Philly Cheese Steak Soup

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.