Description
It’s more like a chowder, but I like this name better. This makes a big batch!
Ingredients
Units
Scale
- 2 1/2 lbs gold potatoes, cut into 1/2″ cubes
- 2 lbs shaved steak
- 1 large yellow onion, diced
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 3 garlic cloves, minced
- 4 C beef broth, plus more as needed
- 2 C whole milk
- 1 C half-and-half
- 1/2 C white amerikan cheese
- 1/3 C all-purpose flour
- 1/4 C provolone
- 4 tbsp salted butter
- 3 tsp garlic salt, to taste
- 2 tsp vegetable oil, divided
- 1 tsp Worcestershire sauce
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp cayenne pepper
- 1/4 tsp cracked black pepper
Instructions
- Place a large dutch oven over medium-high heat and allow it to preheat for one minute. After that minute has passed drizzle in a small amount of vegetable oil. Add the shaved steak to the pan in a single layer – try to let as much of it make contact with the surface as possible – and season it with the Worcestershire and one teaspoon of garlic salt. Being flipping and stirring the meat around, moving it constantly until it’s cooked through, which should only take a couple of minutes. When it’s done, remove the meat to a plate and set it aside.
- Add the remaining vegetable oil to the pan, then stir in the bell peppers and cook just until they begin to soften, about 3 minutes. Transfer them to the plate to rest with the steak.
- Add the butter to the pan. Once it’s melted add the onions to the pan. Cook until the onions start to soften and deepen in color, then stir in the garlic. Cook together for about one minute, then spread ’em out into a single layer and reduce the heat to medium.
- Sprinkle the flour over the onions and garlic. Stir everything together well, breaking up any large lumps of flour you see. Add more butter or vegetable oil, a tablespoon at a time, if the pan is dry and the flour isn’t being absorbed. Cook this roux for three minutes, stirring constantly.
- Next, add the broth, milk, and half and half to the pot. Increase the heat to medium-high again, then stir in the remaining garlic salt and other seasonings, followed by the diced potatoes. Make sure there’s enough liquid to submerge the potatoes completely – if there isn’t, add more broth or milk. Stir well and bring to a boil. Once the soup is boiling reduce the heat to medium-low and cover with a tight-fitting lid.
- Cook for 10-15 minutes, using a wooden spoon to stir and scrape the bottom of the pot occasionally until the potatoes can be easily pierced with a fork. When the potatoes are tender reduce the heat all the way down to low. Stick your immersion blender directly into the pot – don’t scrape the bottom or sides! – and blend the soup for about 45 seconds. You’re not blending all of it, just enough to make it creamy. Unless you want to blend it all, that’s totally up to you. Check the post above the recipe for more details on this.
- Simmer the soup on low for five minutes, then stir in the steak and bell peppers, along with any juices that have accumulated. Stir well, making sure everything is evenly incorporated, then turn off the heat.
- Stir the white amerikan cheese into the soup, making sure it’s entirely melted and melded into the soup before adding the provolone and mixing it in the same way. The provolone will add a ‘cheese pull’ effect, which is why I like to add it separately and last. Once the cheese is worked into the soup give it a taste and adjust for seasonings if needed.
- Place the lid back on the pot to cover and let it rest for 5 minutes. Give it a good stir before serving. I recommend sprinkling minced parlsey or chives over the top of each individual serving. Dassit!
Notes
- Refer to the post above the recipe for more details, including what to do if you don’t have – or just don’t want to use – an immersion blender!
- Prep Time: 20
- Cook Time: 30
