Philly Cheesesteak Soup: A Delicious and Easy Recipe

Ingredients

• 0.75 cup butter
• 1 white onion, diced
• 1 green bell pepper, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 0.67 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
• 0.75 pound sliced roast beef, chopped

Instructions

1. Prepare all the ingredients for your Philly cheesesteak soup.
2. Melt butter in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and mushrooms; cook until softened, stirring occasionally for about 5 minutes. Stir in flour and cook for another 5 minutes until golden brown.
3. Gradually whisk in milk, and bring to a simmer. Cook until the soup thickens, stirring frequently, about 5 minutes. Reduce heat to low. Add beef consommé, and season with salt and pepper to taste.
4. Stir in provolone cheese until melted and smooth, about 3 to 5 minutes. Remove from heat, then gently stir in the roast beef.

Nutrition

• Calories: 448 kcal
• Fat Content: 30 g
• Fiber Content: 1 g
• Sugar Content: 10 g
• Sodium Content: 1291 mg
• Protein Content: 25 g
• Cholesterol Content: 100 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 19 g
• Unsaturated Fat Content: 0 g