Philly Cheese Steak Soup recipe
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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
Nutrition Info
- 447.7 caloriescarbohydrate: 20.8 gcholesterol: 100.4 mgfat: 30 gfiber: 1.1 gprotein: 24.7 gsaturatedFat: 18.7 gservingSize: -sodium: 1291.4 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Philly Cheese Steak Soup
Directions
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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.