Philly Cheesesteak and Tortilla Soup
What you see here is the Cheese Sauce that goes with the Steak and the Tortilla Soup. These are tweaked recipes of what I found online. My entire family loved it -- even my oldest -- and that should say A LOT!
Many of my recipes start out with what I call "Crock Pot Chicken".
I trim however many chicken breasts my recipe calls for, and place them in the slow cooker.
Place trimmed, cut up chicken breasts in slow cooker.
Put 2 cups water and a Knorr Chicken Bouillon cube in the microwave for 2 minutes.
Pour chicken broth over chicken.
Add chopped garlic -- from a jar or diced fresh -- about 2 cloves.
Top with 1 or 2 slices of onion -- left in ring form.
Cook on High until boiling, then reduce to Medium High for 4-6 hours. Reduce heat if you need to cook longer.
When done cooking, place on plate and shred with a fork.
This is perfect as is because it is so flavorful -- unlike typical "boiled chicken" that many recipes call for!
I will refer to my Crockpot Chicken in many recipes, so make a note of this recipe!
Examples include: Chicken Salad, Chicken Spaghetti, Chicken Enchiladas, Rice a Roni with mixed vegetables, and most recently Chicken Tortilla Soup! YUM!
CHICKEN TORTILLA SOUP
This recipe is very similar to McAlister's Tortilla Soup! I used 2 different recipes and made changes to come up with my creation. It seems like a lot of work, and it is if you are doing this all at once. But, if you plan accordingly and put the chicken on in the morning and do your prep-work before actually assembling it -- it will be an easy weeknight meal.
3 shredded Crockpot Chicken Chicken Breasts
Reserve the broth -- and add the shredded chicken back to it. Continue cooking on low.
In a skillet, @ 1tbsp olive oil -- Medium Heat
1/2 medium onion -- diced fine/minced
3-4 cloves garlic, minced
Saute until soft -- not browned
Add 2 tbsp reserved broth if needed to keep from browning
Pour onion/garlic mixture into shredded chicken/broth pot
In a blender puree:
14.5 oz Can of Del Monte Diced Tomatoes w/Green Chilies - do not drain (Rotel could be used)
Small can of diced green chilies
2-3 tbsp cilantro
Add to soup pot.
Add in rest of ingredients:
1 tsp Chili Powder
1 tsp Dried Oregano
Can of Cream of Chicken Soup
3/4 cup shredded Cheddar Cheese
3/4 cup Jalapeno Jack Cheese
Add a little water, if needed, depending on consistency you prefer.
Stir until cheese melts and let simmer 10 minutes.
Servings: probably 8-10 cups
Pour in bowl with crumbled tortilla chips. Garnish with Cilantro.
This was family friendly -- not too spicy. To increase heat, use Hot Rotel and saute a diced jalepeno...
This recipe was based on one I found online, Google: Philly Cheesesteak Steve Poses
This is a lot of work if done all at once. I recommend doing your prep work the day before.
@2 pounds Rib Eye Steak (or similar beef) - sliced as thin as possible
(It is recommended the meat still be semi frozen to make cutting easier)
Add to a bowl with a few tbsp Worcestershire Sauce, and a few tbsp Italian Dressing.
(This is not necessary -- I just tend to do this a lot with meat to tenderize and give flavor.)
Season with Creole Seasoning and Pepper. Refrigerate for a few hours.
In a large skillet, Medium Heat:
@1-2 tbsp olive oil
Add meat mixture, cover, and stir as needed.
In a separate skillet:
@1 tbsp olive oil
1-2 jalepenos seeded, and sliced thin
1 bell pepper, sliced thin
1 Hatch Green Chile, sliced thin
Mixture of sweet peppers -- I found these near the jalepenos/bell peppers in a container for $2-3, sliced thin
You can use any hot and sweet peppers of choice, as well as colorful bell peppers.
*** Depending on preference -- you should have a 4:1 ratio of sweet:hot peppers. ***
Cook peppers first , then add onions and cook until translucent. Add 2 ounces water as needed to keep from browning. This will take @15 minutes.
Add pepper/onion mixture to beef mixture.
Cover and continue to cook on Medium until meat is fork tender.
Continue to add 2 ounces of water as needed. This part takes a while.
I based this on Bobby Flay's Provolone Sauce recipe, but I didn't have any provolone cheese - so I improvised.
Medium sauce pan, Medium Heat:
Melt 1 tbsp butter
Whisk in 1 tbsp flour
Add 1 cup milk
Cook a few minutes until thickened
Turn off heat and add:
1 thin slice Velveeta Mexican Cheese, cubed
1/2 cup shredded Cheddar
1/2 cup shredded Pepper Jack
Whisk until melted
(You can see that any cheese of your preference will work great.... experiment with what you have in hand).
Serve on Beef and Pepper mixture on hoagie rolls, Italian Bread loaf, or bread of your choice.
Top with Cheese Sauce.
Servings: @ 6