Cook the Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef, season with salt and pepper, and cook until browned. Break up the meat with a wooden spoon. Once browned, remove the beef from the pot and set aside.

Sauté the Veggies: In the same pot, add diced onion and garlic. Sauté for 3–4 minutes, until the onion is soft and translucent. Return the cooked beef to the pot and stir to combine.

Build the Soup Base: Pour in the beef broth, heavy cream, Dijon mustard, ketchup, Worcestershire sauce, and paprika. Stir well to combine. Let the soup simmer for about 15 minutes to allow the flavors to meld together.

Add the Cheese: Stir in the shredded cheddar cheese until melted and creamy. Save a handful for garnishing later.

Prepare the Secret Sauce: In a small bowl, whisk together mayo, ketchup, pickle relish, vinegar, garlic powder, and onion powder. Set aside for drizzling.

Garnish & Serve: Ladle the soup into bowls. Top with diced pickles, sesame seeds, shredded lettuce (optional), and a drizzle of the “secret sauce.” Serve with toasted buns, croutons, or enjoy as-is!