Ingredients
Scale
Essential Ingredients:
- 1 lb lean beef (sirloin or flank steak), thinly sliced
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 8 oz mushrooms, sliced (optional)
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- Salt and pepper to taste
Optional Add-ins for Extra Flavor:
- 2 tbsp Worcestershire sauce
- 1 cup shredded provolone or cheddar cheese
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (for a spicy kick)
- Fresh parsley or chives, chopped, for garnish
Instructions
Step 1: Prepare the Beef
- Heat the olive oil in a large pot over medium heat.
- Add the thinly sliced beef and cook until browned, about 5–7 minutes. Remove the beef and set it aside.
Step 2: Sauté the Vegetables
- In the same pot, add the diced onion, bell pepper, and mushrooms (if using).
- Sauté for 5–7 minutes, until the vegetables are softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Simmer the Broth
- Pour the beef broth into the pot and bring it to a gentle simmer.
- Add the cooked beef back into the pot and let it simmer for 10–15 minutes to allow the flavors to meld.
Step 4: Create the Creamy Base
- In a separate bowl, whisk together the heavy cream and softened cream cheese until smooth.
- Slowly stir the cream mixture into the simmering soup, ensuring it blends evenly.
Step 5: Final Seasoning and Serve
- Add Worcestershire sauce, smoked paprika, salt, and pepper to taste.
- Cook for an additional 5 minutes, stirring occasionally.
- Ladle the soup into bowls and top with shredded provolone or cheddar cheese. Garnish with parsley or chives.