Philly Cheese Steak Soup

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

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 20 mins

    TOTAL : 40 mins

    SERVING : 8

    YIELD : 8 servings

Instructions Checklist
  • 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.

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  • 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.

Per Serving: 448 calories; protein 24.7g; carbohydrates 20.8g; fat 30g; cholesterol 100.4mg; sodium 1291.4mg.