Philly Cheese Steak Soup
A creamy and comforting soup that captures the flavors of a classic Philly cheese steak sandwich, featuring savory beef, melty provolone cheese, and fresh vegetables.
Servings: 6 servings
Calories: 450kcal
Ingredients
Base Ingredients
- 3/4 cup unsalted butter Adds richness and depth.
- 1 medium white onion, finely diced Provides sweetness and crunch.
- 1 large green bell pepper, chopped Adds freshness and color.
- 8 ounces fresh mushrooms, sliced Provides an earthy flavor.
- 2/3 cup all-purpose flour Thickens the soup.
- 6 cups creamy milk Creates a dreamy base.
- 1 can (10.5 ounces) bold beef consommé Infuses robust flavor.
- 1 teaspoon salt Balances flavors.
- 1 teaspoon freshly ground black pepper Adds subtle heat.
- 8 ounces provolone cheese, diced Creates cheesy goodness.
- 12 ounces sliced roast beef, chopped Main protein in the soup.
Instructions
Preparation
- In a large pot, melt the butter over medium heat until bubbling and fragrant.
- Add the finely diced onion, chopped green bell pepper, and sliced mushrooms. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Sprinkle in the all-purpose flour, stirring continuously for another 5 minutes until the mixture turns a light golden color.
- Gradually whisk in the creamy milk until smooth and bring to a simmer, stirring often for about 5 minutes until the soup thickens beautifully.
- Lower the heat and stir in the beef consommé, salt, and black pepper, letting all the flavors meld together.
- Gradually add the diced provolone cheese, stirring until utterly melted and creamy.
- Remove the pot from heat and stir in the chopped roast beef, allowing it to warm through for a minute.
- Serve warm in bowls with crusty bread or toasted hoagie rolls on the side.
Notes
Sautéing the vegetables until tender intensifies their flavors. Consider adding Worcestershire sauce for extra umami or hot sauce for spice. Garnish with parsley or more cheese for elegance.