Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups heavy cream
- 1 cup cream cheese, softened
- 1 cup shredded provolone cheese
- 2 tbsp olive oil
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add sliced beef, and cook until browned, about 5 minutes.
- Add onion, bell pepper, and garlic, cooking until vegetables are soft, about 3-4 minutes.
- Pour in beef broth and Worcestershire sauce, bringing the mixture to a simmer.
- Stir in cream cheese until melted and smooth.
- Add heavy cream and shredded provolone cheese, stirring until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese if desired.
Notes
- For a lighter version, substitute half and half for heavy cream.
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a bit of broth if the soup becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg