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.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

448 calories; protein 24.7g 50% DV; carbohydrates 20.8g 7% DV; fat 30g 46% DV; cholesterol 100.4mg 34% DV; sodium 1291.4mg 52% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2014
Very good! A very original recipe that really hit the spot. Read More
(5)

Most helpful critical review

Rating: 3 stars
11/08/2019
The only thing different I did was I used Evaporated milk instead of regular milk. Which gave it a little more body and and thickness. So glad i did or else the soup would have been to watery (thin). Husband like it -thought it needed a little extra salt and pepper. The mushrooms were awesome in this!!!! Wish there was more. As is --great base--loved all the stuff that was put it but seemed to lack flavor---did not have a "beef" flavor at all---seemed like all i tasted was cheese. If i make it again---i will have to tweek---more beef--another green pepper and another onion and MORE mushrooms. Evaporated milk for. Read More
19 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2014
Very good! A very original recipe that really hit the spot. Read More
(5)
Rating: 5 stars
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. Read More
(4)
Rating: 5 stars
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! Read More
(3)
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Rating: 5 stars
06/11/2019
Great recipe we doubled the meat and next we're going to put a full pound Read More
Rating: 5 stars
03/03/2019
Loved it! I added the flour after sautéing the vegetables sort of making a roux before adding the milk. Had no problem with lumps. Added some seasoning (I use Savory Spice blends). Really tasty lunch. Read More
Rating: 5 stars
08/26/2019
My husband worked for a company in Utah that had a chef come in to prepare lunch each week. This chef made this soup at the office one day and my husband liked it so much that brought what was left of the soup home. I was hooked from the first bite. I begged my husband to ask the chef for this recipe, told him to do whatever it took as I NEEDED this recipe. The chef was kind enough to write out the recipe by hand and it’s been a favorite of my family ever since. The recipe that I was given is exactly the same as this one. The soup is absolutely mouth watering-ly perfect exactly as written, no changes need to be made. I crave this soup often. Read More
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Rating: 5 stars
01/01/2018
Excellent! Creamy smooth a Philly cheesesteak in soup form. Yummy. Read More
Rating: 5 stars
02/04/2016
Followed the recipe completely. Loved it. Will definitely make this again. Read More
Rating: 3 stars
03/19/2014
While I thought this soup was ok... Overall I thought it was pretty bland. Read More
Rating: 3 stars
11/08/2019
The only thing different I did was I used Evaporated milk instead of regular milk. Which gave it a little more body and and thickness. So glad i did or else the soup would have been to watery (thin). Husband like it -thought it needed a little extra salt and pepper. The mushrooms were awesome in this!!!! Wish there was more. As is --great base--loved all the stuff that was put it but seemed to lack flavor---did not have a "beef" flavor at all---seemed like all i tasted was cheese. If i make it again---i will have to tweek---more beef--another green pepper and another onion and MORE mushrooms. Evaporated milk for. Read More