Cheesesteak Soup

Ingredients:

• 1/4 cup canola oil
• One and a half large onions, finely diced
• 2 tablespoons coarse salt
• 2 tsp ground black pepper
• 2-3 cups of flour
• 1 tbsp granulated onion powder
• 2 tbsp garlic powder
• 1.2 kg beef tenderloin, cut lengthwise and diced
• 6 tbsp of water
• 1/4 cup crumbled beef bouillon cubes
• 220 g thin slices of American cheese
• Bread bowls without crumbs, for serving
• Chopped chives, for serving
• Chopped parsley leaves, for serving

Preparation:

1. Heat oil in a large saucepan or cauldron. Add the onion and sauté for 2-3 minutes over high heat until fragrant and softened.
2. In a large bowl, combine salt, pepper, flour, onion powder, and garlic powder. Add the meat to the seasoned flour. Dredge to coat completely, and then add the flour and meat to the pan with the onions. Cook, stirring frequently, until the meat is browned, about 8-10 minutes.
3. Pour water and beef broth into the saucepan and continue cooking and stirring over high heat until the soup begins to thicken. Bring to a boil. Turn off the heat and add the cheese. Cover the saucepan and let the cheese melt.
4. Ladle the soup into bread bowls and garnish with green onions and parsley.