Philly Cheese Steak Soup (Print Version)
# Ingredients:
→ Base
01 -
1/4 cup unsalted butter
02 -
1 cup diced yellow onion
03 -
1 cup diced green bell pepper
04 -
6 ounces sliced white mushrooms
→ Proteins
05 -
8 ounces deli roast beef, chopped into small pieces
→ Aromatics
06 -
1 tablespoon minced garlic
→ Thickener and Liquid
07 -
1/4 cup all-purpose flour
08 -
4 cups beef broth
09 -
3 cups half and half
→ Seasoning
10 -
1 tablespoon Worcestershire sauce
11 -
1 teaspoon salt
12 -
1 teaspoon black pepper
→ Slurry
13 -
1/4 cup water
14 -
3 tablespoons cornstarch
→ Finishing
15 -
1 1/2 cups shredded provolone cheese
→ Optional Garnishes
16 -
Fresh chopped parsley
17 -
Shredded provolone cheese
# Instructions:
01 -
Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, green bell pepper, and mushrooms. Stir and cook until onions are translucent.
02 -
Incorporate chopped roast beef and minced garlic. Stir and cook for 2 to 3 minutes until garlic becomes fragrant.
03 -
Sprinkle flour over the mixture, stirring continuously. Cook for 3 minutes to eliminate raw flour taste.
04 -
Gradually pour in beef broth while stirring. Add half and half; stir until combined.
05 -
Add Worcestershire sauce, salt, and black pepper. Bring mixture to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 10 minutes.
06 -
In a small bowl, whisk water and cornstarch together until smooth and fully dissolved.
07 -
Return soup to a boil. Stir in cornstarch slurry and continue boiling for 3 minutes until thickened.
08 -
Remove pot from heat. Stir in shredded provolone cheese until melted and smooth.
09 -
Ladle soup into bowls. Top with fresh chopped parsley and additional shredded provolone if desired. Serve immediately.
# Notes:
01 -
For richer flavor, use freshly sliced roast beef rather than prepackaged deli meat.
02 -
To prevent cheese from clumping, ensure soup is not boiling when cheese is incorporated.