Philly Cheese Steak Soup

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.

Ingredients for Philly Cheese Steak Soup

• 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

Steps to Preparing Philly Cheese Steak Soup

1. 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 is golden, about 5 minutes more.

2. Gradually whisk in milk; bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce the heat to medium-low. Add beef consommé; season the soup with salt and black pepper.

3. Slowly stir in provolone cheese until melted, 3 to 5 minutes. Off heat, stir in the roast beef.