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