Philadelphia Cheese Steak Soup
2 tablespoons of butter, coconut oil or olive oil
1 green pepper, diced
1 red pepper, diced
1 medium onion, diced
8 ounces of mushrooms, sliced or one 8oz+ can of sliced mushrooms drained
5 cups of milk
2 cups of beef broth
2-3 cups of leftover beef, diced
8 ounces or more of provolone cheese, diced
2 ounces of cream cheese
salt and pepper to taste
Melt the butter/coconut oil in a large stock pot. Add the peppers, onions and mushrooms and saute until tender (about 5 to 7 minutes). If using canned mushrooms added them in once the peppers and onions have been sauted.
Add the diced beef, milk and beef broth. Heat for 3 to 5 minutes. Add in the provolone and cream cheese. Stir until the cheese is melted. Add salt and pepper to taste.
Super fast, super easy and super good!
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