Philly Cheese Steak Soup

• 3 -4 slices Steak-ums
• 1 (10 1/2 ounce) 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

1. Preheat the oven to 350u0b0F . 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.

condensed beef broth, salt, black pepper, onion powder, worcestershire sauce, butter, milk, provolone cheese, potatoes, mushrooms, cornstarch

Taken from www.food.com/recipe/philly-cheese-steak-soup-398256 (may not work)