Philly Cheese Steak Soup takes all the iconic flavors of the classic sandwich and transforms them into a warm, comforting bowl of goodness. Tender slices of beef simmer with sautéed onions, bell peppers, and mushrooms to create a rich, savory base. A creamy, cheesy broth brings everything together, delivering that beloved melty, indulgent Philly cheesesteak taste. This soup is hearty enough for a full meal, perfect for chilly evenings or cozy family dinners. Each spoonful offers a blend of creamy cheese, flavorful beef, and aromatic veggies. Serve it with toasted bread or croutons to complete the experience.
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
- Gather all ingredients.
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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.
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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.
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Slowly stir in provolone cheese until melted, 3 to 5 minutes. Off heat, stir in roast beef.
