Growing up in New Jersey, Cheese Steaks have always been one of my favorite sandwiches. I’m talking about real deal Cheese Steaks, not any of that steak-umm and cheese out of a can crap – sorry Philly! I’m talking about fresh steak, peppers, onions and mushrooms all covered in melted cheese on an Italian sub roll. Mmm…my mouth is watering just thinking about it. My favorite local spot to get Cheese Steaks is Vitale’s Delicatessen in Parsippany, NJ. They make one of my favorite sandwiches because they don’t just melt the cheese on top of the meat; Vitale’s cooks the cheese with the meat so everything is smothered in melty goodness. Pair that with a beer and I’m in heaven! Unfortunately, my schedule doesn’t always align with Vitale’s, and I just can’t bring myself to order a substandard Cheese Steak anywhere else. I’ve always wanted to replicate this treat at home, but wasn’t sure where to start. Then, I stumbled on a recipe on ERecipeCards and found the answer to my question – Beer Cheese Steak Soup of course!
Ingredients (Serving Size: 5):
- 5 tbsp. extra virgin olive oil
- 1 large yellow onion, diced
- 2 carrot sticks, diced
- 1 medium red pepper, diced
- 1 medium green pepper, diced
- 1 package white button mushrooms, sliced
- 4 garlic cloves, minced
- 1/2 tsp salt
- freshly ground pepper (to taste)
- 1/3 cup all purpose flour
- 3 tsp. hot sauce (I like Sriracha)
- 1 cup beer (Any dark beer will do)
- 2 cups milk
- 2 cups chicken broth
- 8 oz. cheddar cheese (You can use sharp cheddar for a bit of a kick if you want)
- 8 oz. provolone cheese
- 3 tbsp olive oil, divided
- 1 pound thinly sliced top sirloin steak (Try to slice your meat about 1/2 inch thick)
- Preheat oven to 400° Fahrenheit
- Melt extra virgin olive oil over medium heat and add onion and peppers.
- Saute until softened and add salt, pepper and garlic. (Tip: Stir frequently to make sure the vegetables don’t burn).
- Stir in the flour and allow to cook for about 3 minutes.
- Add hot sauce and stir.
- Pour in the beer and allow to cook for about 3 minutes or until liquid is slightly reduced.
- Stir in milk and chicken broth and bring to a boil.
- Reduce to medium-low heat and simmer for about 20 minutes.
- Turn off the heat.
- Using an hand blender, blend the vegetables until mixture becomes a puree.
- Turn the heat to low and stir in your cheddar and provolone cheeses.
For the steak:
- Heat remaining 1 tbsp. olive oil in a skillet over medium heat.
- Add steak to the skillet and cook for about 1 minute on each side or until desired temperature. (Tip: Watch the meat closely. It will cook quickly because it is thin.)
- You can stir your steak into your cheese soup or place in the middle of the bowl as a garnish.
Serve with a fresh piece of Italian bread and dig in! Dobrou chuť!