Philly Cheese Steak Soup
Ingredients
- 1/4 cup butter
- 1 cup diced yellow onion
- 1 cup diced green bell peppers
- 6 oz sliced white mushrooms
- 8 oz deli roast beef slices, chopped into small pieces
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 3 cups half and half
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup water
- 3 tablespoons cornstarch
- 1 1/2 cups shredded provolone cheese
Optional Toppings
- Fresh chopped parsley
- Shredded provolone cheese
Instructions
- In a large pot or Dutch oven over medium heat, melt the butter.
- Add the diced onions, green peppers, and mushrooms. Stir and cook until the onions are translucent.
- Stir in the chopped roast beef and cook for a couple of minutes.
- Add the minced garlic and cook for 2-3 minutes until fragrant.
- Sprinkle in the flour and cook, stirring continuously, for 3 minutes.
- Slowly pour in the beef broth while stirring to prevent lumps.
- Add the half and half, Worcestershire sauce, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
- In a small bowl, mix the water and cornstarch until the cornstarch is completely dissolved.
- Return the soup to a boil and stir in the cornstarch slurry. Continue boiling and stirring for 3 minutes to thicken the soup.
- Remove the pot from heat and stir in the shredded provolone cheese until melted.
- Garnish with chopped parsley and additional shredded provolone if desired.
Serve and enjoy your delicious Philly Cheese Steak Soup!