Football season is here again, and nothing tastes better than a hearty bowl of soup or sandwich before heading out to the local high school game or while watching your favorite college or NFL team on TV.
This Steak and Mushroom Soup is a great blend of meat and vegetables, and is sure to warm you up on a chilly fall afternoon or evening. This Super Grilled Cheese Sandwich, which include a lot more than cheese, is sure to satisfy even the most ravenous appetite.
You’re sure to love both!
STEAK AND MUSHROOM SOUP
2 tablespoons olive oil
1 pound shaved beef steak
3/4 cup chopped onions
2 garlic cloves, minced
1 1/2 cups baby carrots, halved
3 medium-size red potatoes, cut into 3/4-inch cubes
1 (8-ounce) package white whole mushrooms, cleaned and sliced
1 (32-ounce) carton of beef broth
1 tablespoon steak sauce
1 tablespoon chopped, fresh basil leaves
1 cup shredded Mozzarella cheese, divided
Heat oil in a Dutch Oven or 8-quart stockpot over medium-high heat until hot. Add shaved beef steak and separate it into small pieces while browning. Cook and stir 4 to 5 minutes until browned. Add onion and garlic; cook and stir about another 2-3 minutes.
Add remaining ingredients, except for Mozzarella cheese, and mix well. Bring to a boil over medium-high heat; cover and simmer for 15 to 20 minutes or until vegetables are tender; stirring occasionally.
Turn off heat and sprinkle 1/2 cup of shredded Mozzarella cheese and let stand about 5 minutes. Then ladle soup into serving bowls and sprinkle a tablespoon of cheese on top. Makes 5-6 servings.
Note: You may substitute a boneless 1-inch-thick sirloin steak cut into 1-inch pieces. Also, if soup is too thick, you may add a little water to your desired consistency, before adding cheese.
SUPER GRILLED CHEESE SANDWICHES
8 slices white, whole wheat or sourdough bread
8 slices Mozzarella or Monterey Jack cheese
8 slices bacon, crisply cooked
8 slices roast beef, thinly sliced
1 small onion, thinly sliced
1 medium tomato, thinly sliced
1 avocado, thinly sliced
Butter or margarine, softened
Spread butter on one side of each slice of bread. Place half of the cheese on the unbuttered side of 4 slices of bread. Place two slices of bacon and roast beef on top of cheese.
Place second slice of cheese on top of meat. Evenly divide onion, tomato and avocado slices and place on top of cheese. Then place second slice of buttered bread (buttered-side on outside) on top of all.
Place sandwiches, buttered-side down, in a heavy skillet. Cook, uncovered, over medium-high heat about 3-5 minutes or until golden brown. Turn over and brown other side until golden brown and cheese has melted, about 2-3 minutes.
Place on serving dish and enjoy!
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
