Philly Cheese Steak Soup
A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich, perfect for cold winter nights.
Equipment
- large heavy-bottomed pot
- Dutch Oven
Ingredients
- ¾ cup unsalted butter
- 1 unit white onion, diced
- 1 unit green bell pepper, diced
- 8 ounce 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 provolone cheese, diced
- 12 ounce 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.
Notes
Serve with a crusty loaf of French bread.
Nutrition
Serving: 1bowlCalories: 448kcalCarbohydrates: 21gProtein: 25gFat: 30gSaturated Fat: 19gCholesterol: 100mgSodium: 1291mgPotassium: 628mgFiber: 1gSugar: 10gVitamin C: 14mgCalcium: 447mgIron: 2mg
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