A hearty and comforting meal in one pot!
Ingredients:
1 pound thinly sliced ribeye steak, cut into bite-sized pieces
1 large onion, chopped
1 green bell pepper, chopped
1 cup sliced mushrooms
4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups beef broth
1 cup water
1 teaspoon dried thyme
1/2 teaspoon black pepper
8 ounces provolone cheese, shredded
Fresh parsley, for garnish
Instructions:
Sauté the vegetables: Heat a large pot over medium-high heat. Add the steak, onion, bell pepper, mushrooms, and garlic. Cook until the vegetables are softened and the steak is browned.
Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, or until the flour is lightly browned.
Add liquids: Gradually whisk in the beef broth and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened.
Add cheese and herbs: Stir in the provolone cheese and thyme. Cook until the cheese is melted and the soup is heated through.
Serve: Serve the soup hot, garnished with fresh parsley.
Tips:
For a spicier version, add a pinch of red pepper flakes to the soup.
You can substitute the beef with chicken or pork.
Serve with crusty bread or a side salad.
Enjoy this delicious and comforting soup!
