Description
Indulge in the rich, creamy comfort of this Philly Cheese Steak Soup, a dish that brings together the savory flavors of tender beef and melted provolone cheese with fresh vegetables. Perfect for cozy dinners or a satisfying lunch, this hearty soup is both simple to prepare and incredibly filling. With its blend of sautéed onions, green peppers, and mushrooms, each bowl promises warmth and satisfaction. Whether served alone or paired with crusty bread for dipping, this delightful soup will impress family and friends alike.
Ingredients
Scale
- 8 oz deli roast beef slices, chopped
- 1 cup diced yellow onion
- 1 cup diced green bell peppers
- 6 oz sliced white mushrooms
- 1/4 cup butter
- 3 cups half-and-half
- 1 1/2 cups shredded provolone cheese
- 4 cups beef broth
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- Worcestershire sauce
- salt
- pepper
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onions, green bell peppers, and mushrooms; sauté until onions are translucent.
- Stir in the chopped roast beef and garlic; cook for another 2 to 3 minutes.
- Sprinkle in the flour and cook for about 3 minutes to remove raw taste.
- Gradually add the beef broth while stirring to avoid lumps. Then mix in the half-and-half.
- Season with Worcestershire sauce, salt, and pepper; bring to a boil then reduce heat to simmer for about 10 minutes.
- Combine water with cornstarch in a small bowl; stir until dissolved. Add this to the boiling soup to thicken it.
- Remove from heat and stir in shredded provolone cheese until completely melted.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg