Instructions
1. Cook the Bacon
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon drippings in the pot.
2. Sear the Beef
- Increase the heat to medium-high and add the beef to the pot. Cook until browned, about 2–3 minutes per side. Remove the beef and set aside with the bacon.
3. Sauté the Vegetables
- In the same pot, add the onions, bell peppers, mushrooms, and garlic. Sauté until softened, about 5–7 minutes.
4. Make the Base
- Sprinkle the flour over the vegetables and stir for 1–2 minutes to cook out the raw flavor.
- Slowly whisk in the beef broth, ensuring no lumps remain. Bring the mixture to a gentle simmer.
5. Add Cream and Cheese
- Stir in the heavy cream, Worcestershire sauce, smoked paprika (if using), and season with salt and pepper.
- Gradually add the shredded provolone cheese, stirring until melted and smooth.
6. Combine and Heat Through
- Return the cooked bacon and beef to the pot. Simmer for another 5–10 minutes to let the flavors meld. Adjust seasoning as needed.
7. Prepare the Cheesy Toast
- While the soup simmers, preheat the broiler. Spread butter on one side of each slice of bread and sprinkle with shredded cheese.
- Place the bread under the broiler for 2–3 minutes, or until the cheese is bubbly and golden.
