This Philly Cheese Steak Soup couldn’t be easier. Although it doesn’t taste exactly like a cheese steak (that could be weird), it does have the flavors of the famous sandwich.
Or at least the flavors most people think of when they think about cheese steaks. The real deal that you find in Philadelphia most often has cheese whiz as the cheese. And they are so, so good!
This soup combines beef, onions, green peppers and mushroom soup in a warm broth. I topped it with shredded Swiss cheese. And I toasted French bread topped with Swiss cheese to serve along side the piping hot bowls.
It takes about 5 whole minutes to set up the slow cooker for this recipe. So easy! Here’s what you’ll need:
- 1½ lbs. roast beef from the deli, sliced thin
- 1 onion, chopped
- 1 green pepper, chopped
- 1 can cream of mushroom soup
- 32 oz chicken broth
- 32 oz beef broth
- 1½ cup shredded Swiss cheese
- 1 loaf French bread
- Chop beef into bite sized pieces.
- Place beef, onion, and green pepper in slow cooker.
- Stir mushroom soup together with 2 cups broth.
- Pour into slow cooker and add remaining broth.
- Cook on high 5-6 hours or low 7-8 hours.
- Slice bread and top with up to 1 cup of shredded Swiss cheese.
- Broil in oven till toasted.
- Serve bread with soup.
- Top bowls of soup with extra Swiss, if desired.