Ingredients
- 1 pound thinly sliced beef (ribeye or sirloin work well)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
- Fresh parsley for garnish (optional)
Feel free to substitute the beef with chicken or even mushrooms for a vegetarian twist. If you’re missing any of the bell peppers, don’t fret—my kitchen philosophy is all about using what you have on hand, just as my grandmother taught me.
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the sliced beef and cook until browned, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add onions, green and red bell peppers, and garlic. Sauté until the vegetables are tender and fragrant, approximately 5 minutes.
- Return the beef to the pot and add beef broth. Bring to a simmer, allowing the flavors to meld together for about 10 minutes.
- Reduce the heat to low, stir in the heavy cream, and gradually add the shredded provolone cheese, stirring constantly until melted and smooth.
- Add Worcestershire sauce, salt, and black pepper to taste. Simmer for an additional 5 minutes to ensure everything is well combined.
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
As you make this soup, remember to trust your senses, much like my abuela did. Taste as you go and adjust the seasonings to make it your own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International