Philly Cheese Steak Soup

A creamy, cheesy soup that tastes just like a philly cheese steak.

Melt butter in large , heavy-bottomed stock pot or dutch oven over medium heat.

Add green peppers , onion , and mushrooms and saute until tender.

Add flour and cook another 5 minutes stirring often.

This is an important step to cook out the flour taste.

Slowly whisk 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.

Slowly stir in provolone until all is melted and incorporated into soup.

Remove from heat and stir in roast beef.

Serve with a crusty loaf of french bread.

To freeze: prepare soup as directed and allow to cool.

Place in rigid freezer container.

Seal , label and freeze.

To serve: thaw in fridge.

Reheat in microwave or on stovetop , stirring to recombine the soup.

butter, all-purpose flour, green pepper, white onion, fresh mushrooms, milk, beef consomme, cooked beef, provolone cheese, salt, black pepper