Philly Cheese Steak Soup
A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich! This rich and comforting soup tastes great on a cold winter's night. Serve with a crusty loaf of French bread.
Ingredients
- ¾ cup unsalted butter
- 1 white onion diced
- 1 green bell pepper diced
- 8 ounce package sliced fresh mushrooms
- ⅔ cup all-purpose flour
- 6 cups milk
- 10.5 ounce can beef consommé
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 8 ounce package provolone cheese diced
- 12 ounces sliced roast beef chopped
Instructions
- Gather all ingredients.
- 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.
- 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.
- Slowly stir in provolone cheese until melted, 3 to 5 minutes. Off heat, stir in roast beef.