How to Make Philly Cheese Steak Soup - A Step-by-Step Guide

If you're a fan of the classic Philly cheese steak sandwich, then you're going to love this delicious twist on the traditional dish. This Philly cheese steak soup takes all the flavors of the beloved sandwich and turns it into a warm and comforting soup that's perfect for a cozy night in. Packed with tender beef, sautéed peppers and onions, and plenty of gooey melted cheese, this soup is a hearty and satisfying meal that's sure to become a new favorite.

What makes this soup so special...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    448 cal.

    • Total Fat: 30g
    • Saturated Fat: 19g
    • Cholesterol: 100mg
    • Sodium: 1291mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 25g
    • Vitamin C: 14mg
    • Calcium: 447mg
    • Iron: 2mg
    • Potassium: 628mg