Cheesesteak Noodle Soup
Chicken noodle soup is a classic for a reason … but let’s put a cheesesteak in there and see what happens.
Ingredients
- 1/2 bag No Yolks® Broad Noodles
- 1/3 cup unsalted butter
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 oz white button mushrooms, sliced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 cups shredded cheddar cheese, plus more for serving
- 1 lb shaved beef steak
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 3 cups croutons, for serving
- Salt and black pepper, to taste
Directions
- In a large pot over medium heat, melt the butter. Add the onion, bell pepper and mushrooms and cook, stirring occasionally, until tender, about 4-6 minutes.
- Stir in the flour, and cook until no lumps remaining, about 1 minute. Slowly whisk in the broth until combined. Bring to a simmer, and cook, stirring frequently, until thickens, about 10 minutes.
- Stir in the No Yolks® Noodles and cook for 10-12 minutes, until tender. Remove from heat and slowly stir in the cheese until combined, about 2 minutes. Season with the salt and pepper. Keep warm over low heat.
- Pat the steak dry with paper towels and season with salt and pepper. In a large skillet over medium-high heat, heat the oil. Add the steak, and cook, stirring occasionally, until fully cooked and browned, about 6-8 minutes.
- Divide the soup between bowls. Top with the steak, croutons, additional cheddar and parsley. Serve.
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