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
• ¾ cup butter
• ⅔ cup all-purpose flour
• 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
• ¾ pound sliced roast beef, chopped

Recipe Instructions

Step 1

Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.

Step 2

Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.