Cheese Steak Soup
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Tender bites of steak in a caramelized onion beef broth with carrots, celery then topped with croutons and cheddar cheese make this Cheesy Steak Soup.
  • Soup
  • 3/4 lb. round steak
  • 2 tablespoons oil - divided use
  • 6 cups water or beef broth
  • 1 tablespoon Minor's beef broth base
  • 2 medium onions
  • 2 carrots
  • 1 stalk celery
  • salt and pepper to taste
  • Croutons
  • 4 slices texas toast
  • 1 clove garlic
  • cooking spray
  • Topping
  • cheddar cheese
  • parsley - optional
  1. Slice the onions into thin slices. Add a tablespoon of the oil to a large pan. Add the onions and cook until golden brown, stirring frequently. It will take about an hour. You can also get it started and put it in the oven at 400 degrees and stir about every 10 minutes and it will be done in less than an hour.
  2. Make the croutons while the onions are caramelizing. Cut the texas toast into cubes. Put them on a cookie sheet with 1 clove of crushed garlic. Spray lightly with the cooking spray. Mix it all together and spray one more time lightly. Put them in a 400 degree oven until they are lightly browned. Mine took about 15 minutes. Cool.
  3. Dice the carrots and celery. Add the beef broth or water to the pan with the beef base, carrots and celery. Cook until tender, about 20 minutes.
  4. Slice the meat into very thin slices. Add a tablespoon of oil to a frying pan. Quickly fry the steak pieces, add to the soup. Deeglaze the pan with a little bit of water and add to the soup.
  5. Cook the soup an additional 5 minutes and then serve.
  6. To serve, top with the croutons and then a little cheddar cheese. Broil on High until the cheese is melted. Top with parsley if using.
Recipe by Recipes Food and Cooking at