Description
A creamy, rich soup filled with tender steak, savory vegetables, and crunchy bacon, topped off by cheesy, buttery toast.
Ingredients
Scale
- 1 pound beef steak, thinly sliced
- 1 diced onion
- 1 thinly sliced green bell pepper
- 2 minced garlic cloves
- 6 cups of beef broth
- 1 cup of heavy cream
- 1 cup of provolone cheese, shredded
- 6 slices of bacon, cooked and crumbled
- Salt and pepper, to taste
- 6 slices of bread
- Butter for toasting
Instructions
- Prep the Ingredients: Thinly slice the beef steak and dice the onion. Slice the green bell pepper and mince the garlic.
- Sauté the Vegetables: In a large pot, melt butter and sauté the onion until translucent. Add green bell pepper and garlic, cooking until fragrant.
- Cook the Steak: Add the sliced beef steak to the pot and sear the meat.
- Simmer the Soup: Pour in the beef broth and simmer gently, allowing flavors to meld.
- Add Cream and Cheese: Stir in heavy cream and shredded provolone cheese, blending smoothly.
- Prepare the Cheesy Toast: Butter bread slices, top with cheese, and broil until melted.
- Finish and Serve: Season the soup, ladle into bowls, top with crumbled bacon, and serve with cheesy toast.
Notes
This dish is versatile; try different cheeses or add vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 3g
- Sodium: 1000mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg