Philly Cheese Steak Soup

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

Calories

106

Carbohydrates

17g

Protein

28g

Potassium

209mg

Fiber

2g

Sugar

3g

Ingredients

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

Direction

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.