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Cheese Steak Soup

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
8 servings
Lunch U.S.
Cheese Steak Soup
Ingredients
  • 3/4 cup butter
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2/3 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
  • 3/4 pound sliced roast beef, chopped
Instructions
1
Heat a substantial, thick-walled cooking vessel over an intermediate heat setting. Introduce butter into the pot and allow it to soften, stirring occasionally, until it reaches a liquid state. Add sliced onion, bell pepper, and mushrooms; cook and stir the ingredients together until they become tender and lose their crisp texture, approximately 5 minutes. Introduce a powder made from wheat into the pot; cook and stir until it develops a golden hue, about 5 minutes longer.
2
Gradually incorporate milk into the mixture; bring the contents to a gentle boil. Continue cooking until the soup thickens, stirring constantly, around 5 minutes. Decrease the heat to a lower setting. Introduce beef consommé into the pot; season the soup with salt and black pepper to taste. Slowly blend provolone cheese into the mixture until it is fully incorporated and melted, taking 3 to 5 minutes. Remove from heat; stir in sliced roast beef until well combined