Name: Philly Cheese Steak Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter - ¾ cup; Sliced fresh mushrooms - 1 (8 ounce) package; White onion, diced - 1; Green bell pepper, diced - 1; All-purpose flour - ⅔ cup; Milk - 6 cups; Beef consomme - 1 (10.5 ounce) can; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Provolone cheese, diced - 1 (8 ounce) package; Sliced roast beef, chopped - ¾ pound

Ingredients for - Philly Cheese Steak Soup

1. Butter ¾ cup

2. Sliced fresh mushrooms 1 (8 ounce) package

3. White onion, diced 1

4. Green bell pepper, diced 1

5. All-purpose flour ⅔ cup

6. Milk 6 cups

7. Beef consomme 1 (10.5 ounce) can

8. Salt 1 teaspoon

9. Ground black pepper 1 teaspoon

10. Provolone cheese, diced 1 (8 ounce) package

11. Sliced roast beef, chopped ¾ pound

How to cook deliciously - Philly Cheese Steak Soup

1 . Stage

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.

2 . Stage

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.