Philly Cheese Steak Chowder

This soup was created by my friend, Dennis Bevers. He's a fellow Texan,  who is now my fiance.

(Photo to come soon!)

Philly Cheese Steak Chowder

1 -  15 oz box Steak-Ums

2 - Tbs olive oil

8 oz fresh button mushrooms, sliced

¾ - 1 cup onion, chopped

¾ - 1 cup green pepper, chopped

4 - 6 cups beef broth or stock

2 - 8 oz cream cheese, softened

Salt and Pepper to taste

May add garlic powder or minced garlic, if desired

Provolone, Gouda, Harvarti or Butter cheese, grated to put on top of each bowl of soup.

Parsley for garnish

Toasted Sourdough bread to dip in soup 

Directions

Place beef broth in soup pot and heat on low, adding chunks of the softened cream cheese. Whisk occasionally so cheese will blend with broth.

In the meantime, heat olive oil in large sauce pan. Add mushrooms, onions and green pepper. Saute til softened. Add this to soup pot with broth. 

Then saute Steak-ums in frying pan, adding a little more oil or butter. It's ok if it breaks up. When cooked add to soup/broth and stir all together, making sure cream cheese is blended.

Salt and pepper to taste. Add about 1 cup grated cheese. Add parsley if desired. Then after pouring soup into bowls, add more shredded cheese to top. 

This is absolutely delicious! It's now one of my favorite soups! I know you'll love it too!