Description
A rich and decadent soup featuring tender ribeye steak, bell peppers, and onions in a velvety provolone and cheddar broth.
Ingredients
1.5 lbs ribeye steak, thinly sliced
2 tbsp unsalted butter
1 yellow onion, diced
2 green bell peppers, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium beef broth
1 cup heavy cream
8 oz provolone cheese, shredded
4 oz white cheddar cheese, shredded
1 tbsp Worcestershire sauce
Salt and pepper to taste
Instructions
Step 1: Sear the thinly sliced ribeye in a large pot with a bit of oil until browned, then remove and set aside.
Step 2: Melt butter in the same pot and sauté onions and peppers until soft.
Step 3: Stir in garlic and flour, cooking for 2 minutes while stirring constantly.
Step 4: Slowly whisk in beef broth and bring to a simmer for 10 minutes.
Step 5: Stir in heavy cream and Worcestershire sauce, then reduce heat to low.
Step 6: Gradually add shredded cheeses, stirring until smooth and completely melted.
Step 7: Return beef to the pot, season with salt and pepper, and serve immediately.
Notes
For the thinnest beef slices, freeze the ribeye for 30 minutes before cutting. Use freshly shredded cheese for the smoothest texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
