Philly Cheesesteak Soup
If you were reading my blog last week, you may have seen the Crockpot Za’atar Pot Roast I made and I mentioned you should save the juices that the meat cooked in because we’re going to make some really good soup. You can also use the onions and garlic that the meat cooked in as half the onions for this soup, just adding one sliced onion, but you’ll want to separate the garlic and spices out from the onions because the first step in this soup is to caramelize the onions, but the onions from the soup aren’t (yet) caramelized. It may be easier just to start with new onions.
To this marvelous mixture, I added bell pepper and chopped leftover pot roast and topped with a little toast and melty cheese and voila! Philly Cheesesteak Soup. I used Dubliner cheese and love the flavor of it, but you can substitute Swiss or Smoked Provolone if you prefer.
- 1 Tablespoon butter or olive oil
- 2 large onions, sliced thin
- 1 large bell pepper, cored and chopped
- 1/4 cup red wine
- Juices from Crockpot Za'atar Pot Roast (recipe here) or 3 - 4 cups beef broth
- 1 1/2 cups chopped pot roast or leftover roast beef
- To serve: very thinly sliced bread, toasted, and about 2 cups shredded Dubliner cheese
- In a large saucepan, melt the butter, then add the onions. Cover and cook for about 5 - 10 minutes until the onions are very soft, stirring fairly frequently, then uncover and continue to cook, stirring constantly, for 15 - 20 minutes more until the onions are dark and caramelized, adding a splash of wine when the onions get dry and cooking until the wine is evaporated before adding more wine.
- Add the bell pepper and cook until the pepper is tender. Preheat the oven to 350 F.
- Add the juices (or broth) to the pot and stir to mix. Cover and cook for 5 minutes, then stir in the meat and taste the soup. If it needs more broth or is too salty, add a bit more broth or some water (I added 1 cup water). Cover and cook for 5 or so minutes more, until all the things in the soup are nice and hot.
- Pour the soup into bowls and top each bowl with a thin slice of toast. Pile about 1/2 cup of Dubliner cheese on top of each toast and set the bowls in the oven for about 15 minutes or until the cheese is nice and melted and bubbly.
- Enjoy the soup while it's hot!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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I used a CIA knife for cutting the meat and veggies in this recipe. These are the best knives! The slow cookeer I used to cook the meat was a Crockpot.
This recipe was shared at Munching Monday, Tuesday’s Table, Simple Supper Tuesday, Thursday Favorite Things, Freedom Friday with All my Bloggy Friends, Foodie Friday DIY, The Weekend Re-Treat and Let’s Get Real.