Description
This Philly Cheese Steak Soup is a creamy, cheesy delight that captures the essence of the classic Philly cheese steak sandwich in a comforting bowl. Packed with tender roast beef, sautéed veggies, and provolone cheese, it’s perfect for chilly nights and pairs wonderfully with crusty French bread.
Ingredients
Main 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
Instructions
- Prepare Ingredients: Gather all the necessary ingredients to ensure a smooth cooking process.
- Sauté Vegetables: Melt the unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced white onion, diced green bell pepper, and sliced mushrooms. Cook and stir until the vegetables are tender, about 5 minutes.
- Add Flour: Sprinkle the all-purpose flour over the vegetables and cook, stirring continuously, until the flour turns golden and is fully incorporated, about 5 minutes. This step helps create a roux that will thicken the soup.
- Incorporate Milk: Gradually whisk in the milk to the roux and bring the mixture to a gentle simmer. Continue cooking and stirring often until the soup thickens, approximately 5 minutes.
- Add Beef Consommé and Seasoning: Reduce the heat to medium-low and stir in the beef consommé. Season the soup with salt and ground black pepper to taste.
- Melt Cheese: Slowly add the diced provolone cheese to the soup while stirring continuously until fully melted, about 3 to 5 minutes. This adds a creamy, cheesy element to the soup.
- Add Roast Beef: Remove the pot from the heat and stir in the chopped sliced roast beef until evenly distributed throughout the soup.
- Serve: Serve hot with a crusty loaf of French bread on the side for an authentic Philly cheese steak experience in soup form.
Notes
- For a thicker soup, increase flour to ¾ cup or reduce milk by half a cup.
- Use freshly sliced roast beef for the best flavor, though leftover or deli-style philly steak meat works well.
- You can substitute provolone with mozzarella or cheddar cheese for a different cheese profile.
- Adjust seasoning at the end to ensure the soup meets your taste preference.
- Keep stirring when adding cheese to avoid clumping or burning.
