Wednesday, October 30, 2013

Philly Inspired BEER CHEESESTEAK SOUP (or is it Cheese Steak???) - Cooking with Beer

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This is a variation on a "Normal" Beer Cheese Soup...

Plenty Creamy, Plenty Cheesy and plenty of beer (OK, 1 bottle... But if you prefer you can always substitute Chicken Stock for the Beer).  As always, cook with a regular bottle of beer, no Light or chemically altered beer.  I like to shop and eat local for produce and for beer.  Kansas City has their own Brewery, Boulevard Brewing Co.  They are most famous for their Boulevard Unfiltered Wheat, a citrusy flavored with low bitterness beer... PERFECT to cook with!

Of course the inspiration is the classic Philly Cheese Steak sandwich!  The Sandwich that puts the LOVE in the city of Brotherly Love!

Steak, Peppers and Onions, lots of Cheese and top everything off with a golden brown and delicious piece of garlic toast!

Hearty, rib sticking, beautiful, filling and DELICIOUS!!!

OK... Here's what I did...

CheeseSteak Soup

  • 3 TBS Olive Oil
  • 1 Small Onion, Diced
  • 1 Peeled Carrot, Diced
  • 4 Cloves Garlic, Smashed and minced and pressed to paste
  • 1/4 Cup Flour
  • 4 TBS Worcestershire Sauce
  • Several Shakes of Tabasco Sauce (I used 10 Drops)
  • 1 Bottle Beer (I used Boulevard Wheat... Can substitute 1-1/2 Cup Chicken Stock)
  • Cups Chicken Broth
  • 8 Ounces Sharp Cheddar Cheese (buy the brick and grate yourself)
  • 8 Ounces Provolone Cheese (buy the brick and grate yourself)
  • 1 Pound Cooked Sliced Beef Steak,thin pieces (divided, save 1/4th for Garnish on top of soup)
  • 3 Large Green Bell peppers, Cored and seeded, Thin Slices (divided, save 1/4th for Garnish on top of soup)
  • 1 Medium Onion, cut into strips same size as the Green peppers
  • Large piece of Garlic Bread
Cooking Directions
  1. Heat three TBS Olive Oil in a large Dutch Oven. Add Onion and Carrots and saute for 5 minutes until the onion softens and turns opaque.
  2. Add garlic and saute for an additional minute.
  3. Add Flour, Worcestershire Sauce and Hot Sauce and stir over medium heat for 5 minutes until well combined,
  4. Add the bottle of beer and heat until simmering. Continue to simmer for 20 minutes to meld flavors. Transfer to a blender and blend until smooth.
  5. Return to the pot, add additional 4 cups Chicken stock and stir to mix.
  6. After liquid begins to simmer, add both cheeses, stirring again to mix and melt cheese.
  7. Add 3/4 pound each of the chopped steak and peppers
  8. Simmer on low for another 20 minutes, stirring occasionally.
  9. While the soup is simmering, in a large saute pan, heat 3 TBS Olive Oil and saute remaining 1/3 pound each Onions, Peppers and steak for 6 minutes, until Onion has softened.
  10. Serve in bowls, adding additional steak and peppers as garnish, serve with a piece of Garlic Toast.
  11. Serve HOT and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


I have also made this one of my  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


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1 comment:

  1. I love everything about this soup. Beer cheese soup is my favorite anyway, this just gives it a boost.