Philly Cheese Steak Soup (Printable Version)

Tender beef, sautéed peppers and onions, creamy cheese, and savory broth come together in this hearty dish.

# Ingredients Required:

→ Dairy and Fats

01 - 60 ml unsalted butter
02 - 720 ml half and half
03 - 170 g shredded provolone cheese

→ Vegetables

04 - 150 g diced yellow onion
05 - 150 g diced green bell peppers
06 - 170 g sliced white mushrooms
07 - Fresh chopped parsley

→ Meats

08 - 225 g chopped deli roast beef slices

→ Pantry

09 - 1 tablespoon minced garlic
10 - 30 g all purpose flour
11 - 960 ml beef broth
12 - 15 ml Worcestershire sauce
13 - 1 teaspoon salt
14 - 1 teaspoon ground black pepper
15 - 60 ml water
16 - 24 g cornstarch

# Guide to Cooking:

01 - Heat the butter in a large pot or Dutch oven over medium heat until fully melted. Add diced onion, green bell peppers, and mushrooms. Stir continuously and cook until the onions turn translucent.
02 - Add the chopped roast beef to the pot and stir to combine. Add minced garlic and cook for 2 to 3 minutes until fragrant.
03 - Sprinkle the all purpose flour over the mixture, stirring constantly. Cook for 3 minutes to develop the roux.
04 - Gradually pour in the beef broth while stirring to avoid lumps. Add the half and half, Worcestershire sauce, salt, and pepper. Stir to incorporate all ingredients evenly.
05 - Bring the mixture to a boil, then reduce heat to medium-low. Let simmer for 10 minutes, stirring occasionally to prevent sticking.
06 - In a small bowl, mix water and cornstarch until fully dissolved.
07 - Return the soup to a boil. While stirring, slowly add the cornstarch slurry. Continue boiling and stirring for 3 minutes until the soup thickens.
08 - Remove the pot from heat. Stir in the shredded provolone cheese until melted and smooth. Garnish with fresh chopped parsley and additional shredded provolone as desired before serving.

# Extra Suggestions:

01 - For increased heat, add red pepper flakes. Substitute roast beef with thinly sliced steak for enhanced authenticity. Adjust cornstarch quantity for desired thickness and season to taste.

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