Cheesesteak Noodle Soup

  • Servings: 8
  • Prep: 15m
  • Cook Time: 38m

Chicken noodle soup is a classic for a reason … but let’s put a cheesesteak in there and see what happens.


1/2 bagNo Yolks® Broad Noodles
1/3 cupunsalted butter
1 largeyellow onion, thinly sliced
1 largegreen bell pepper, thinly sliced
8 ozwhite button mushrooms, sliced
1/3 cupall-purpose flour
6 cupslow-sodium chicken broth
4 cupsshredded cheddar cheese, plus more for serving
1 lbshaved beef steak
1 tbspolive oil
2 tbspchopped fresh parsley
3 cupscroutons, for serving
Salt and black pepper, to taste


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the soup between bowls. Top with the steak, croutons, additional cheddar and parsley. Serve.


For garnishing the soup, substitute the shredded cheddar with shredded provolone or shredded mozzarella!