Ingredients
Meat and Vegetables
- 8 oz steak, cut into small pieces
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Dairy
- 2 tablespoons butter
- 4 oz cream cheese
- 1 cup heavy cream
- 1 cup shredded provolone cheese
Liquids and Seasoning
- 4 cups beef broth
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper, or to taste
Garnish
- Chives, chopped, for topping
Instructions
- Brown the Steak: Melt the butter in a large pot over medium-high heat. Add the steak pieces and cook until they are browned on all sides, about 5-7 minutes.
- Sauté Vegetables: Add the diced onion, green pepper, and minced garlic to the pot with the steak. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.
- Simmer the Broth: Pour in the beef broth and stir well. Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.
- Add Cream Cheese: Stir in the cream cheese and continue stirring until the cream cheese is fully melted and the soup is smooth.
- Incorporate Cream and Provolone: Add the heavy cream followed by the shredded provolone cheese. Stir continuously until the cheese is melted and the soup is creamy and well combined.
- Season and Serve: Taste the soup and season with salt and black pepper as needed. Ladle into bowls and garnish with chopped chives. Serve hot.
Notes
- Use sirloin or ribeye steak for the best flavor and tenderness.
- For a thicker soup, let it simmer longer or add a slurry of cornstarch and water.
- Try substituting provolone with mozzarella or cheddar for a different cheese profile.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
