Philly Cheesesteak Soup
This rich and flavorful soup is packed with savory deli roast beef, sautéed onions, green bell peppers, mushrooms, and topped with melted provolone cheese, capturing all the flavors of a classic Philly cheesesteak in a comforting bowl.
Ingredients:
– ¼ cup butter
– 1 cup diced yellow onion
– 1 cup diced green bell pepper
– 6 oz sliced white mushrooms
– 8 oz deli roast beef, chopped into small pieces
– 1 tbsp minced garlic
– ¼ cup all-purpose flour
– 4 cups beef broth
– 3 cups half-and-half
– 1 tbsp Worcestershire sauce
– 1 tsp salt
– 1 tsp black pepper
– ¼ cup water
– 3 tbsp cornstarch
– 1 ½ cups shredded provolone cheese
Optional Toppings:
– Fresh chopped parsley
– Additional shredded provolone cheese
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add diced onions, green peppers, and mushrooms. Stir and cook until the onions become translucent.
3. Stir in the chopped roast beef and cook for another minute.
4. Add the minced garlic and cook for 2-3 minutes until fragrant.
5. Sprinkle in the flour and stir continuously for about 3 minutes.
6. Gradually add the beef broth while stirring.
7. Pour in the half-and-half and mix well.
8. Stir in Worcestershire sauce, salt, and pepper.
9. Bring the soup to a boil, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
10. In a small bowl, combine water and cornstarch, stirring until the cornstarch is fully dissolved.
11. Return the soup to a boil and stir in the cornstarch slurry to thicken the soup. Boil for 3 minutes.
12. Remove the pot from heat and stir in the shredded provolone cheese until melted.
13. Garnish with parsley and extra provolone if desired.
14. Serve hot and enjoy!
