Philly Cheese Steak Soup

Name: Philly Cheese Steak Soup
Total time: 40
Yield: 8
Ingredients: ¾ cup butter; 1 (8 ounce) package sliced fresh mushrooms; 1 white onion, diced; 1 green bell pepper, diced; ⅔ 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; ¾ pound sliced roast beef, chopped

Recipe by rawcalls from allrecipes.com

Lunch 40 Mins.

Ingredients

8 servings

•

¾ cup butter
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1 (8 ounce) package sliced fresh mushrooms
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1 white onion, diced
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1 green bell pepper, diced
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⅔ cup all-purpose flour
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6 cups milk

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1 (10.5 ounce) can beef consomme
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 (8 ounce) package provolone cheese, diced
•

¾ pound sliced roast beef, chopped

Instructions

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.
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.