Philly Cheese Steak Soup

Name: Philly Cheese Steak Soup recipe
Prep time: 20 min
Cook time: 20 min
Yield: 8 servings
Cuisine: Global
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

by Monica Jimenez 1 year ago

4.6 (10)

20 minutes

447.7 kcal

20.8 g carbs

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Description

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

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

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.

Nutrition Facts

serving: 8 servings

calories: 447.7 kcal

carbohydrates: 20.8 g

protein: 24.7 g

saturated fat: 18.7 g

cholesterol: 100.4 mg

sodium: 1291.4 mg

fiber: 1.1 g

sugar: 10.3 g