Philly Cheesesteak Soup
My creamy Philly cheesesteak soup is loaded with all the familiar flavors of a classic cheesesteak sandwich and ready to enjoy in 30 minutes!
Servings: 8
Calories: 383kcal
Equipment
Ingredients
- 2 tablespoons cooking oil
- 1 pound sliced roast beef chopped
- 1 large sweet onion chopped
- 8 ounces mushrooms sliced
- 2 green bell peppers chopped
- 3 cloves garlic minced
- ¼ cup butter
- ¼ cup flour
- 6 cups beef stock
- 2 cups shredded Provolone cheese
- 1 tablespoon Worcestershire sauce
- ½ teaspoon fresh ground black pepper
- kosher salt to taste
- ½ cup heavy cream
Instructions
- Add cooking oil to a large pot or Dutch oven and seer the roast beef over medium high heat, until it begins to brown. Then remove the meat from the pot and set it aside.
- Pour additional oil into the pot, if needed, and add peppers, onions, and mushrooms. Saute until the mushrooms are tender and the onions begin to brown. Add the minced garlic in the final minute, then remove from the pot and set aside.
- Reduce the heat to medium low and melt butter in the pot, then whisk in flour. Whisk the mixture for two minutes to prevent scorching, then slowly whisk in the beef stock in small batches, until all of the liquid has been added.
- Heat the soup until warm, but not simmering, and melt the shredded cheese into the broth, a handful at a time. Repeat until all of the cheese has been added and has fully incorporated into the broth.
- Place the cooked roast beef and sauteed vegetables back in the soup pot and add the Worcestershire sauce, black pepper, and salt to taste. Pour in heavy cream and bring the soup to a simmer, then serve.
Notes
This soup would be perfect for serving in a bread bowl!
Nutrition
Calories: 383kcal | Carbohydrates: 13g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1533mg | Potassium: 772mg | Fiber: 1g | Sugar: 5g | Vitamin A: 799IU | Vitamin C: 53mg | Calcium: 452mg | Iron: 3mg