Philly Cheese Steak Soup

The classic Philly cheese steak sandwich, with roast beef, provolone cheese, bell pepper, onion, and mushrooms, turns into a creamy, comforting soup in this easy recipe.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 448 Calories

Ingredients

• 1 teaspoon salt
• 6 cups milk
• 1 teaspoon ground black pepper
• 1 green bell pepper, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (10.5 ounce) can beef consomme
• 1 white onion, diced
• 1 (8 ounce) package provolone cheese, diced
• 0.66666668653488 cup all-purpose flour
• 0.75 cup butter
• 0.75 pound sliced roast beef, chopped

Recipe Instructions

Step 1

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.

Step 2

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.