Philly Cheese Steak Soup
This rich and comforting soup captures the classic flavors of a Philly cheesesteak in a creamy broth with roast beef, bell peppers, and cheese.
Servings: 6 servings
Calories: 350kcal
Ingredients
Base Ingredients
- 3/4 cup unsalted butter Creates a rich base for the soup.
- 1 piece white onion, finely diced Adds sweetness and depth of flavor.
- 1 piece green bell pepper, chopped Adds freshness and color.
- 8 ounces fresh mushrooms, sliced Provides earthy flavor.
- 2/3 cup all-purpose flour Thickens the soup.
- 6 cups creamy milk Makes the soup rich and creamy.
- 10.5 ounces bold beef consommé Infuses deep meaty flavor.
- 1 teaspoon salt Enhances all flavors.
- 1 teaspoon freshly ground black pepper Adds a gentle heat.
- 8 ounces provolone cheese, diced Provides melty goodness.
- 12 ounces sliced roast beef, chopped The star ingredient.
Instructions
Preparation
- Melt the unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the diced onion, chopped green bell pepper, and sliced mushrooms. Cook for about 5 minutes until softened.
- Sprinkle in the flour and stir continuously for another 5 minutes until light golden color is achieved.
- Gradually whisk in the milk, stirring constantly. Continue until the soup gently simmers and thickens.
- Lower the heat and pour in the beef consommé. Season with salt and black pepper, adjusting to taste.
- Stir in the diced provolone cheese until melted.
- Remove from heat and gently stir in the chopped roast beef.
- Serve warm and enjoy.
Notes
Serve with crusty bread or soft rolls for dipping. For extra flavor, try adding red pepper flakes or jalapeños. Experiment with different cheese varieties like mozzarella or gouda.