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This soup is one of my favorite things to do with leftover roast beef. A real Philadelphian knows what cheese steaks are made of. In my travels I have seen some hysterical attempts at a copy. I use whatever cheese in this soup I happen to have on hand though. Velveeta would be the appropriate switch for the a more authentic flavor but any way you choose, it will taste surprisingly good.
Philadelphia Cheesesteak Soup
3/4 cup butter
1 tablespoon oil
1 green pepper (or 1 cup frozen diced)
1 medium onion (or 1 cup frozen diced)
8 ounces mushrooms, sliced
2 tablespoons corn starch
6 cups milk
1 can beef broth
1 beef bouillon cube
2 cups leftover roast beef , diced
8 ounces cheese (provolone, velveeta, or any)
1 teaspoon salt
1 teaspoon pepper
Melt butter and oil in large heavy bottomed stock pot or dutch oven over medium heat.
Add green peppers, onions and mushrooms and saute until tender (about 5 minutes).
Add cornstarch to milk, stir to dissolve. Add to vegetables and stir in bouillon, slowly whisking to incorporate. Reduce heat to medium-low and simmer until thickened. Add salt, pepper and beef.
If you prefer flour to starch, add flour to vegetables and cook while stirring for 3-5 minutes. Then add milk and stir until incorporated.
Slowly stir in cheese until all is melted.
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