Ingredients
Scale
- 1 pound ribeye steak, thinly sliced
- 4 large potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, heat olive oil and cook the steak slices until browned. Remove and set aside.
- In the same pot, melt butter and sauté onions and garlic until translucent.
- Add diced potatoes and cook for 5 minutes.
- Pour in beef broth, bring to a boil, then reduce to simmer until potatoes are tender, about 15 minutes.
- Return steak to the pot, stir in shredded cheddar cheese, and cook until cheese melts and soup thickens.
- Season with salt and pepper, garnish with green onions, and serve hot.
Notes
- You can add mushrooms or bell peppers for extra flavor.
- For a creamier texture, blend part of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg