Philly Cheese Steak Soup

Ingredients

• 3/4 cup butter
• 1 (8 ounce) package sliced fresh mushrooms
• 1 white onion, diced
• 1 green bell pepper, diced
• 2/3 cup all-purpose flour
• 6 cups milk
• 1 (10.5 ounce) can beef consomme
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (8 ounce) package provolone cheese, diced
• 3/4 pound sliced roast beef, chopped

Directions

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.