Philly Cheese Steak Soup
This simple recipe transforms the traditional Philly cheese steak sandwich—which includes roast beef, provolone cheese, bell pepper, onion, and mushrooms—into a creamy, warming soup.

Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms onion and bell pepper in the hot pot until tender about 5 minutes.

Add flour and continue to cook and stir until flour is golden about 5 minutes more.

Gradually whisk milk into vegetable mixture and bring to a simmer.

Cook until thickened stirring often about 5 minutes.

Reduce heat to medium-low.

Add beef consomme; season soup with salt and pepper.

Slowly stir provolone cheese into soup until cheese is melted 3 to 5 minutes.

Remove from heat and stir in roast beef.