Ingredients:
- 1 lb ribeye steak, shaved paper-thin
- 2 tbsp neutral oil
- 1 large yellow onion, thinly sliced
- 2 large green bell peppers, diced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups beef bone broth
- 1 cup heavy cream
- 4 oz full-fat cream cheese, cubed
- 1.5 cups sharp provolone cheese, freshly shredded
- 1/2 cup white American cheese, shredded
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1 hoagie roll, cubed
- 2 tbsp butter, melted
- 1/2 tsp garlic powder
Instructions:
- Prep the croutons. Cube the hoagie roll and toss with 2 tbsp melted butter and garlic powder. Bake at 180°C (350°F) for 10 minutes until golden and shatter crisp.
- Heat oil in your pot over high heat. Add the shaved ribeye in batches, searing for 2 minutes until browned and sizzling. Remove and set aside. Note: Don't crowd the pan or the meat will steam instead of sear.
- Sauté the aromatics. Add the onion, peppers, and mushrooms to the same pot. Cook for 6-8 minutes until softened and caramelized. Add garlic for the final 60 seconds.
- Create the roux. Melt 4 tbsp butter in the pot with the veggies. Sprinkle in the flour and whisk constantly for 2 minutes until it smells toasted.
- Build the base. Slowly pour in the beef bone broth, whisking as you go to ensure no flour lumps remain. Add the Worcestershire sauce.
- Simmer. Bring the liquid to a gentle bubble. Simmer for 5 minutes until slightly thickened and glossy.
- Add the cream. Lower the heat and stir in the heavy cream and cubed cream cheese. Whisk until the cream cheese has completely vanished.
- The Cheese Tempering. Turn off the heat. Add the shredded provolone and American cheese in handfuls, stirring slowly until the broth is velvety and thick.
- Combine. Fold the seared steak back into the pot, along with any accumulated juices.
- Final Seasoning. Taste and add salt and cracked black pepper. Serve immediately topped with the hoagie croutons.