| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup canola oil
- 1 1/2 large onions, diced small
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 to 3 cups all-purpose flour
- 1 tablespoon granulated onion powder
- 2 tablespoons garlic powder
- 2 1/2 pounds beef tenderloin, sliced lengthwise and cubed
- 6 cups water
- 1/4 cup beef bouillon cube powder
- 8 ounces sliced American cheese
- Bread bowls, hollowed out, for serving
- Sliced chives, to garnish
- Chopped parsley leaves, to garnish
Instructions
- In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
- In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
- Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
- Pour into bread bowls and garnish with chives and parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 921 |
| Total Fat | 53 g |
| Saturated Fat | 20 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 53 g |
| Cholesterol | 185 mg |
| Sodium | 1485 mg |
| Serving Size | 1 of 6 servings |
| Calories | 921 |
| Total Fat | 53 g |
| Saturated Fat | 20 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 53 g |
| Cholesterol | 185 mg |
| Sodium | 1485 mg |
Reviews
It was very good. I have had a similar soup in a restaurant and wanted to duplicate it. Made this recipe after reading all the reviews. Thanks to all who wrote comments because I used many of the suggestions. I cut the salt down to half, I used half of the meat and shredded it because I wanted it to be like a Philly cheesesteak. I used beef broth and did not add all the extra flour, the only flour was from the dredged meat. I did add eight slices of American cheese, but not cheesy enough so I added about 10 oz of Velveeta. I did put a dash of hot haberna sauce. My daughter and her husband thought it was great. Will definitely make again and share this recipe.
This was great! After first reading the recipe through, I immediately altered the salt content because it did seem a bit salty just reading the ingredients. I also did not use as much flour as it calls for because I was afraid it would be tooooo thick! I was right and it came out perfect! Thanks Big Daddy!!
hey big daddy fans…i have my own recipe for this delicious soup so i not have tried his,but i’m sure it’s good.just wanted to pass this along as everyone seems be adding their own twist.
don’t use tap water ever! it will change the taste. beef stock is way better. also at the serve of this soup top with banana pepper rings and and another load of cheese!!
don’t use tap water ever! it will change the taste. beef stock is way better. also at the serve of this soup top with banana pepper rings and and another load of cheese!!
This dish was great! I subbed breakfast steaks and sharp cheddar. Very flavorful!
I loved the idea of this soup, however the recipe called for two tablespoons of salt and powdered boullion seasoning, and it was way too salty. I was very disappointed. We could not even finish one bowl. I would like to make this soup again however I will definitely need to adjust the amount of salt used next time.
We love this soup!!!! The first time I made it it was to salty. I made it again and used beef stock instead of the granulated beef Boullon. I also doubled the cheese (Velveeta). It is so good. I would like to add mushrooms to it. You Must try.
Thanks,
Cheryl
Thanks,
Cheryl
I SAW AARON MAKE THIS ON SHOW AND RECIPE ON THIS WEB SITE NOT CORRECT FIRST SHAKE FLOUR OFF MEAT ADD TO POT TO COOK AND ADD 2 TABLESPOONS ON FLOUR TO POT AND THROW REST OF FLOUR AWAY AND SECONG USE 16 OZ VELVETA CHEESE BLOCK AND CHUNK IN SOUP IF YOU USE CHEESE SLICES THIS RECIPE WILL BE 1 STAR DO THIS AND 10 STAR SOUP WILL BE MADE. THANKS AARON YOU ARE THE BEST OUT THERE RIGHT NOW……………………..
My daughter and I tried this after seeing it prepared on the show. It turned out so well and was so delicious that my daughter and husband were fighting over the leftovers. My daughter says this is the best soup she’s ever eaten and usually I have to pull teeth to even get her to try soup. Thanks so much, Aaron.
We’ll be eating this a lot at our house.
Kane family
We’ll be eating this a lot at our house.
Kane family
I tried this recipe over the weekend because it looked so good when Aaron made it. I prepared the flour and put less pepper than was required and the additional ingredients. I was very disappointed. When I was dishing it out, most of the cheese was clumped to the bottom and all you could taste was pepper. Me and hubby ate half of it and could no longer stomach the pepper taste.
My family and I cheered Aaron on while watching the Next Food Network Chef marathon this summer and were so happy when he won… and this soup is definitely reason enough that he did in my book! I have never made soup from scratch… this was soooo easy! It really tasted like a cheesesteak…and being from Philly, I know what a cheesesteak should really taste like! I substituted a bag of part-skim shredded Mozzarella for the Cheddar (not being a cheddar fan), I don’t think it took anything away! Next time I’ll have to try to bread bowls too! My husband also loved it! I will definitely be making this soup again…and often in the winter!