Philly Cheesesteak Soup Recipe


Philly Cheesesteak Soup Recipe

The meaty delightful goodness of a Philly cheesesteak sandwich turned into a creamy and delicious comfort-food soup. Your family will be asking for seconds!

Prep Time:20 minutes
Cook time:30 minutes

Ingredients:

3/4 cup Butter
1/2 Green Pepper, diced
1/2 Red Pepper, diced
1 Yellow (or Sweet) Onion, diced
8oz Fresh Mushrooms, diced
2/3 cups Flour
6 cups Milk
1 1/2 cups Low Sodium Beef Broth
1 tsp Salt
1 tsp Pepper
8oz Provolone Cheese
1 lb Roast Beef, sliced thin

Directions:

• Slice your thin roast beef into 1″ strips, set aside.
• Melt butter in large sauce-pot.
• Add diced peppers, onions and mushrooms; sauté until tender.
• Add flour to make a roux. Cook the flour for at least 5 minutes; stirring constantly (this will get the flour taste out of your roux).
• Slowly add milk, whisking to combine.
• Bring mixture to a simmer over medium heat; stirring constantly until soup thickens.
• Add beef broth, salt and pepper.
• Slowly stir in your provolone; stir until it is melted into the soup.
• Remove your soup from the heat, and add the roast beef; stir.
• Serve while hot; do not overcook as it can make the roast beef tough.
• Note: the Philly Cheesesteak Soup freezes extremely well. Allow frozen soup to defrost in the refrigerator. Reheat on stove or in microwave.

Makes 6 servings Philly Cheesesteak Soup

To print the Philly Cheesesteak Soup Recipe , click here.



Philly Cheesesteak Soup Recipe. The meaty delightful goodness of a Philly cheesesteak sandwich turned into a creamy and delicious comfort-food soup. Your family will be asking for seconds!


This is one of my very favorite soups that Hubby makes. Hubby makes a lot of soups. All different kinds. And he gives them away to friends and relatives. I actually grimace when he considers giving away this Philly Cheesesteak Soup, and I try and hide the frozen containers so they are not easily found.

Yeah, I am selfish. “Too bad” is what I say as this is one incredible soup.

Hubby’s words of warning: make sure your roast beef is thin. In his words, “this isn’t beef barley, you want the roast beef to be as thin as possible.” He also recommends you combine the flour well. He said it is very important you cook off the taste of the flour, and are left with the roux.

Honestly? I’d rate this as my second favorite soup from Hubby – just beaten out by the Buffalo Chicken Wing Soup. This Philly Cheesesteak Soup truly is delicious!


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Buffalo Chicken Wing Soup Recipe


Buffalo Chicken Wing Soup Recipe

Spicy, zesty and totally delicious, enjoy the great taste of Buffalo-style wings without the mess with this delicious Buffalo Chicken Wing Soup Recipe.

Prep Time:30 minutes
Cook time:60 minutes

Ingredients:

12 Green Onions, sliced lengthwise and then sliced thin
6 Celery Stalks, sliced lengthwise and then sliced thin
3/4 cup Unsalted Butter
1/2 cup Flour
3 cups Milk
3 cups Low Sodium Chicken Broth
4 cups Chicken or Turkey, cooked and diced
3/4 cup Frank’s Hot Sauce
16 oz Cream Cheese, cubed
1 tsp Cayenne Pepper
1 tsp Onion Powder
1 tsp Garlic Powder

Directions:

• Over mediun heat in a large pot, melt butter and then saute onions and celery until soft, approximately 5 minutes.
• Stir in flour until smooth.
• Slowly add milk, then broth, stirring constantly until smooth.
• Add remaining ingredients, and simmer stirring regularly until cream cheese is melted.
• Taste for seasoning. Add more Cayenne Pepper if you want more heat.
• Allow to cook until thoroughly heated through, and hot.

Makes 10 Servings Buffalo Chicken Wing Soup

To print the Buffalo Chicken Wing Recipe, click here.

Buffalo Chicken Wing Soup. Spicy, zesty and totally delicious, enjoy the great taste of Buffalo-style wings without the mess with this delicious Buffalo Chicken Wing Soup Recipe.




As many of you know, I am from Buffalo (and still live in a ‘burb). Wings were invented at the Anchor Bar in Buffalo back in the 1960s. We grew up ordering pizza and wings as a quick party food, comfort food, or just for dinner.

Buffalo-style wings have become so popular, that went my parents were in Singapore 10 years ago (or so), the waiter asked where they were from, they explained Buffalo, NY and they pointed to the Buffalo Chicken Wings selection on the menu!

The story takes a turn for the odd when the waiter didn’t realize that Buffalo was a place… I often wonder how many people think a buffalo has a wing… Anyhooo when they couldn’t make him understand that Buffalo was the location the recipe was named after, and not a part of an animal, they finally told the waiter “Niagara Falls”, and he was satisfied.

About 20 years ago or so, a local restaurant: Danny’s, started making Buffalo-style Chicken Wing Soup. It was a smash hit! For years they were the only place around you could get this type of soup. They would serve it on occasion as one of their four soup and salad bar offerings. Apparently they heard from their patrons just how much they liked it because now it is a regular there.

If you mention Danny’s Restaurant to anyone local, they all say, “OMG Danny’s Chicken Wing Soup!!” and start to drool. Yeah, it is that good.

And I think Hubby’s recipe is better.

You can also make Buffalo Chicken Wing soup with leftover turkey.

And it was fabulous!!

So use chicken or turkey and make this Buffalo-Style Chicken Wing Soup! You will be glad you did.


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Cream of Broccolini Soup


Cream of Broccolini Soup

A creamy, comforting soup that beautifully showcases Broccolini! Onions, celery, garlic, broccoli and cream form this quick, scratch-made cream of broccolini soup.

Prep Time:30 minutes

Cook time:40 minutes

Ingredients:

5 TBSP Butter, divided
1 medium Onion, diced
1 Garlic Clove, minced
1 Stalk Celery, diced
1 Carrot, diced
2 cans (14.5oz) Chicken Broth
4 Cups Broccoloni, chopped (can substitute broccoli if short)
3 TBSP Flour
1 cup Milk
1 cup Light Cream
1/2 cup Shredded Cheddar Cheese
Pepper

Directions:

• Melt 2 tablespoons of butter in a medium sized stock pot.
• Saute onion, garlic, carrot and celery until tender.
• Add broccolini and chicken broth; cover and simmer for 10 minutes.
• Puree soup with a stick blender.
• Return to heat.
• In a small sauce pan over a medium heat, melt 3 tablespoons of butter; stir in flour, add milk and cream. Stir until thick and bubbly.
• Add milk mixture to the soup, stir.
• Add cheese to the soup; stir until melted.
• Season with pepper.
• Heat until thoroughly hot.

Makes 4-6 srvings of Cream of Broccolini Soup





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