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- COOK TIME
- 40 Min
Why go to an expensive steakhouse when we can enjoy those same tastes at home? Simply use top sirloin steak in this beefy Steakhouse Soup that's chock-full of mushrooms and onions and, most of all, flavorful goodness!
What You'll Need:
- 2 tablespoons 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
- 5 1/4 cups beef broth
- 4 cups water
- 1/2 cup dry white wine
- 3 large potatoes, scrubbed and cut into 1/2-inch cubes
- 2 teaspoons steak seasoning
- 2 cups (8 ounces) shredded Monterey Jack cheese
What To Do:
- In a soup pot, heat oil over medium-high heat. Add steak strips, mushrooms, and onion, and cook 12 to 15 minutes, or until steak is browned and onion is tender.
- Add remaining ingredients except the cheese, and bring to a boil. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until steak and potatoes are tender. Ladle into bowls and serve sprinkled with shredded cheese.
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