Philly Cheese Steak Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3/4 cup butter
• 2/3 cup all-purpose flour
• 1 green pepper, diced
• 1 medium onion, diced
• 8 ounces fresh mushrooms, sliced
• 6 cups milk
• 1 (10 1/2 ounce) can beef consomme
• 3/4 lb cooked beef or 3/4 lb rib eye, diced
• 8 ounces provolone cheese
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe

• 1 melt butter in large, heavy-bottomed stock pot or dutch oven over medium heat.
• 2 add green peppers, onion, and mushrooms and saute until tender (about 5 minutes).
• 3 add flour and cook another 5 minutes stirring often. this is an important step to cook out the flour taste.
• 4 slowly whisk in milk and bring to a simmer stirring often until soup thickens.
• 5 reduce heat to medium low and stir in beef consomme, salt and pepper.
• 6 slowly stir in provolone until all is melted and incorporated into soup.
• 7 remove from heat and stir in roast beef.
• 8 serve with a crusty loaf of french bread.
• 9 to freeze: prepare soup as directed and allow to cool. place in rigid freezer container. seal, label and freeze.
• 10 to serve: thaw in fridge. reheat in microwave or on stovetop,stirring to recombine the soup.