On what has been the coldest day so far this fall, I could think of nothing more comforting than a big bowlof hot soup, and this recipe was sure to please!
Philly Cheesesteak Soup in a Bread Bowl
1 box (14 slices) steak-ums
4 tbs flour
1 tbs olive oil
Chopped onion, mushrooms, bell peppers (all optional; use as much or as little as you want)
4 cups beef broth
4 slices provolone cheese
4 small sourdough loaves
Break steaks into pieces and place them in a bowl. Add salt, pepper, onion powder, garlic powder, and 2 tbs flour. Mix to coat. In a hot non-stick pot, cook the steak until no longer pink. Set aside. In the same pot, add olive oil, peppers, onions, and mushrooms. Cook until tender. Add in 2 more tbs flour, mixing well and breaking up flour "clumps." Add four cups beef broth. Bring to boil and summer for 10 minutes to thicken. Add cornstarch and cold Walter mixed together to thicken more if necessary. Add steaks. Ladle into hollowed-out bread loaves and top with a slice of provolone. Place bread bowl son a baking sheet and broil until cheese is melty, bubbly, and golden. It will be very hot!!
My husband loved it so much, he are every bite, including the bowl! It was just right on a chilly night like tonight.