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
Directions
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.
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By Kathryn Schmidt
New Jersey
on April 22, 2012
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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.
By chef dmac
Charlotte, NC
on May 15, 2011
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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!!
By abbott11
on January 30, 2011
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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!!
Read all 29 reviews