Cheese Steak Soup

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #7692

January 18, 2013



"Easy enough to make with leftover beef, good soup to! I threw in some jalapeno and hot sauce"

Original is 8 servings

Nutritional

  • Serving Size: 1 (380.9 g)
  • Calories 546.6
  • Total Fat - 35.6 g
  • Saturated Fat - 18.9 g
  • Cholesterol - 112.7 mg
  • Sodium - 1728.6 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 11.2 g
  • Protein - 32.5 g
  • Calcium - 515.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 20.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Melt butter in large stock pot or Dutch oven over medium heat.

Step 2

Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes). Add garlic, cook 1 min.

Step 3

Add flour and cook for another 5 minutes stirring all the time.

Step 4

Slowly mix in milk and bring to a simmer stirring often until soup thickens. Reduce heat to medium-low and stir in beef consomme, salt, and pepper.

Step 5

Slowly stir in provolone until all is melted and mixed into soup. Remove from heat and stir in roast beef.

Tips


No special items needed.

3 Reviews

Joni

I didn't use deli roast beef to make this, instead I used leftover roast cut into cubes. We loved this soup with some garlic bread fresh from the oven to dunk in the sauce as we were eating. Delicious!!

5.0

review by:
(7 Dec 2013)

Yancey

Very good a little rich and I'm sure a ton of calories however we really enjoyed it.

5.0

review by:
(6 Feb 2013)

CMPrimm

great soup!

5.0

review by:
(22 Jan 2013)

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