The Recipe Philly Cheese Steak Soup
A hearty, creamy, and comforting soup inspired by the classic Philly cheese steak. This savory soup combines tender roast beef, provolone cheese, and savory vegetables, all in a deliciously creamy base.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
Instructions
-
Sauté Vegetables:
- Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add diced onion, bell pepper, and mushrooms; cook and stir until tender, about 5 minutes.
-
Cook the Flour:
- Add flour to the pot and cook, stirring constantly, until golden, about 5 minutes more.
-
Add Milk and Simmer:
- Gradually whisk in milk and bring the mixture to a simmer. Cook until thickened, stirring often, about 5 minutes.
-
Add Beef Consommé:
- Reduce the heat to medium-low and stir in the beef consommé. Season the soup with salt and black pepper.
-
Melt Cheese:
- Slowly stir in diced provolone cheese and cook until the cheese has melted, about 3-5 minutes.
-
Stir in Roast Beef:
- Off heat, stir in chopped roast beef and mix until well combined.
Notes
- For a thicker soup, you can add more flour or cook the soup a little longer to allow it to thicken more.
- If you want extra cheese, you can sprinkle more provolone on top when serving.
- This soup is best served with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg