Cheesesteak Soup

Name: Cheesesteak Soup
Ingredients: 1/4 cup canola oil; 1 1/2 large onions, diced small; 2 tablespoons kosher salt; 2 teaspoons freshly ground black pepper; 2 to 3 cups all-purpose flour; 1 tablespoon granulated onion powder; 2 tablespoons garlic powder; 2 1/2 pounds beef tenderloin, sliced lengthwise and cubed; 6 cups water; 1/4 cup beef bouillon cube powder; 8 ounces sliced American cheese; Bread bowls, hollowed out, for serving; Sliced chives, to garnish; Chopped parsley leaves, to garnish

14 ingredients

11 steps

Ingredients

1/4 cup canola oil
1 1/2 large onions, diced small
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 to 3 cups all-purpose flour
1 tablespoon granulated onion powder
2 tablespoons garlic powder
2 1/2 pounds beef tenderloin, sliced lengthwise and cubed
6 cups water
1/4 cup beef bouillon cube powder
8 ounces sliced American cheese
Bread bowls, hollowed out, for serving
Sliced chives, to garnish
Chopped parsley leaves, to garnish

Directions

1

In a large stockpot or Dutch oven, heat oil.
2

Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
3

In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together.
4

Add meat to seasoned flour.
5

Dredge to coat and add flour and meat to pot with onions.
6

Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
7

Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken.
8

Bring to a boil.
9

Turn heat off and add cheese.
10

Cover the pot with a lid and allow the cheese to sit and melt.
11

Pour into bread bowls and garnish with chives and parsley.