Philly Cheesesteak Soup Recipe
By Ann
The meaty delightful goodness of a Philly cheesesteak sandwich turned into a creamy and delicious comfort-food soup. Your family will be asking for seconds!
Prep Time: 20 minutes
Cook time: 30 minutes
Ingredients:
• 3/4 cup Butter
• 1/2 Green Pepper, diced
• 1/2 Red Pepper, diced
• 1 Yellow (or Sweet) Onion, diced
• 8oz Fresh Mushrooms, diced
• 2/3 cups Flour
• 6 cups Milk
• 1 1/2 cups Low Sodium Beef Broth
• 1 tsp Salt
• 1 tsp Pepper
• 8oz Provolone Cheese
• 1 lb Roast Beef, sliced thin
Directions:
• Slice your thin roast beef into 1″ strips, set aside.
• Melt butter in large sauce-pot.
• Add diced peppers, onions and mushrooms; sauté until tender.
• Add flour to make a roux. Cook the flour for at least 5 minutes; stirring constantly (this will get the flour taste out of your roux).
• Slowly add milk, whisking to combine.
• Bring mixture to a simmer over medium heat; stirring constantly until soup thickens.
• Add beef broth, salt and pepper.
• Slowly stir in your provolone; stir until it is melted into the soup.
• Remove your soup from the heat, and add the roast beef; stir.
• Serve while hot; do not overcook as it can make the roast beef tough.
• Note: the Philly Cheesesteak Soup freezes extremely well. Allow frozen soup to defrost in the refrigerator. Reheat on stove or in microwave.
Makes 6 servings Philly Cheesesteak Soup
To print the Philly Cheesesteak Soup Recipe , click here.
This is one of my very favorite soups that Hubby makes. Hubby makes a lot of soups. All different kinds. And he gives them away to friends and relatives. I actually grimace when he considers giving away this Philly Cheesesteak Soup, and I try and hide the frozen containers so they are not easily found.
Yeah, I am selfish. “Too bad” is what I say as this is one incredible soup.
Hubby’s words of warning: make sure your roast beef is thin. In his words, “this isn’t beef barley, you want the roast beef to be as thin as possible.” He also recommends you combine the flour well. He said it is very important you cook off the taste of the flour, and are left with the roux.
Honestly? I’d rate this as my second favorite soup from Hubby – just beaten out by the Buffalo Chicken Wing Soup. This Philly Cheesesteak Soup truly is delicious!
• If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
• For more Recipes on Ann’s Entitled Life, click here.
FOLLOW US ON:
Oh, man! I wish I could taste this through the computer! It sounds amazing!
Thank you for sharing with your recipe with us at #HomeMattersParty. We would love to have you again next week.
Hi Ann, Your Philly Cheesesteak Soup sounds like just the right soup for a cold winter’s day! Thanks for sharing the recipe! Blessings, Janet
Is the roast beef cooked or raw before adding it to the soup?
I cannot wait to make this!!
Great soup, thanks for posting great directions.