Slow Cooker Philly Cheese Steak Soup Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine beef, onions, bell peppers, mushrooms, garlic, beef broth, Worcestershire sauce, and seasonings.
• STEP 2.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
• STEP 3.In a small bowl, whisk together cornstarch and water. Stir the mixture into the slow cooker.
• STEP 4.Cook for an additional 30 minutes on high, until the soup has thickened.
• STEP 5.Ladle the soup into bowls and top with slices of provolone cheese. Serve hot and enjoy!

Cooking Tips

• For extra flavor, you can sauté the onions, bell peppers, and mushrooms before adding them to the slow cooker.
• If you prefer a thicker soup, you can add more cornstarch-water mixture and cook for a few more minutes.
• Serve the soup with crusty bread or rolls for a complete meal.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat it in a saucepan or microwave until heated through.
• The soup can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.