Philly Cheese Steak Soup (Print Version)
# Ingredients:
01 -
1/4 cup butter.
02 -
1 cup diced yellow onion.
03 -
1 cup diced green bell peppers.
04 -
6 oz sliced white mushrooms.
05 -
8 oz deli roast beef slices, chopped.
06 -
1 tbsp minced garlic.
07 -
1/4 cup all-purpose flour.
08 -
4 cups beef broth.
09 -
3 cups half and half.
10 -
1 tbsp Worcestershire sauce.
11 -
1 tsp salt.
12 -
1 tsp pepper.
13 -
1/4 cup water.
14 -
3 tbsp cornstarch.
15 -
1 1/2 cups shredded provolone cheese.
16 -
Optional: Chopped parsley & extra provolone for garnish.
# Instructions:
01 -
Melt butter in a large pot over medium heat. Add diced onions, green bell peppers, and mushrooms. Cook until onions are translucent.
02 -
Stir in chopped roast beef and minced garlic. Cook for 2-3 minutes until the garlic is fragrant.
03 -
Add flour to the pot, stir well, and cook for 3 minutes.
04 -
Gradually add beef broth while stirring continuously. Add half and half, Worcestershire sauce, salt, and pepper.
05 -
Bring the soup to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
06 -
Mix water and cornstarch in a bowl until dissolved. Return the soup to a boil, add the cornstarch slurry, and stir for 3 minutes to thicken.
07 -
Remove from heat and stir in shredded provolone until melted. Garnish with chopped parsley and extra cheese, if desired.
# Notes:
01 -
This hearty Philly Cheese Steak Soup combines the flavors of a classic Philly cheese steak sandwich with a rich, creamy broth, making it the perfect comfort food for chilly days.