Description
This Hearty Steak and Cheese Soup with Bell Peppers and Mushrooms is the ultimate comfort food. Tender chunks of beef simmered to perfection, paired with sautéed vegetables, creamy cheese, and a touch of garlic, create a rich and flavorful soup that’s perfect for chilly nights. Whether served as a weeknight dinner or an indulgent meal to share, this dish is guaranteed to warm you up and satisfy your cravings.
Ingredients
Scale
- 1.5 lb stew beef (cut into bite-sized pieces)
- 7 cups water
- 1 large bay leaf
- 1 tsp ground thyme
- Salt and fresh ground black pepper (to taste)
- 2 Tbsp olive oil
- 1 medium yellow onion (diced)
- 2 green bell peppers (chopped after removing the seeds.)
- 6 oz baby bella mushrooms (sliced thin)
- 1 Tbsp all-purpose flour
- 2 garlic cloves (pressed)
- 1/4 cup heavy whipping cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Cook the Beef: In a large pot, add the stew beef, 7 cups of water, bay leaf, ground thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for 1.5 to 2 hours, or until the beef becomes tender. During the cooking process, remove any foam or impurities that form on the surface.
- Sauté the Vegetables: While the beef is simmering, heat the olive oil in a large skillet over medium heat. Add the diced onions, green bell peppers, and sliced mushrooms. Sauté for about 8-10 minutes, until the vegetables are softened and the mushrooms have released their moisture.
- Add Garlic and Flour: Add the pressed garlic to the sautéed vegetables and cook for another 1 minute, stirring constantly. Dust the vegetables with flour and mix thoroughly to incorporate. Cook for 1-2 more minutes to remove the raw taste of the flour.
- Combine the Soup: Once the beef is tender, discard the bay leaf and add the sautéed vegetable mixture to the pot. Stir to combine everything and bring the soup back to a simmer. Cook for an additional 10 minutes to let the flavors meld.
- Add Cream and Cheese: Stir in the heavy whipping cream, then gradually add the shredded Monterey Jack cheese, stirring constantly until the cheese has fully melted into the soup.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and serve hot. Enjoy this comforting steak and cheese soup with crusty bread on the side!
Notes
- For a more robust flavor, substitute beef stock for the water.
- Feel free to use other cheeses like Gouda, cheddar, or Pepper Jack for a twist.
- To make the soup spicier, add a pinch of red pepper flakes or diced jalapeños while sautéing the vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve the texture.
- Not recommended for freezing due to the cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American