CLASSIC STEAK & CHEESE SOUP
3 frozen beef sandwich steaks
1 onion, peeled, quartered and sliced
8 ounces sliced fresh mushrooms
1/2 cup (or more, to taste) diced or sliced green bell pepper
1/4 cup flour
3 cups beef broth
1 cup milk (or more, to taste)
Salt & pepper to taste
8 ounces Velveeta-type cheese, cubed
Cut the steaks in strips. Cook steak strips, stirring, in a Dutch oven
over medium heat until most of the pink is gone. Add onion, mushrooms, and green peppers. Cook over medium-high heat, stirring, for about 10 minutes or until vegetables are tender. Stir in flour. Remove from heat; gradually add broth and milk. Return to heat; cook, stirring often, until thickened and bubbly. Stir in cheese and continue to cook until cheese is melted. Add salt and pepper to taste; if soup is too thick for your taste, add milk until it is the consistency you like.
Makes 4 to 6 servings.
My family loves steak and cheese sub sandwiches, so I invented this
yummy soup full of the same flavors. A bowl full will warm you up on the chilliest winter night!
To see what others have shared for Favorite Ingredients Friday, head on over to Overwhelmed with Joy and check out the links.
That sounds really good and filling. I'll have to try it!
ReplyDeleteWow, steak and cheese soup! This sounds fantastic, I'll have to try it soon!
ReplyDeleteThanks for participating in my Favorite Ingredients Friday- Soup Edition recipe exchange from last week! I hope you’ll join in my recipe exchange again today.
Hi ladies,
ReplyDeleteHope you do try the recipe and that you and your families will enjoy it as much as we have.
Overwhelmed, I am going to try and post a recipe today... we'll see!
Thanks for stopping in -- please come by anytime!
God bless,
Mrs.T