Ingredients
Scale
For the soup:
- 1½ pounds ribeye steak, thinly sliced and chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces provolone cheese, shredded (plus extra for topping)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chopped ribeye with salt and pepper, then add to the pot and cook until browned, about 5-6 minutes.
- Remove the beef from the pot and set aside. In the same pot, add the onions, bell peppers, and mushrooms.
- Sauté for 6-8 minutes until the vegetables are softened and the onions are starting to turn golden. Add the garlic and cook for another minute until fragrant.
- Pour in the beef broth, heavy cream, and Worcestershire sauce. Stir in the Italian seasoning and return the cooked beef to the pot.
- Bring the soup to a simmer and let it cook for 8-10 minutes, allowing the flavors to come together. If you prefer a thicker soup, stir in the cornstarch mixture and simmer for another 2-3 minutes.
- Reduce heat to low and gradually add the shredded provolone, stirring constantly until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and top with extra shredded provolone. Serve immediately with crusty bread or toasted hoagie rolls on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
