Philly Steak & Cheese Soup

Steak and cheese, what more could you ask for?   

• PHILLY STEAK & CHEESE SOUP
• (serves 8)

Soup Ingredients:

*2 tablespoons vegetable oil or olive oil

*1 1/2 pound steak, cut into small pieces or shaved

*1 tablespoon sea salt or kosher salt

*1 1/2 teaspoons ground black pepper

*1 medium yellow onion, chopped

*2 garlic cloves, minced

*2 (32 ounce) containers beef broth

*2 cups fresh mushrooms, sliced

*2 medium green peppers, diced

*6 ounces Velvetta cheese, cut into cubes

*1 cup sharp shredded cheese, cut into small pieces

*Provolone cheese, shredded (optional)

Crouton Ingredients:

*6 hamburger buns, or 3 sub buns, cut into large bite size pieces

*1/4 cup butter, melted

*1/2 teaspoon garlic salt

Crouton Directions:

~Preheat oven to 375 degrees.

~In a large bowl, mix melted butter and garlic salt together.

~Gently toss buns into butter mixture to coat all sides.

~Spread in a single layer on a cookie sheet.

~Bake for 11-14 minutes or until bread is toasted.

~Remove from oven and allow to cool completely.  

Philly Steak & Cheese Directions:

~Season steak with salt and pepper.

~Heat up large stock pan or dutch oven over medium heat.

~Add oil to hot pan.

~Add steak and cook for 8-10 minutes, turning so that all sides of the steak get seared.

~Add the onions and cook for another 4 minutes.

~Add minced garlic and cook for another 1-2 minutes. 

~Add beef stock and bring mixture to a boil.

~Reduce heat to a low, and cook uncovered for 1 hour.

~Add in mushrooms and green peppers and cook for another 15-20 minutes or until peppers are tender.

~Stir in Velveeta cheese and cheddar cheese until smooth.

~Serve, and top with provolone cheese and croutons.