Philly Cheese Steak Soup
A comforting and hearty soup that transforms the classic Philly cheesesteak sandwich into a warm, creamy delight.
Servings: 6 servings
Calories: 475kcal
Ingredients
Base Ingredients
- 3/4 cup unsalted butter Provides a creamy richness that forms the soup's base.
- 1 piece white onion, finely diced Adds sweetness and depth of flavor.
- 1 piece green bell pepper, chopped Offers a nice crunch and freshness to the dish.
- 8 ounces fresh mushrooms, sliced Brings an earthy note that enhances the overall depth.
- 2/3 cup all-purpose flour Works as a thickening agent for a luxurious texture.
- 6 cups creamy milk Offers a rich, velvety base that ties all the flavors together.
- 10.5 ounces beef consommé, canned Amplifies the beef flavor and adds umami.
- 1 teaspoon salt Enhances all the ingredients for a well-balanced flavor.
- 1 teaspoon freshly ground black pepper Provides a touch of heat and pepperiness.
- 8 ounces provolone cheese, diced Melts beautifully, lending a cheesy goodness.
- 12 ounces sliced roast beef, chopped The star of the show, adding a hearty element.
Instructions
Preparation
- Begin by melting the butter in a large pot over medium heat.
- Add in the finely diced onion, chopped green bell pepper, and sliced mushrooms. Sauté these for about 5 minutes, allowing them to soften and become fragrant.
- Sprinkle the flour over the sautéed vegetables and stir continuously for another 5 minutes to create a roux.
- Gradually whisk in the creamy milk, and bring the mixture to a gentle simmer, stirring as it thickens into a velvety broth.
- Stir in the beef consommé, along with the salt and pepper, mixing well to combine all the flavors.
- Slowly mix in the diced provolone cheese until melted.
- Finally, stir in the chopped roast beef and serve the soup warm.
Notes
Make it spicy by adding some sliced jalapeños or a dash of hot sauce. Fresh herbs like thyme or parsley enhance the flavor. For a thicker soup, let it simmer longer or add more flour. Vegetable variations are welcome.