Steakhouse Soup

By RogRot

Ingredients

• 2 Tbls. vegetable oil
• 1-1/2 pounds boneless beef top sirloin steak, about 1/2 inch thick, trimmed and cut into thin strips
• 1/2 pound fresh mushrooms, sliced
• 1 large sweet onion, chopped
• 3 cans (14 oz. each) ready-to-use beef broth
• 4 c. water
• 1/2 c. dry red wine
• 3 large potatoes, scrubbed and cut into 1/2-inch cubes
• 2 tsp. steak seasoning
• 2 c. (8 oz.) shredded Monterey Jack cheese

Preparation

Step 1

1. In a soup pot, heat oil over medium-high heat. Add steak strips, mushrooms, & onion, & cook for 12 to 15 min., or until steak is browned & onion is tender.
2. Add remaining ingredients except cheese & bring to a boil. Reduce heat to low, cover, & simmer for 25 to 30 min., or until steak & potatoes are tender. Ladle into bowls & serve sprinkled with shredded cheese.