đź›’ Ingredients
1 lb thinly sliced beef steak (sirloin or ribeye works great)
4 slices bacon, chopped
1 onion, diced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
3 tbsp butter
3 tbsp all-purpose flour
4 cups beef broth
1 cup heavy cream
1 cup milk
1½ cups shredded provolone or mozzarella cheese
½ cup shredded cheddar (optional, extra cheesy)
1 tsp Worcestershire sauce
½ tsp paprika
Salt & black pepper, to taste
Cheesy Toast
4 slices bread
1 cup shredded mozzarella or provolone
1 tbsp butter
👩‍🍳 Instructions
Cook the bacon
In a large pot, cook bacon over medium heat until crispy. Remove and set aside. Leave about 1 tbsp bacon grease in the pot.
Cook the beef
Add sliced steak to the pot. Season lightly with salt and pepper. Sear quickly until just browned. Remove and set aside.
Sauté veggies
Add butter, onion, and bell pepper. Cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds.
Make the roux
Sprinkle flour over veggies and stir constantly for 1 minute.
Build the soup
Slowly whisk in beef broth. Add Worcestershire sauce and paprika. Simmer 5 minutes until slightly thickened.
Creamy finish
Stir in milk and heavy cream. Reduce heat to low.
Cheese time
Add shredded cheese gradually, stirring until melted and smooth.
Bring it together
Return beef and bacon to the pot. Simmer 3–5 minutes. Adjust seasoning.
🧀 Cheesy Toast
Butter bread slices.
Top with shredded cheese.
Broil or air-fry until golden and bubbly.
🍽️ Serve
Ladle soup into bowls and serve hot with cheesy toast on the side (or dunked right in