Philly Cheese Steak Soup
A delightful and hearty soup that captures the essence of the classic Philly cheese steak sandwich in a creamy bowl of comfort.
Servings: 6 servings
Calories: 350kcal
Ingredients
Base Ingredients
- 3/4 cup unsalted butter, melted Adds a rich and creamy foundation for the soup.
- 1 piece white onion, finely diced Delivers sweetness and flavor.
- 1 piece green bell pepper, chopped Introduces a fresh texture.
- 8 ounces fresh mushrooms, sliced Brings earthiness to the soup.
- 2/3 cup all-purpose flour Thickens the soup.
- 6 cups creamy milk Offers richness and creaminess.
- 10.5 ounces bold beef consommé Infuses deep flavor.
- 1 teaspoon salt Enhances overall taste.
- 1 teaspoon freshly ground black pepper Adds slight kick.
- 8 ounces provolone cheese, diced Melts beautifully for creaminess.
- 12 ounces sliced roast beef, chopped The star ingredient for heartiness.
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the diced onion, chopped bell pepper, and sliced mushrooms. Sauté for about 5 minutes until softened.
- Once tender, sprinkle in the flour and stir continuously for another 5 minutes until a light golden roux forms.
- Gradually whisk in the creamy milk, stirring constantly. Bring to a simmer for about 5 minutes until it thickens.
- Lower the heat and add the beef consommé, salt, and pepper. Stir well to combine.
- Add the diced provolone cheese and stir until it melts smoothly into the soup.
- Remove from heat and mix in the chopped roast beef. Let flavors meld for a few minutes.
- Serve warm with crusty bread or hoagie rolls on the side.
Notes
For added flavor, roast mushrooms before adding to soup. A mix of provolone and mozzarella can enhance the creaminess. For gluten-free, substitute flour with cornstarch. Leftovers improve after a day in the fridge.