Recipes and Cooking Philly Cheesesteak Soup Be the first to rate & review! If you're a fan of the sandwich, you'll love the flavors combined in this one-pot soup recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 11, 2020 Print Rate It Share Share Tweet Pin Email Total Time: 50 mins Servings: 6 Yield: 12 cups Jump to Nutrition Facts Ingredients 1 cup all-purpose flour 1 tablespoon onion powder 1 teaspoon garlic powder 2 ½ pound boneless beef top loin or ribeye steak, trimmed and cut into 1/2-inch-thick slices* ¼ cup olive oil 1 ½ cup chopped onions 2 ½ cup coarsely chopped red sweet peppers 1 ¼ cup coarsely chopped yellow sweet pepper 4 cloves garlic, minced 6 cup reduced-sodium beef broth 1 tablespoon Worcestershire sauce 8 ounce American cheese slices Cooked red and/or yellow sweet pepper strips, onion slices, and/or mushroom slices (optional) 2 hoagie buns, split, cut into 2-inch strips, and toasted Directions In a large bowl stir together flour, onion powder, and garlic powder. Add meat pieces, stirring to coat. In a 6- to 8-qt. Dutch oven heat oil over medium-high. Add chopped onions; cook 6 to 8 minutes or until tender, stirring occasionally. Add chopped sweet peppers; cook and stir 3 to 4 minutes or until tender. Add garlic; cook and stir 1 minute. Working in batches, add meat and any remaining flour to vegetable mixture. Cook and stir over medium heat 8 to 10 minutes or until meat is lightly browned. Increase heat to high; add broth and Worcestershire sauce. Cook and stir until mixture begins to thicken; reduce heat slightly. Cook and stir until boiling. Remove from heat. Top with cheese; cover and let stand 1 to 2 minutes or until melted. Stir to combine. If desired, top servings with cooked pepper strips, onion slices, mushrooms, and/or additional American cheese. Serve with toasted bun strips. Andy Lyons *Tip for Slicing Steak To get the most even, thin slices of steak, place steak in the freezer for about 30 minutes before slicing. The quick chill will firm the meat and make it easier to cut. Rate it Print Nutrition Facts (per serving) 685 Calories 32g Fat 44g Carbs 57g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 685 % Daily Value * Total Fat 32g 41% Saturated Fat 12g 60% Cholesterol 164mg 55% Sodium 1284mg 56% Total Carbohydrate 44g 16% Total Sugars 10g Protein 57g Vitamin C 167.9mg 840% Calcium 459mg 35% Iron 6.8mg 38% Potassium 1142mg 24% Fatty acids, total trans 1g Folate, total 119.8mcg Vitamin B-12 5.7mcg Vitamin B-6 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.