Kowalski's Cheesy Steak Soup
Ingredients
6 tbsp.
Kowalski's Unsalted Butter, divided
¾ cup
Kowalski's Fresh Soup Mix or Mirepoix
½ cup
flour
3 cup
milk, warmed a bit in the microwave
12 oz.
beer, at room temperature
1 cup
chicken broth, at room temperature
12 oz.
Kowalski's Sharp Cheddar Cheese, grated
½ tsp.
Dijon mustard
½ tsp.
Worcestershire sauce
- seasonings, as desired: hot sauce, salt and pepper
8 oz.
shaved rib-eye steak
- garnishes, as desired: sliced pepperoncini, sliced green onions, chopped fresh Italian parsley, crushed red pepper flakes and Herbed Artisan Croutons
Directions
- In a large saucepan, melt 4 tbsp. butter over medium heat.
- Add soup mix; cook until softened (about 10 min.).
- Whisk in flour while sprinkling it evenly over the melted butter; cook for 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.
- Remove soup from heat; keep warm.
- In a large nonstick skillet, heat remaining butter over medium-high heat.
- Add steak; sauté until steak reaches desired doneness (about 3 min. for medium).
- Divide warm soup among serving bowls; top evenly with steak.
- Garnish as desired; serve immediately.
Find It!
- Find Kowalski's Fresh Soup Mix or Mirepoix in the Prepared Produce Section (or substitute the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).
