Warm up with this rich and hearty Steak and Cheese Soup, a comforting dish that brings the flavors of a classic steak sandwich into a bowl. Packed with tender stew beef, sautéed vegetables, and a creamy cheese-infused broth, this soup is perfect for cozy dinners or chilly nights. The Monterey Jack cheese adds a smooth, melty texture, while the bell peppers, onions, and mushrooms give the soup a savory depth of flavor. It’s an easy-to-make meal that’s sure to satisfy steak lovers and soup enthusiasts alike!
Ingredients:
- 1.5 lb stew beef, cut into bite-sized pieces
- 7 cups water
- 1 large bay leaf
- 1 tsp ground thyme
- Salt and fresh ground black pepper, to taste
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 2 green bell peppers, chopped after removing the seeds.
- 6 oz baby bella mushrooms, sliced thin
- 1 Tbsp all-purpose flour
- 2 garlic cloves, pressed
- 1/4 cup heavy whipping cream
- 1 cup shredded Monterey Jack cheese
Instructions:
- Cook the Beef: In a large pot, add the stew beef, 7 cups of water, bay leaf, ground thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for 1.5 to 2 hours, or until the beef becomes tender. During the cooking process, remove any foam or impurities that form on the surface.
- Sauté the Vegetables: While the beef is simmering, heat the olive oil in a large skillet over medium heat. Add the diced onions, green bell peppers, and sliced mushrooms. Sauté for about 8-10 minutes, until the vegetables are softened and the mushrooms have released their moisture.
- Add Garlic and Flour: Add the pressed garlic to the sautéed vegetables and cook for another 1 minute, stirring constantly. Dust the vegetables with flour and mix thoroughly to incorporate. Cook for 1-2 more minutes to remove the raw taste of the flour.
- Combine the Soup: Once the beef is tender, discard the bay leaf and add the sautéed vegetable mixture to the pot. Stir to combine everything and bring the soup back to a simmer. Cook for an additional 10 minutes to let the flavors meld.
- Add Cream and Cheese: Stir in the heavy whipping cream, then gradually add the shredded Monterey Jack cheese, stirring constantly until the cheese has fully melted into the soup.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and serve hot. Enjoy this comforting steak and cheese soup with crusty bread on the side!
Conclusion:
This Steak and Cheese Soup is a hearty and flavorful meal that blends tender beef with creamy Monterey Jack cheese and sautéed vegetables for a rich, comforting bowl of goodness. Perfect for cold days or when you’re craving a filling, delicious dish, this soup delivers all the flavors of a steak sandwich in a warming, satisfying way.
Hearty Steak and Cheese Soup with Bell Peppers and Mushrooms
A comforting and hearty Steak and Cheese Soup madewith tender stew beef, sautéed vegetables, and a creamy Monterey Jack cheesebroth that’s perfect for cold weather.
Ingredients
- 1.5 lb stew beef cut into bite-sized pieces
- 7 cups water
- 1 large bay leaf
- 1 tsp ground thyme
- Salt and fresh ground black pepper to taste
- 2 Tbsp olive oil
- 1 medium yellow onion diced
- 2 green bell peppers chopped after removing the seeds.
- 6 oz baby bella mushrooms sliced thin
- 1 Tbsp all-purpose flour
- 2 garlic cloves pressed
- 1/4 cup heavy whipping cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Cook the Beef: In a large pot, add the stew beef, 7 cups of water, bay leaf, ground thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for 1.5 to 2 hours, or until the beef becomes tender. During the cooking process, remove any foam or impurities that form on the surface.
- Sauté the Vegetables: While the beef is simmering, heat the olive oil in a large skillet over medium heat. Add the diced onions, green bell peppers, and sliced mushrooms. Sauté for about 8-10 minutes, until the vegetables are softened and the mushrooms have released their moisture.
- Add Garlic and Flour: Add the pressed garlic to the sautéed vegetables and cook for another 1 minute, stirring constantly. Dust the vegetables with flour and mix thoroughly to incorporate. Cook for 1-2 more minutes to remove the raw taste of the flour.
- Combine the Soup: Once the beef is tender, discard the bay leaf and add the sautéed vegetable mixture to the pot. Stir to combine everything and bring the soup back to a simmer. Cook for an additional 10 minutes to let the flavors meld.
- Add Cream and Cheese: Stir in the heavy whipping cream, then gradually add the shredded Monterey Jack cheese, stirring constantly until the cheese has fully melted into the soup.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and serve hot. Enjoy this comforting steak and cheese soup with crusty bread on the side!