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
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.
