Philly Cheesesteak Soup
This soup is simple and can be ready in under 30 minutes, but is packed with flavor and a great meal all around!
This is the perfect, quick soup recipe when you aren’t really feeling up to cooking. It’s simple to throw together and there are little tweaks you can make to customize it. I omitted the mushrooms but you can add those in with the meat and veggies. You can do Cheez Whiz or provolone. I love a broiled cheese topping on soup, so I went that route. Sometimes the easiest recipes are the best kind!
What You Need:
1 lb. ground beef
1 yellow onion, diced
2 green bell peppers, diced
2 cloves garlic, chopped
1 Tbsp. Montreal steak seasoning
4 cups beef broth
2 Tbsp. ketchup
1 Tbsp. Worcestershire sauce
1/2 cup Cheez Whiz or 4 oz. Provolone cheese (sliced or shredded)
8 oz. cooked rotini pasta
Directions:
Cook beef with onions and peppers in a large stockpot until beef is cooked through, crumbling as you go.
Add garlic and steak seasoning and cook for an additional minute.
Add broth, ketchup, and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer. Simmer for 10 minutes.
Stir in cooked pasta.
Add Cheez Whiz or shredded Provolone and stir to combine OR divide soup into oven safe bowls and top with a slice of Provolone and broil until cheese melts.
Recipe from Closet Cooking