Lazy Girl’s “Philly Cheesesteak”
Yield: 6 portions
  • 1 full sized baguette (french bread would work too)
  • 1 pound lean ground beef
  • 2 Tablespoons finely chopped onion
  • ½ cup finely chopped celery
For the cream soup*
  • 3 tbsp. butter
  • 3 tbsp. flour
  • ½ cup any broth (I used a bouillon cube to make mine)
  • 1 cup milk
  • salt and pepper to taste
  • 2 teaspoons Worcestershire sauce
  • 1 green pepper, sliced into strips
  • sliced cheese for topping
  1. In a large pot (I used a dutch oven,) sauté the onion and celery with a little olive oil until soft and slightly brown.
  2. Add the ground beef and break apart with a spoon, combining with the onion mixture until browned. Season with salt & pepper. Reduce heat to low while you make the cream soup.
For the soup:
  1. In a small saucepan over medium heat melt the butter. Add the flour and whisk until smooth and golden brown. Add the broth and continue to whisk until smooth. Slowly add in the milk and continue to whisk rapidly until creamy. Pour into the beef mixture.
  2. Stir in the cream soup, Worcestershire sauce and more salt & pepper to the beef mixture, adding a splash more of milk if mixture seems dry. (It should be super juicy,) Set aside while you prep the bread and peppers.
  3. Sauté the sliced peppers in olive oil until browned. Set aside.
  4. Slice the baguette length-wise and scoop out some of the inside if desired. Scoop the beef into the bread and top with peppers and cheese slices.
  5. Bake at 350F for 10-15 minutes or until the bread is crisp and the cheese is melty. Close the bread and slice into individual portions. Enjoy!
*This recipe originally called for a can of cream of mushroom soup, but I made a from scratch version instead (without the mushrooms because I forgo to get them.) If you prefer to use a can of soup you may and skip the cream soup-making step.

Recipe adapted from: Life in the Lofthouse
Recipe by The Baker Chick at