Ingredients
Equipment
Method
Sear the beef
- Melt butter in a large pot and sear beef strips until browned, about 5-8 minutes, stirring and leaving browned bits. Transfer the beef to a plate or bowl and set aside while you cook the vegetables.
Sauté vegetables
- In the same pot, sauté sliced bell pepper, onion, and minced garlic until softened, about 6-8 minutes, with the heat at medium. Stir frequently so the onions turn translucent and the garlic doesn’t brown.
Simmer the soup
- Pour in beef broth and simmer for 10 minutes at a gentle simmer, stirring once or twice. Keep the pot at a steady low bubbling so flavors meld without boiling hard.
Make it creamy
- Stir in heavy cream and return the seared beef to the pot. Cook for 2 minutes at a low simmer, just until the beef is warmed through.
Melt the cheese
- Add shredded Swiss cheese gradually, stirring continuously until melted and silky, about 3-5 minutes. Remove from high heat or lower the temperature as you melt to keep the texture smooth.
Season and serve
- Season with salt and pepper to taste. Serve hot so the cheese stays creamy and cohesive.
Notes
Pro tip: slice the beef very thin for tender bites, and add the Swiss cheese gradually while keeping the heat low so it melts smoothly without breaking. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop, stirring until warmed. Freezing isn’t recommended because the cream-based texture can change after thawing. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less thick but still creamy).