A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter's night. Serve with a crusty loaf of French bread.

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • 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.

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  • 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 Facts

447.72 calories; 24.74 g protein; 20.78 g carbohydrates; 30.05 g fat; 100.42 mg cholesterol; 1291.41 mg sodium.Full Nutrition


Reviews (9)

Read All Reviews

Most helpful positive review

Ryan Wieser
01/07/2014
Very good! A very original recipe that really hit the spot.
(4)

Most helpful critical review

tlmccabe
03/19/2014
While I thought this soup was ok... Overall I thought it was pretty bland.
10 Ratings
  • 5 Rating Star 7
  • 4 Rating Star 2
  • 3 Rating Star 1
Ryan Wieser
01/07/2014
Very good! A very original recipe that really hit the spot.
(4)
Patrice Beaulieu
01/10/2016
Delicious and filling!! I made this soup in the croc pot with a few changes. I used a package of Hillshire Farms roast beef and a package of shredded Parmesan-Reggiano cheese. The only step I would change is when adding the flour which is needed to thicken the soup up. I seasoned the flour first with pepper and garlic powder. My mistake was adding all the flour at once (I had to whisk the soup like crazy to dissolve the flour clumps that formed). I would save a 1/2 cup of milk and whisk the flour into that and then add it to the soup. I cooked the soup on high for 5 hours and added the cheese/flour 1 3/4 of an hour before the soup was done.
(3)
JustARay0fSunshine
01/04/2016
I'd give the recipe as is 4 stars however I doubled the cheese added the beef with the cheese and simmered for 20 minutes and added extra beef stock salt pepper garlic and Italian seasoning and it was wonderful. It just needs some doctoring up. Great base recipe and a fantastic idea!
(2)
Jackie P.
02/04/2016
Followed the recipe completely. Loved it. Will definitely make this again.
tlmccabe
03/19/2014
While I thought this soup was ok... Overall I thought it was pretty bland.
roho8786
01/01/2018
Excellent! Creamy smooth a Philly cheesesteak in soup form. Yummy.
wceas1234
04/04/2018
Great recipe but I made some changes. I doubled up the onion and green pepper to make it heartier. In addition to the roast beef I sautéed some thinly cut steak with steak seasoning on it and added it. I also cut back on the flour because of all the extras I added I didn t want it too thick. I ended up adding Montreal steak seasoning to it once everything was added to give it a little kick. It was a huge hit in my house!
Luckyyy Boiii
12/06/2017
yummy my family loves this recipie we've had it on multiple occasion
christina nester
01/08/2016
this was an awesome recipe and works great in a crock pot