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Philly Cheese Steak Soup

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A creamy and comforting soup that captures the classic flavors of a Philly cheese steak sandwich, made with tender roast beef, sautéed vegetables, and melted provolone cheese in a rich, hearty broth.

Ingredients

¾ cup unsalted butter

1 white onion, diced

1 green bell pepper, diced

1 (8 ounce) package sliced fresh mushrooms

⅔ cup all-purpose flour

6 cups milk

1 (10.5 ounce) can beef consommé

1 teaspoon salt

1 teaspoon ground black pepper

1 (8 ounce) package provolone cheese, diced

12 ounces sliced roast beef, chopped

Instructions

  1. Gather all ingredients.
  2. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, green bell pepper, and mushrooms. Cook and stir for about 5 minutes, until vegetables are tender.
  3. Sprinkle in the flour and cook, stirring constantly, for about 5 minutes until golden and a roux forms.
  4. Gradually whisk in the milk, ensuring no lumps remain. Bring to a gentle simmer and cook for about 5 minutes, stirring frequently, until thickened. Reduce heat to medium-low.
  5. Stir in the beef consommé, salt, and black pepper.
  6. Add the diced provolone cheese gradually, stirring continuously until fully melted and smooth, about 3 to 5 minutes.
  7. Remove from heat and stir in the chopped roast beef.
  8. Serve hot with crusty French bread if desired.

Notes

  • For a lighter version, substitute part of the milk with half-and-half or use reduced-fat provolone.
  • Add red bell peppers for extra color and sweetness.
  • Combine provolone with white American cheese for deeper flavor.
  • Add crushed red pepper flakes or hot sauce for a spicy kick.
  • Store leftovers in the refrigerator for up to 4 days in an airtight container.
  • Reheat gently over medium-low heat, adding a splash of milk if the soup is too thick.
  • Dairy-based soups may separate slightly after freezing; reheat slowly and stir well.

Nutrition

Find it online: http://recipesbyjanet.com/philly-cheese-steak-soup/