Philly Cheese Steak Soup

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
Directions
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.

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