Author: Nikki
This soup is outrageously delicious and flavorful!
- 2 Tablespoons olive oil
- 1 cup diced onion
- 1 cup diced green bell pepper
- ¼ cup butter
- ¼ cup flour
- 2 cups half and half
- 1 cup milk
- 3 chicken bullion cubes, crushed
- 8 oz. cream cheese, softened
- 2 cups GRILLED and chopped thin-cut shoulder steak
- salt and pepper to taste
- Shredded provolone for garnish, a little goes a long way
- In a large skillet, saute onion and green bell pepper in olive oil. Set aside.
- In a large sauce pan over medium heat, melt butter. Add flour and stir to form a roux.
- Add half and half with milk and crushed bullion cubes and stir until thickened.
- Add cream cheese and stir until melted.
- Add in steak and sautéed onions and bell peppers. Stir until well combined.
- Add salt and pepper to taste.
- To serve, garnish with shredded provolone cheese. Keep in mind a little goes a long way and when provolone cheese melts it becomes really stringy :)
Go easy on garnishing with the Provolone cheese. A little goes a LOOOOONG way
Recipe by Chef in Training at https://www.chef-in-training.com/philly-cheese-steak-soup/
3.2.2925