Scale

1½ lb beef sirloin or shaved steak, thinly sliced

2 tablespoons olive oil

1 tablespoon butter

1 large onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

3 cloves garlic, minced

3 tablespoons all-purpose flour

4 cups beef broth

1 cup whole milk

1 cup heavy cream

1½ cups shredded provolone cheese

½ teaspoon salt (or to taste)

½ teaspoon black pepper

½ teaspoon paprika

Optional: chopped parsley or green onions for garnish

1. Heat olive oil and butter in a large pot over medium heat.

2. Add beef and cook until browned, then remove and set aside.

3. In the same pot, sauté onion and bell peppers for 5–6 minutes until softened.

4. Add garlic and cook for 30 seconds until fragrant.

5. Sprinkle flour over vegetables and stir constantly for 1 minute.

6. Slowly pour in beef broth while stirring to avoid lumps.

7. Add milk and heavy cream, then bring to a gentle simmer.

8. Return beef to the pot and cook for 10 minutes until soup thickens slightly.

9. Reduce heat to low and stir in provolone cheese until melted and smooth.

10. Season with salt, pepper, and paprika.

11. Serve hot, garnished with parsley or green onions if desired.

For extra cheesiness, add an additional ½ cup of provolone or mozzarella.

Do not boil after adding cheese to prevent curdling.

Leftovers reheat best over low heat with a splash of milk or broth.

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