“Signature” Philly Cheesesteak Bread Bowl Soup
- Medium-Large Stock Pot (4-6 quart)
- 1 lb Nebraska Star Beef® Prestige® Loin Tips sliced into approx. 1/2" strips
- 1-2 tbsp Nebraska Star Beef® Signature® Seasoning (season to suit personal taste)
- 1/4 stick Unsalted Butter (AA)
- 1 large Onion quartered and sliced into "strings" approx. 1/4" wide
- 1 large Green Bell Pepper sliced into "strips" approx. 1/4" wide
- 1 large Red Bell Pepper sliced into "strips" approx. 1/4" wide
- 4 stalks Green Onion finely chopped
- 6-10 Mushrooms halved
- 1 cup Beef Broth
- 4-6 oz Provolone Cheese (The sharp provolone pictured was powerful. If less cheese "intensity" is preferred, one might choose a more "conventional" provolone)
- 1 loaf Bread (Round) or 4 smaller loaves if preferred (picking a loaf with a slightly tough crust is a good idea, as it adds to the integrity of the "bowl")
- Starting with a medium sized pot, pre-heat the pot on a low-medium stovetop and then add the butter. As soon as the butter is melted and begins to caramelize, add the sliced loin tips and Signature® Seasoning. Sauté until beef is golden brown and all juices have evaporated. Leaving the beef in the pot, add a small amount of beef broth to deglaze.
- Do not adjust heat. Add bell peppers, onions, green onions, mushrooms. Mix then cover. Stir every few minutes. Ingredients will cook down and juice from the vegetable ingredients will begin to fill the pan. (If you want a MEAN Philly Cheese Steak sandwich filling, this is where you stop) Add approximately 1 cup of beef broth. This will create more of a traditional “soup” consistency. Continue to cook uncovered until the mixture is boiling, and boil until the desired consistency is reached.
- Add 2-3 oz of provolone cheese and stir in lightly until it begins to melt.
- Remove from heat and let stand 3-5 minutes while prepping bread bowl(s).Cut the top center from the loaf/loaves of bread and remove the majority of the bread from inside the crust.
- Spoon the soup into the bowl(s) and add remaining sliced cheese toward the top of the fill.Shred more cheese on the top of the soup and replace the “lid” that was created when the top of the loaf was removed. Enjoy!!!