Slow Cooker Philly Cheese Steak Soup
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 283kcal
Ingredients
- ¾ lbs. roast beef from the deli sliced thin
- ½ onion chopped
- ½ green pepper chopped
- ½ - 14 oz. can cream of mushroom soup* or use the homemade directions in the notes below
- 2 cups chicken broth
- 2 cups beef broth
- ¼ cup Swiss cheese shredded
Instructions
- Chop beef into bite-sized pieces.
- Place beef, onion and green pepper in the slow cooker.
- Stir mushroom soup together with 2 cups broth.
- Pour into slow cooker and add the remaining broth.
- Cook on high for 5-6 hours or on low for 7-8 hours.
- Serve soup topped with Swiss cheese.
Notes
Don’t want to use cream of mushroom soup? Melt 2 Tbs. of butter in a pan. Whisk in 2 Tbs. of flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in 6 Tbs. of milk and bring to a boil, stirring frequently. Use this in place of the cream of mushroom soup in the recipe.
Nutrition
Calories: 283kcal | Carbohydrates: 11g | Protein: 36g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 3813mg | Potassium: 754mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 79mg | Calcium: 417mg | Iron: 4mg