Kowalski's Cheesy Steak Soup

Kowalski's Cheesy Steak Soup

Serves 4


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
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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 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. 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). 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).