Philly Cheesesteak Soup | Recipes Direct

Ingredients

• ***For the soup:***
• 1 1/2 pounds sirloin steak, chopped into bite-sized pieces
• 1 teaspoon salt, plus more, to taste
• 1/2 teaspoon black pepper, plus more, to taste
• 3 tablespoons olive oil, divided
• 2 tablespoons butter
• 1/2 large onion, chopped
• 1 (8-ounce) package mushrooms, sliced
• 2 carrots, thinly sliced
• 1 poblano pepper, diced
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/3 cup flour
• 4 cups low-sodium chicken broth
• 2 tablespoons cornstarch
• 1 (10.5-ounce) can beef consommé
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 cup sharp cheddar cheese, optional, shredded
• 1 cup provolone cheese, optional, shredded
• 1/4 cup parmesan cheese, optional, freshly grated
• ***Optional, for topping:***
• sharp cheddar cheese, to taste, shredded
• provolone cheese, to taste, shredded
• parmesan cheese, to taste, freshly grated
• bread, to taste, torn