Philly Cheese Steak Soup recipe

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Ingredients

¾ cup butter
1 (8 ounce) package sliced fresh mushrooms
1 white onion, diced
1 green bell pepper, diced
⅔ cup all-purpose flour
6 cups milk
1 (10.5 ounce) can beef consomme
1 teaspoon salt
1 teaspoon ground black pepper
1 (8 ounce) package provolone cheese, diced
¾ pound sliced roast beef, chopped

Nutrition Info

447.7 calories
carbohydrate: 20.8 g
cholesterol: 100.4 mg
fat: 30 g
fiber: 1.1 g
protein: 24.7 g
saturatedFat: 18.7 g
servingSize: -
sodium: 1291.4 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

8 servings

Recipe Note

A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter's night. Serve with a crusty loaf of French bread.

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