Cheesesteak Soup

Ingredients

• 8 ounces processed cheese food sliced
• 2.5 pounds beef tenderloin cubed sliced lengthwise
• 2 teaspoons pepper black freshly ground
• 6 servings combine everything in a bowl and chill for serving
• 0.3 cup canola oil 
• 6 servings chives sliced
• 0.3 cup beef bouillon cube powder 
• 2 cups flour all-purpose
• 2 tablespoons garlic powder 
• 2 tablespoons kosher salt 
• 1 tablespoon granulated onion powder 
• 1 leaves parsley to garnish chopped
• 6 cups water 

Equipment

• bowl
• pot
• dutch oven

Directions

1. In a large stockpot or Dutch oven, heat oil.
2. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
3. In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together.
4. 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.
5. 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.
6. Pour into bread bowls and garnish with chives and parsley.