HASTINGS, Neb. - (KSNB) We all know there will still be plenty of cold days ahead this winter, and what better way to fight the chills than with a bowl of homemade soup.
Philly Cheesesteak Soup is a favorite of dietician Shannon Frink when it comes to a bowl of soup on a cold day. (Source: KSNB)
Dietician Shannon Frink shares a recipe for Philly Cheesesteak Soup. But first, she also says that soup is an easy dish to make extra and save some in the freezer.
"The only time soup doesn't freeze very well is if you haven't cooked it and it has raw potatoes," said Frink. "And it does not freeze very well if it already has your milk and your creme in it."
Here's Shannon's recipe for one of her favorite soups:
One-pot Philly Cheesesteak Soup
All you need:
1 1/2 lbs. sirloin steak, chopped into bite size pieces
1/2 teaspoon pepper
2 tablespoons spreadable butter
1/2 large onion, chopped
8 oz. mushrooms, sliced
1 green pepper, chopped
1 poblano pepper, diced
4-6 garlic cloves, minced
1/3 cup flour
4 cups low sodium beef broth
2 tablespoons cornstarch
1 teaspoon dried parsley
1/2 tsp EACH dried oregano, paprika, ground cumin
1 cup shredded provolone cheese
1/4 cup freshly grated Parmesan cheese
1 cheese baguette cut into 1/2-inch cubes
3 tablespoons olive oil
shredded provolone cheese
freshly grated Parmesan cheese
All you do:
1. Thinly slice sirloin and toss with black pepper. Heat 1 tablespoon oil in a large soup pot/Dutch oven over medium high heat. Working in batches if necessary, add beef to the very hot pan and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove to a plate.
2. To the now empty Dutch oven/soup pot, melt butter in 2 tablespoons olive oil over medium high heat. Add onions and mushrooms; saute for 2 minutes. Add poblano and bell peppers and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
3. Turn heat to low and gradually stir in broth. Whisk 2 tablespoons cornstarch with cold broth and add to soup to thicken, as desired. Stir in all remaining herbs and spices.
4. Bring to simmer, stirring often until thick. Add steak, cover, and reduce to a gentle simmer for 25 minutes OR until vegetables and meat are tender.
5. Meanwhile, preheat oven to 400 degrees F. Add bread cubes to a baking sheet and toss with 3 tablespoons olive oil, and approximately 1/8 teaspoon EACH garlic powder, paprika and salt. Toss until evenly coated then spread into an even layer on baking sheet. Bake for approximately 7-10 minutes or until golden (the longer you bake the crispier). NOTE - if you purchase bread without cheese, you can simply sprinkle some cheese on the bread cubes before you bake them.
6. When meat/vegetables are tender, remove soup from heat and stir in provolone, cheddar and Parmesan cheese until melted.
Variation: Omit steps 5 & 6 (the cheese bread step and adding the provolone and Parmesan cheese to the soup). Place soup in a bread bowl, top with provolone and parmesan cheese. Broil in the oven for 2-3 minutes until the cheese is brown and bubbly. Serve.