Philly Cheese Steak Soup

Why eat a sandwich when you can have soup?

• Ready In: 25 mins
• Serves: 6

Ingredients

• 3 -4  slices  Steak-ums
• 1 (10 1/2ounce) can condensed beef broth
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon onion powder
• 1  tablespoon Worcestershire sauce
• 1  tablespoon butter
• 1 (12 ounce) can evaporated milk
• 8  ounces  shredded provolone cheese
• 1 (15 ounce) can  diced potatoes, drained
• 1 (4 ounce) can  sliced mushrooms, drained (optional)
• 2  tablespoons cornstarch

Directions

1. Preheat the oven to 350°F . Lay the Steak-ums out on a baking sheet then bake in the oven until no longer pink (around 5-7mins).
2. Meanwhile, pour the broth into a large pot. Add in the spices, worcestershire, butter, milk, & cheese, stir until melted.
3. Take the beef out of the oven then shred with a fork & knife. Add to the pot along with the potatoes & mushrooms (if using).
4. Simmer on low for 10 minutes. Mix the cornstarch with a little water then stir into the pot. Continue to simmer until thickened. Serve with a loaf of french bread.