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5 from 1 vote

Creamy Philly Cheesesteak Soup

Course: Main Dish, Soup
Cuisine: American
Author: Catherine's Plates

Ingredients

  • 4 TBS butter
  • 1 medium yellow onion, diced
  • 1 medium bell pepper, diced
  • 12 oz sliced deli roast beef, chopped into bite size pieces
  • 1 TBS garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 3 cups half & half
  • 2 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepepr
  • 3 TBS corn starch
  • 1/4 cup water
  • 8 oz sliced provolone cheese, chopped (or shredded cheese)
  • fresh parsley, garnish

Instructions

  • Over medium high heat, n a large Dutch oven or large pot, melt butter. Once melted add in diced onion and green peppers. Cook until softened.
    NOTE: you can also add in chopped mushrooms.
  • Stir in the chopped roast beef. Add in the garlic and stir for 2-3 minutes to bring out it's fragrance.
  • Slow pour in beef broth while stirring continuously. Stir in half and half. bring to a boil over high heat.
  • Add in Worcestershire, salt & pepper. Taste to make any adjustments to seasonings.
  • Reduce heat to medium low and simmer for 10 minutes stirring occasionally.
  • Bring soup back to a boil. In a small bowl mix together water and cornstarch to make a slurry. Pour cornstarch slurry into soup and mix well to combine. Cook for 3 minutes until thickened.
  • Add in provolone cheese. Stir until melted into soup. Garnish with parsley. Enjoy.