The meaty, cheesy, delicious goodness of a Philly cheesesteak sandwich turned into a mouthwatering creamy comfort-food soup. Your family will be asking for seconds!

Philly Cheesesteak Soup Recipe

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, but this is one incredible soup.

Philly Cheesesteak Soup Recipe Notes:

● Hubby’s words of warning: make sure your roast beef is thin. In his words, “this is not 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.

● For the provolone we usually just get it sliced from the deli or prepackaged from the dairy. If for some reason you have a hunk of provolone, you may want to chunk it so it melts faster.

● This Philly Cheesesteak Soup freezes beautifully, well, when you have leftovers.

Philly Cheesesteak Soup Recipe Ingredients:

● 1 lb Roast Beef, sliced thin
● ¾ cup Butter
● ½ Green Pepper, diced
● ½ Red Pepper, diced
● 1 Yellow (or Sweet) Onion, diced
● 8 oz Fresh Mushrooms, diced
● 2/3 cups Flour
● 6 cups Milk
● 1½ cups Low Sodium Beef Broth
● 1 tsp Salt
● 1 tsp Pepper
● 8 oz Provolone Cheese

Philly Cheesesteak Soup Mise en Place:

● Measuring Cup
● Measuring Spoons
● Cutting Board
● Knife
● Large Pot
● Large Spoon

Philly Cheesesteak Soup Recipe Directions:

1. Slice one pound of thin roast beef into 1″ strips, set aside.

2. Melt ¾ cup butter in a large sauce-pot.
3. Add ½ diced green pepper, ½ diced red pepper, one diced yellow onion, and eight ounces of diced mushrooms to the melted butter; sauté until tender.

4. Add 2/3 of a cup of 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).

5. Slowly add six cups of milk, whisking to combine.
6. Bring mixture to a simmer over medium heat; stirring constantly until soup thickens.

7. Add 1½ cups of low-sodium beef broth, one teaspoon of salt, and one teaspoon of pepper.

8. Slowly stir in eight ounces provolone; stir until it is melted into the soup.

9. Remove your soup from the heat, and add in the roast beef strips; stir.

10. Serve while hot; do not overcook as it can make the roast beef tough.

11. Note: the Philly Cheesesteak Soup freezes extremely well. Allow frozen soup to defrost in the refrigerator. Reheat on the stove or in the microwave.

Yield: 1

Philly Cheesesteak Soup Recipe

Print

Philly Cheesesteak Soup Recipe. The meaty, cheesy, delicious goodness of a Philly cheesesteak sandwich turned into a mouthwatering creamy comfort-food soup. Your family will be asking for seconds!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 lb Roast Beef, sliced thin
• ¾ cup Butter
• ½ Green Pepper, diced
• ½ Red Pepper, diced
• 1 Yellow (or Sweet) Onion, diced
• 8 oz Fresh Mushrooms, diced
• 2/3 cups Flour
• 6 cups Milk
• 1½ cups Low Sodium Beef Broth
• 1 tsp Salt
• 1 tsp Pepper
• 8 oz Provolone Cheese

Instructions

1. Slice one pound of thin roast beef into 1" strips, set aside.
2. Melt ¾ cup butter in large sauce-pot.
3. Add ½ diced green pepper, ½ diced red pepper, one diced yellow onion, and eight ounces of diced mushrooms to the melted butter; sauté until tender.
4. Add 2/3 of a cup of 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).
5. Slowly add six cups of milk, whisking to combine.
6. Bring mixture to a simmer over medium heat; stirring constantly until soup thickens.
7. Add 1½ cups of low-sodium beef broth, one teaspoon of salt, and one teaspoon of pepper.
8. Slowly stir in eight ounces provolone; stir until it is melted into the soup.
9. Remove your soup from the heat, and add in the roast beef strips; stir.
10. Serve while hot; do not overcook as it can make the roast beef tough.
11. Note: the Philly Cheesesteak Soup freezes extremely well. Allow frozen soup to defrost in the refrigerator. Reheat on stove or in microwave.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 619Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 145mgSodium: 1798mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 36g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

You may wonder what other great soups Hubby has perfected over the years? Well, these are phenomenal:

● Stuffed Banana Pepper Soup Recipe – This stuffed banana pepper soup recipe is simply fabulous. Spring, summer, winter, or fall, this delicious soup makes for a great lunch or dinner, or a great soup course. Slightly spicy, slightly cream, totally flavorful stuffed banana soup recipe is one your whole family will enjoy.

● Buffalo Chicken Wing Soup Recipe – Spicy, zesty, and totally delicious, enjoy the great taste of Buffalo-style wings without the mess with this delicious Buffalo Chicken Wing Soup Recipe.

● Cauliflower Cheese Soup Recipe – Few things go together better than cauliflower and cheese, and this delicious, rich, easy to make Cauliflower Cheese Soup takes that wonderful pairing to new heights!! YUM!

● For more Recipes on Ann’s Entitled Life, click here.

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