2 tablespoons butter
- 1 medium onion, cut into thin wedges
- 1 medium green bell pepper, cut into strips
- 11 ounces Cheddar cheese soup or cheese sauce
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Cut each sandwich steak into 1/2 inch strips.
- In a 2 quart saucepan over medium heat, in hot butter, cook onion and bell pepper until tender, stirring occasionally.
- Add steak strips. Cook until meat is browned, stirring often.
- Stir in soup. Gradually stir in milk, water and cheese. Heat through.