Philly Cheese Steak Soup
Description
This Philly cheese steak soup combines everything you love about the sandwich in a creamy, hearty soup with roast beef, provolone cheese, peppers, and onion.
Ingredients
•
3/4 cup butter
•
1 white onion, diced
•
1 green bell pepper, diced
•
1 (8 ounce) package sliced fresh mushrooms
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2/3 cup all-purpose flour
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6 cups milk
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1 (10 1/2 ounce) can beef consomme
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 (8 ounce) package provolone cheese, diced
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3/4 pound sliced roast beef, chopped
Directions
1
Gather all ingredients.
2
Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until tender, about 5 minutes. Add flour; cook and stir until flour golden, about 5 minutes more.
3
Gradually whisk in milk; bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consommé; season soup with salt and black pepper.
4
Slowly stir in provolone cheese until melted, 3 to 5 minutes. Off heat, stir in roast beef.