Slow Cooker Philly Cheese Steak Soup
Sirloin steak, mushrooms, onions and plenty of cheese, simmered in the slow cooker, then topped with toasted bread and French fried onions.
Servings: 8 servings
Ingredients
- 3-4 tablespoons olive oil divided
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 2 pounds sirloin steak cubed
- 6 cups low sodium beef broth
- 1/4 cup flour
- 1 teaspoon Worcestershire sauce
- 2 cups sliced mushrooms
- 1/4 teaspoon cayenne pepper
- 8 ounces American cheese cubed
- 4 ounces cream cheese softened for 20-30 seconds in microwave
- 2-3 sub buns cut into 1/2 inch cubes
- Salt and pepper to taste
- Shredded mozzarella cheese for garnish
- French fried onions for garnish
- Chopped fresh parsley for garnish
Instructions
- Heat 2 tablespoons olive olive in a large skillet over medium high heat. Add the onions and garlic and cook until soft, 3-5 minutes. Transfer to a lightly greased slow cooker.
- Add cubed steak to skillet and sear on all sides until meat is dark golden brown, adding more oil if needed. Add to slow cooker with onions and garlic.
- Whisk together beef broth, flour, and Worcestershire sauce. Add to slow cooker along with mushrooms and cayenne pepper.
- Cover and cook on low for 6-8 hours. One hour before serving, turn slow cooker to high heat. Add the American and cream cheese. Stir every 10-15 minutes as the cheese melts.
- Preheat oven to 400 degrees. Toss cubed bread with 1-2 tablespoons olive oil. Season with salt and pepper to taste. Toast for 7-8 minutes, or until bread is golden and crispy.
- Ladle soup into bowls. If desired, top with shredded mozzarella cheese, toasted bread cubes and French fried onions.