- Servings: 8-10
|4 lbs||New York Steak Thin Sliced|
|2||Large Onions Sliced|
|2||Large Green Bell Peppers|
|4 cups||Heavy Whipping Cream|
|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|
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.
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.