Philly Cheese Steak Soup

Name: Philly Cheese Steak Soup
Ingredients: 3 -4 slices Steak-ums; 1 (10 1/2 ounce) can condensed beef broth; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon onion powder; 1 tablespoon Worcestershire sauce; 1 tablespoon butter; 1 (12 ounce) can evaporated milk; 8 ounces shredded provolone cheese; 1 (15 ounce) can diced potatoes, drained; 1 (4 ounce) can sliced mushrooms, drained (optional); 2 tablespoons cornstarch

12 ingredients

4 steps

Ingredients

3 -4 slices Steak-ums
1 (10 1/2 ounce) can condensed beef broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 (12 ounce) can evaporated milk
8 ounces shredded provolone cheese
1 (15 ounce) can diced potatoes, drained
1 (4 ounce) can sliced mushrooms, drained (optional)
2 tablespoons cornstarch

Directions

1

Preheat the oven to 350°F . Lay the Steak-ums out on a baking sheet then bake in the oven until no longer pink (around 5-7mins).
2

Meanwhile, pour the broth into a large pot. Add in the spices, worcestershire, butter, milk, & cheese, stir until melted.
3

Take the beef out of the oven then shred with a fork & knife. Add to the pot along with the potatoes & mushrooms (if using).
4

Simmer on low for 10 minutes. Mix the cornstarch with a little water then stir into the pot. Continue to simmer until thickened. Serve with a loaf of french bread.