Description
A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter’s night. Serve with a crusty loaf of French bread.
Ingredients
- ¾ cup butter
- 1 (8 ounce) package sliced fresh mushrooms
- 1 white onion, diced
- 1 green bell pepper, diced
- ⅔ cup all-purpose flour
- 6 cups milk
- 1 (10.5 ounce) can beef consomme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (8 ounce) package provolone cheese, diced
- ¾ pound sliced roast beef, chopped
Instructions
- Melt butter in a large
- heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms
- onion
- and bell pepper in the hot pot until tender
- about 5 minutes. Add flour and continue to cook and stir until flour is golden
- about 5 minutes more.
- Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened
- stirring often
- about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted
- 3 to 5 minutes. Remove from heat and stir in roast beef.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8