Philly Cheese Steak Soup

My family loves a good hot and gooey cheese-steak sandwich so when this sliced Sirloin Steak went on sale at Lowers I grabbed a bunch to freeze. I've seen it there several times. 

Since it's fall I tried to turn one of our favorite sandwiches into a soup. I was surprised how much my kids liked it. After all this soup has all the ingredients that they "don't like" Onions, Peppers and mushrooms. Maybe I just caught them on a day that they were really hungry. 

Philly Cheese Steak Soup:

1/4 cup butter (1/2 cube)

2 small or 1 large white or yellow onion chopped

1 EACH red bell pepper, orange bell pepper and yellow bell pepper chopped

1 container sliced white button mushrooms. 

1 tsp fresh minced garlic (not powder)

1/4 cup white flour

5 cups beef broth

10 ounces Cheese Whiz or Original Velveeta Cheese

1 pound thinly Sliced sirloin steak

1/2 teaspoon celery salt

1/2 tsp seasoning salt

Black Pepper to taste

Saute your onions, peppers, mushrooms and garlic in the butter until tender. 

Then add the flour and dust your veggies to create a roux to thicken the broth. 

Add your seasonings and your beef broth. You can use canned, bullion cubes or beef base. I love using this beef base paste instead of canned broth. It has a deeper and richer flavor but you can use whatever you have. I added 1 tsp beef base to each cup of water. 

Once your broth thickens and comes to a boil add the cheese and gently melt it on low. Right before you serve your soup add the steak. Take it off the heat so the steak doesn't get tough. 

Top the soup with croutons, garlic bread or a crusty sourdough.