Philly Cheese Steak Soup

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

1. In a large pot or Dutch oven over medium heat, melt the butter.
2. Add the diced onions, green peppers, and mushrooms. Stir and cook until the onions are translucent.
3. Stir in the chopped roast beef and cook for a couple of minutes.
4. Add the minced garlic and cook for 2-3 minutes until fragrant.
5. Sprinkle in the flour and cook, stirring continuously, for 3 minutes.
6. Slowly pour in the beef broth while stirring to prevent lumps.
7. Add the half and half, Worcestershire sauce, salt, and pepper. Stir to combine.
8. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
9. In a small bowl, mix the water and cornstarch until the cornstarch is completely dissolved.
10. Return the soup to a boil and stir in the cornstarch slurry. Continue boiling and stirring for 3 minutes to thicken the soup.
11. Remove the pot from heat and stir in the shredded provolone cheese until melted.
12. Garnish with chopped parsley and additional shredded provolone if desired.

Serve and enjoy your delicious Philly Cheese Steak Soup!