Ingredients
Scale
- 1 pound thinly sliced ribeye steak or sirloin (you can substitute with thinly sliced chicken breast for a lighter option)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced (red or yellow peppers work too for a sweeter touch)
- 3 cloves garlic, minced
- 4 cups beef broth (vegetable broth works as a substitute for a lighter version)
- 1 cup whole milk or half-and-half (use almond milk for a dairy-free twist)
- 3 medium potatoes, diced into small cubes
- 1 ½ cups shredded provolone cheese (mozzarella or cheddar can be swapped in)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons all-purpose flour (use cornstarch for gluten-free)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the thinly sliced steak and season lightly with salt and pepper. Cook for about 2-3 minutes until browned but still tender. Remove the steak from the pot and set aside.
- In the same pot, add the sliced onions and bell peppers. Sauté for 5-7 minutes until softened and caramelized, stirring occasionally. This step is crucial because it builds the deep flavor base—Mama Lou always said, “Take your time with the onions; they tell the story of your dish.”
- Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the veggies and stir well to combine, cooking for 2 minutes. This will help thicken the soup beautifully.
- Slowly pour in the beef broth while stirring continuously to avoid lumps. Add the diced potatoes, Worcestershire sauce, and dried thyme. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook uncovered for about 15-20 minutes, or until the potatoes are tender.
- Stir in the milk or half-and-half, then add the cooked steak back into the pot. Heat gently for another 5 minutes, making sure not to boil the soup after adding dairy to prevent curdling.
- Turn off the heat and stir in the shredded provolone cheese until melted and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot with crusty bread or a fresh green salad, just like Ouma and I enjoyed after long days of work, finding solace in the simple pleasures of a shared meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
