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© Meredith Corporation. All rights reserved. Used with permission.
(about 12 cups)
Cut meat into 1/2-inch pieces. In a large bowl, stir together flour, onion powder and garlic powder. Add meat pieces, stirring to coat. Set aside.
In a 6- to 8-quart Dutch oven heat oil over medium-high heat. Add chopped onions; cook for 6 to 8 minutes or until onions are tender, stirring frequently. Add 2 1/2 cups red red peppers and 1 1/4 cups yellow red pepper; cook and stir for 3 to 4 minutes or until peppers are tender. Add garlic; cook and stir for 1 minute. Add meat and any remaining flour to vegetables. Cook and stir over medium heat for 8 to 10 minutes or until meat is lightly browned.
Increase heat to high; add broth and Worcestershire sauce. Cook and stir until mixture begins to thicken; reduce heat slightly. Cook and stir until mixture is boiling. Remove from heat. Top with cheese slices; cover and let stand for 1 to 2 minutes or until cheese is melted. Stir to combine.
Ladle soup into bowls. If desired, sprinkle each serving with chives. Serve with toasted hoagie roll strips.