A few weeks ago I posted a recipe on Cooking with Anne for Philly Steve'steak, a friend's recipe for really awesome cheesesteaks. Ever since then I've been wanting to turn cheesesteaks into soup.
I made this on Sunday when my brother Mike and his girlfriend Betty were here. They thought it was great, and so did I!
This is similar to French Onion Soup - but I stopped short of it because that particular soup is so delicious in its own right that I want to post about it as well someday soon; besides, I have a story to go with it!
Philly Cheesesteak Soup
2 Tablespoons olive oil
1 large sweet onion, sliced thinly
1 large green pepper, slide thinly
4 cups beef stock or broth
1 teaspoon freshly ground black pepper
1 clove garlic - minced
1 teaspoon tomato paste
1 pound sandwich steaks - sliced into thin strips (NOT the pressed fake meat type)
4 thick slices Italian or French bread
8 ounces shredded provolone cheese
1. Saute onion and pepper in olive oil until onions begin to caramelize.
2. Add sandwich steak strips and cook until no longer pink and beginning to brown.
3. Stir in garlic, tomato paste, pepper and stock. Simmer until heated through.
4. Salt to taste.
5. Toast bread slices in the oven until lightly browned.
6. Ladle soup into bowls and top with crouton and cheese - place under broiler and heat until cheese is melted.