Philly Steak & Cheese Soup

Rich and hearty--steak, onions, peppers, Swiss and Monterey Jack Cheese, in a nicely seasoned cream soup base.

Ingredients:

• 4 lbs New York steak thin sliced
• 2 large onions sliced
• 2 large green bell peppers
• 1/2 cup butter
• 4 cups heavy whipping cream
• 2 1/2 cups water
• 2 cups Monterey Jack cheese
• 4 cups Swiss cheese
• 2 Tbsp steak seasoning
• 1 Tbsp seasoning salt
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp corn starch

Directions:

In a large sauce pan on medium high heat, melt butter, add steak, onions, bell peppers, and seasonings, saute until meat is browned and onions and peppers are tender. Add 2 cups water, reserving 1/2 cup for later. Simmer for 20 minutes, reduce heat to medium-low, and add heavy cream. Simmer for about 20 minutes, stiring every 5 minutes. Add Monterey Jack cheese and 3 cups Swiss cheese, reserving 1 cup for topping. Simmer on low for 10 minutes. Mix 1/2 cup water with cornstarch, stir into soup for thickening. Top with Swiss cheese when served.

Number of Servings: 8-10

Notes from the Cook: For thicker soup add more corn starch if you don't have corn starch, flour will work. This soup is great served in bread bowls.