Kowalski's Cheesy Steak Soup

Serve 4
None Specified

6 tbsp. Kowalski's Unsalted Butter, divided

3/4 cup Kowalski's Fresh Soup Mix

1/2 cup flour

3 cup milk, warmed a bit in the microwave

12 oz. beer, room temperature

1 cup chicken broth, room temperature

12 oz. Kowalski's Sharp Cheddar Cheese, grated

1/2 tsp. Dijon mustard

1/2 tsp. Worcestershire sauce

- hot sauce, freshly ground Kowalski’s Sea Salt and Black Peppercorns, to taste

8 oz. shaved rib-eye steak

- garnishes: sliced pepperoncini, sliced green onions, chopped fresh Italian parsley, crushed red pepper flakes and Herbed Artisan Croutons


In a large saucepan over medium heat, melt 4 tbsp. butter; add soup mix and cook until softened (about 10 min.). Whisk in flour while sprinkling it evenly over the melted butter; cook 1 min. Very slowly pour in milk, beer and broth, whisking constantly; bring to a simmer. Reduce heat to low; gradually add cheese, stirring until completely melted. Stir in mustard and Worcestershire; season to taste with hot sauce, salt and pepper. Keep soup warm while heating the remaining butter in a large nonstick skillet over medium-high heat. Add steak; sauté until steak reaches desired doneness (about 3 min. for medium). Serve immediately, garnished with pepperoncini or onion, parsley, red pepper flakes and Herbed Artisan Croutons.

Good to Know: Kowalski's Fresh Soup Mix is available in the Produce Department.