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Old 10-09-2014, 05:40 PM   #1
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Old recipe search!

I have a plea to old members! I used to have a great recipe for low carb Philly Cheese Steak Soup. It called for Montreal Steak Seasoning. I cannot find it It was wonderful and I can't believe I got rid of it. I have searched LCF, Linda Sue's recipes, the internet, my old Dana Carpender and Fran McCullough cookbooks. I got the recipe well over ten years ago.
It is not Dottie's recipe that uses a prepared cheese sauce.
Do any of our more *senior* members have this oldie but goodie?
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Old 10-09-2014, 05:48 PM   #2
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Might this be it (minus the flour, I would assume...)? It sounds good, at least!

Philly Cheese Steak Soup

Ingredients:
3 tablespoons olive oil
2 pounds beef steak, cut into strips
2 tablespoons whole wheat flour
1 tablespoon Montreal steak seasoning
1 small onion, in strips
2 medium green or red peppers, seeded and cut into strips
6 cups prepared beef bullion or stock
1 teaspoon salt
1/2 cup heavy cream
2 cups shredded Monterey Jack cheese
1/2 teaspoon paprika

Directions:
1. Mix flour with steak seasoning. Toss the steak strips in the seasoned flour, to coat. Heat the oil in a large heavy-bottomed stockpot. Add onions and peppers and sauté until slightly softened. Remove and set aside.

2. Add meat to pot slowly, and brown well on all sides. (Add any flour that failed to stick to meat, as well.) Put vegetables back in the pan, and add the stock and salt. Simmer for at least 60 minutes, or as long as all day, until the meat is fork-tender.

3. Just before serving, stir in the cream gently. Serve the soup with the shredded cheese divided over the top of the bowls, and sprinkle with paprika, for color.

Makes 12 (1 1/4-cup) servings.

Per 1 1/4-cup serving: 4.4g carbs, 0.6g fiber, 20g total fat, 69mg cholesterol, 29g protein, 747mg sodium, 314 calories
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Old 10-09-2014, 05:50 PM   #3
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Or, maybe this one?

Philly Cheese Steak Soup

Ingredients

1 1/2lb. your favourite steak (beef filet, ribeye, etc.), cut in THIN strips *Do not use skirt steak, or cheap cuts.
1 tbsp. butter
1 1/2 tsp. steak seasoning
1 onion, chopped
3 garlic cloves, minced
4 sweet bell peppers (you can use different colors), thinly sliced
1 small package white mushrooms, sliced
8 cups beef broth
2 cups milk
3 tbsp. worstershire sauce
salt and pepper to taste
1 small package provolone cheese, sliced

How to make it

In a dutch oven or a heavy pot, over medium heat brown the steak strips in 1 tbsp. of butter for about 4 minutes. Sprinkle with steak seasoning, cook and stir another minute. Remove to a plate and set aside.

Add chopped onions and garlic to the dutch oven. Cook and stir until lightly browned and caramelized. Stir in the bell peppers and mushrooms. Cook and stir another 7 minutes, or until peppers are starting to caramelize, but still retain color.

Add steak back to the pot.

Add beef broth, milk, worstershire sauce, salt and pepper to taste. Bring to a boil and simmer on low for another 30 minutes.

Remove from heat. Just before serving, stir in provolone cheese, a few slices per plate. Serve hot.

*note:you can also cook this soup in a crock pot. Follow steps 1-4, then transfer everything to the crock pot for a couple of hours.
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Old 10-09-2014, 06:04 PM   #4
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Thanks diznee girl, but this recipe had cream cheese, a bit of cream, no milk and has the Montreal Steak Seasoning.
Seriously, I can't believe I do not have it anymore. It has been a couple of years since I have made it. Perfect cold weather food!
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Old 10-09-2014, 06:07 PM   #5
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I just saw the first recipe you posted, mine didn't have flour in it. I am a pretty good cook, I will have to recreate it from memory.
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Old 10-09-2014, 06:37 PM   #6
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I found this recipe online. Not sure if this is the one you are talking about or not. (minus the flour)

3 T olive oil
2 lbs beef steak, cut into strips
2 T whole wheat flour
1 T Montreal steak seasoning
1 small onion, in strips
2 medium green or red peppers, seeded and cut into strips
6 cups prepared beef bullion or stock
1 tsp. salt
1/2 cup heavy cream
2 cups shredded Monterrey Jack cheese
1/2 tsp. paprika
Directions:

1. Mix flour with steak seasoning. Toss the steak strips in the seasoned flour, to coat. Heat the oil in a large heavy-bottomed stockpot. Add onions and peppers and saute' until slightly softened. Remove and set aside.

2. Add meat to the pot slowly and brown well on all sides. (Add any flour that failed to stick to the meat, as well.) Put veggies back in the pan, and add the stock and salt. Simmer for at least 60 minutes, or as long as all day, until the meat is fork-tender.

3. Just before serving, stir in the cream gently. Serve the soup with the shredded cheese divided over the top of the bowls, and sprinkle with paprika for color.

Makes 12 (1 1/4 cup servings)
Personal Notes:

Per 1 1/4 cup serving:
4.4g carbs, 0.6g fiber, 20g total fat, 69mg cholesterol, 29g protein, 747mg sodium, 314 calories
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Old 10-09-2014, 07:04 PM   #7
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Thanks Kimye.
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Old 10-09-2014, 08:56 PM   #8
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Your welcome
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Old 10-09-2014, 09:57 PM   #9
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Please share the recipe when you make it!
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