Total Time
Prep 15 mins
Cook 20 mins

A creamy, cheesy soup that tastes just like a philly cheese steak.

Ingredients Nutrition


  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.
Most Helpful

i made a few changes. Reduced butter to 1/2 a stick, watching fat and cholesterol. reduced flour to 1/2 c and used 4 cups milk (2%). used 1 cup of beef broth. And we used 1lb of thinly sliced chuck steak that I seasoned with salt and pepper, diced up and cooked in iron skillet with a little olive oil really quick which cooking all of it at the same time produced a good broth. i did not cook them dry but just until done and then added the meat and the juice from the pan. this was a nice dish on this cold night. and i have enough for the freezer for another dinner. Thanks for sharing

Shawn C October 30, 2012

This was wonderful. I followed the recipe except the green pepper. It was easy and the ingredients are things I could easily have on hand. It took less than 1 hour to make. This will become a regular for us.

poppy127 October 03, 2012

LOVED THIS SOUP! The trick is NOT TO RUSH. I love a creamier soup, and this was it. Thank You so much!

kellychris February 13, 2012