🧾 Ingredients
8 oz (225 g) ribeye steak, thinly sliced
1 large onion, thinly sliced
1–2 bell peppers, sliced (red, yellow, or green)
2 cups beef broth
1 tbsp olive oil or butter
1 tsp garlic, minced
½ tsp thyme
½ tsp salt (or to taste)
½ tsp black pepper
¼ cup grated Gruyère or Swiss cheese (optional)
Optional garnish: fresh parsley or chives
👩🍳 Instructions
1️⃣ Sear the steak
Heat 1 tsp olive oil in a skillet over medium-high heat.
Sear steak slices 1–2 minutes per side until browned but still medium-rare.
Remove from pan and set aside.
2️⃣ Cook onions & peppers
In the same pan, add remaining olive oil or butter.
Sauté onions 8–10 minutes until caramelized.
Add bell peppers and garlic; cook 2–3 more minutes.
3️⃣ Add broth & seasonings
Pour in beef broth, add thyme, salt, and pepper.
Simmer 5 minutes to blend flavors.
4️⃣ Combine & serve
Add seared ribeye slices back into the soup to warm through.
Ladle into bowls and top with a sprinkle of Gruyère if desired.
Garnish with parsley or chives.
🥗 Nutrition Facts (Per Serving – Approx., 2 servings)
Calories: 320 kcal
Protein: 32 g
Fat: 18 g
Total Carbs: 8 g
Fiber: 2 g
Net Carbs: 6 g
✅ High-protein & low-carb
✅ Rich, savory, and filling
✅ Perfect for keto or low-carb dinners
💡 Tips & Variations
Extra veggies: add mushrooms or zucchini for more volume
Cheesy topping: broil the soup with cheese for a classic French onion crust
Meal prep: cook onions and peppers in advance; assemble with steak when ready to eat
Spicy twist: add red pepper flakes or a dash of hot sauce
