PHILLY CHEESESTEAK SOUP IN A BREAD BOWL

 

PHILLY CHEESESTEAK SOUP IN A BREAD BOWL​

2 tbsp Private Selection Avocado Oil, divided​

14 oz shaved steak​

1 Private Selection Sweet Onion, julienned​

1 red bell pepper, diced​

1 green bell pepper, diced​

1 tbsp Private Selection New Zealand Grassfed Butter​

2-3 cloves garlic, minced​

2 tbsp all-purpose flour​

3-4 cups beef broth​

¼ cup heavy cream​

Salt & pepper to taste​

8 oz Private Selection Pizzeria Style Blend Thick Cut Cheese Shreds, divided​

2 Private Selection Mini Sourdough Rounds​

Fresh chives​

In a large dutch oven, heat 1 tbsp oil over medium heat. Add shaved steak and cook, stirring frequently, until meat is cooked through and crispy on the edges. Transfer to a plate and set aside. Add remaining tbsp oil and sauté until slightly soft. Add butter and garlic. Stir until butter is melted, then sprinkle flour all over the veggies. Cook, stirring, for about 2 minutes or until flour begins to lightly brown. Gradually add broth, whisking to smooth out any lumps. Bring to a simmer, then whisk in cream and 4 oz cheese. Reduce heat to maintain a simmer for about 8 minutes, then add steak and any accumulated juices back to the pot and stir. While soup is simmering, preheat broiler. Slice tops off bread rounds and scoop out insides to create bowls. Save interior bread to make breadcrumbs or croutons later if desired. Place bread bowls on a baking sheet and fill with soup. Top with remaining cheese. Place under broiler along with bread tops until cheese is melted and bread is slightly toasted. Finish with chives and enjoy!

#NationalCheesesteakDay #BreadBowl #Recipe