Ingredients:
1 lb thin-sliced ribeye steak
1 large onion, sliced
8 oz American cheese, sliced or shredded
4 cups beef broth
1 cup shredded mozzarella cheese
1 cup heavy cream
Instructions:
Cook the Ribeye and Onions:
In a large pot or Dutch oven, brown the thin-sliced ribeye steak over medium heat. Add the sliced onions and cook until softened.
Melt in the Cheese:
Once the onions are softened, add the American cheese and stir until melted.
Add the Broth and Simmer:
Pour in the beef broth and bring the mixture to a simmer. Stir in the shredded mozzarella cheese, allowing it to melt completely. Simmer the soup for about 30 minutes, stirring occasionally.
Thicken with Heavy Cream:
After 30 minutes, add the heavy cream and continue to simmer for an additional 5-10 minutes until the soup thickens to your liking.
Serve:
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