Ingredients
Scale
The key to this dish lies in selecting the right ingredients, which can truly elevate the soup from simple to spectacular. I always choose fresh bell peppers—green, red, or yellow—because their natural sweetness balances the savory beef. For the beef, a good-quality sirloin or ribeye cut works beautifully, but lean ground beef can be a convenient substitute. When it comes to cheese, sharp provolone or even a mild cheddar melts smoothly, giving that signature creamy finish I adore. If you prefer, you can swap heavy cream for whole milk or a lighter cream alternative to suit your taste.
- 1 pound sirloin steak, thinly sliced (or 1 pound lean ground beef)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 bell peppers (mix of red and green), thinly sliced
- 3 cloves garlic, minced
- 4 cups beef broth (preferably low sodium)
- 1 cup heavy cream (or whole milk for a lighter option)
- 1 cup shredded provolone cheese (substitute with mozzarella or cheddar)
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Worcestershire sauce (optional, for depth)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the thinly sliced steak and cook until just browned, about 3-4 minutes. Remove from the pot and set aside. If using ground beef, cook until browned and drain excess fat.
- In the same pot, add diced onion and peppers. Sauté for 5-6 minutes until softened and fragrant. Stir in minced garlic and cook for another minute to release its aroma.
- Sprinkle flour over the vegetables and stir well to coat. This helps thicken the soup later.
- Gradually pour in beef broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes, allowing the flavors to meld.
- Return the cooked steak to the pot and stir in Worcestershire sauce if using. Simmer for another 5 minutes to warm through.
- Slowly add the heavy cream, stirring constantly to combine. Avoid boiling the soup after adding cream to prevent curdling.
- Turn off the heat and fold in the shredded provolone cheese until melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley. Enjoy with crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
