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Philly Cheese Steak Soup

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


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.

Source: allrecipes.com