Ingredients
2 Tbsp butter
1 bell pepper, chopped
1 onion, diced
8 oz pot roast, shredded*
1 package cream cheese, melted
1 carton mushrooms
1 tsp salt
7 cups beef bouillon
1 cup water
1 tsp pepper
Directions
This recipe is something that we made up ourselves. It stemmed from our love of soups and Todd’s weakness for a good philly cheesesteak sandwich.
First, melt the butter in a large saucepan or pot. Sauté the bell pepper, onion, and mushrooms until cooked down, about 7-10 minutes.
Stir in beef bouillon, water, and salt and pepper. Bring to a boil and cook for 10-15 minutes.
Add the meat (*leftover pot roast works great; so does steak if you don’t have leftovers. All you really need is some shredded beef). Simmer for 10- 15 minutes. Add the melted cream cheese and stir until well-combined.
