Ingredients
Equipment
Method
Brown the steak
- Heat the olive oil in a large soup pot over medium-high heat and season the thinly sliced sirloin with salt and pepper. Cook until browned on all sides, then remove the steak and set aside.
Sauté the vegetables
- Add the chopped onion, sliced red bell pepper, sliced green bell pepper, and sliced mushrooms to the pot. Sauté until tender, about 5 minutes, stirring often, then stir in the minced garlic and cook until fragrant.
Make the roux
- Sprinkle in the all-purpose flour and cook, stirring often, for about 2 minutes to cook out the raw flour taste. The mixture should look slightly thickened and golden.
Thicken the soup
- Slowly whisk in the low-sodium beef broth and heavy cream and bring the soup to a simmer, stirring often. Continue until the soup thickens, with steady bubbling around the edges.
Melt the cheese
- Slowly stir in the shredded provolone and shredded white cheddar until melted and fully incorporated. Keep the heat at a gentle simmer until the cheese is smooth and glossy.
Finish and serve
- Return the browned steak to the pot and warm through before serving. Stir until heated throughout and the soup is hot and evenly thick.
Notes
For the creamiest texture, keep the soup at a gentle simmer once dairy is added—boiling can make it grainy. Store leftovers in the refrigerator up to 3-4 days in a sealed container; reheat gently on the stovetop with a splash of broth or cream if needed. Freezing is not recommended because dairy and cheese can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (the flavor stays close, though the soup may be slightly less thick).