Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound sirloin steak, thinly sliced
- 8 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 8 ounces cream cheese, softened
- 8 ounces shredded provolone cheese
- 4 ounces shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Chopped fresh parsley, for garnish
- Crusty rolls, for dipping
- Extra shredded provolone or mozzarella cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers. Cook until softened and slightly caramelized.
- Add the thinly sliced sirloin steak to the pot. Increase heat to medium-high. Stir frequently until browned.
- Pour in the beef broth along with diced tomatoes. Stir well while scraping up any browned bits from the bottom of the pot.
- Stir in Worcestershire sauce, dried thyme, and red pepper flakes. Season with salt and pepper. Bring to a simmer; reduce heat to low. Cover and let simmer for at least 30 minutes.
- In a medium saucepan over medium heat, melt butter. Whisk in flour; cook while stirring constantly for about 1-2 minutes to create a roux.
- Gradually whisk in milk, ensuring each addition is fully incorporated before adding more. Keep whisking until smooth.
- Reduce heat to low. Add softened cream cheese; stir until melted. Then add provolone and mozzarella cheeses gradually while stirring until smooth.
- Stir in garlic powder, onion powder, salt, and pepper to taste. Adjust seasonings as needed.
- Slowly pour the cheese sauce into the pot with the soup base while stirring constantly until combined.
- Gently heat through while stirring occasionally until hot but do not boil after adding cheese sauce.
- If too thick, add more beef broth; if too thin, simmer uncovered for several minutes to evaporate some liquid.
- Ladle soup into bowls. Top with extra shredded cheese and chopped parsley if desired. Serve immediately with crusty rolls.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg