Recipe

Soupy Tex Mex Philly Cheese Steak Thing Recipe

Add Step-by-Step Photos	Whackfood / All my dishes 3 months ago Thought this was going to be some way cool experiment till I realized it was just a sort of Philly Cheese Steak soup... Kind of took the wind out of it but it was still tasty. Prep:15m Cook:20m Servings:2	Whackfood
	beef poblano soup

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Ingredients

1 poblano pepper

1/2 small onion, diced

hot chili oil

cilantro, chopped fine

1 cube beef bullion

beef (cut Milanese style - thin and flat), julienned

2" thick slice of artisan bread (I used sourdough)

slice of queso fresco

Directions

NOTE: the order of some of the following steps is different than how I did it which should give a better result.

Char the pepper

Heat chili oil in a pot big enough for a few cups of broth

Saute onions

Dissolve beef cube in 2 cups of hot water

Add to onions

Add cilantro

Simmer

When the peppers are done charring, julienne

Toast bread until plenty crispy

Add a 1/2 cup to a cup water to the broth and bring to a rolling boil (test flavor, adjust if necessary)

Put bread in deep bowl

Add round slice of queso fresco on top of bread

Add peppers on top of cheese

Turn off heat under broth

Add beef to broth and let sit while you have 1 sip of red wine

Pour broth and beef on top of other ingredients (beef should be brown and cooked but feel super tender)

FINAL TIP: Leave out the bread. Unnecessary and makes it super filling

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Comments

keni 3 months ago said:
So if someone wants, or needs, to not have rare meat, should they take....what...4 sips or wine? 5? ;) (I'm TEASING...another benefit to the site, I can edit this whenever I wanna! ;)

whackfood 3 months ago said:
4 or 5 slips are always an option. But you'll find that the meat cut so thin will cook through pretty immediately - especially if put in the broth before being transferred to other ingredients. That is the change I made to the steps from what I did as you can see from my pics. The prob I had was that the bowl was entirely full and difficult to push all the meat under water to cook. If added to the broth first, it will all easily submerge in the boiling broth.

keni 3 months ago said:
Well, it sounds fantastic, actually...and barely cooked is my preference...was just curious. You've got this reverse french onion soup thing goin' on, lately...they sound great. One more question, though...have you not found that cooking cilantro sometimes gives it an "off" taste? I used to never cook it for that reason, but I recently made a recipe that called to cook it some, and it didn't happen...so, now I'm wondering if I've been worrying all along for nothing... any ideas? Again, great recipe...another soup to add to my collection. :)

whackfood 3 months ago said:
Haven't noticed the cilantro thing tho admittedly I almost always add it in at the end. The Mrs makes some kick-ass black beans that simmer with it (and several other ingredients) for a long time. Never an issue. And we use cilantro a lot - have it growing wild perpetually in the garden reseeding itself and popping up everywhere.

clbacon 3 months ago said:
I like it!

californiacook 3 months ago said:
Me too! :)

samlikestocook 3 months ago said:
Sounds delicious :)

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