Friday, January 24, 2014

Philly Steak & Swiss Soup

Now that we have our pantry all planned and stocked, lets be fruitful and make something using pantry items only.
4 lbs. Flank Steak shredded or browned hamburger
 1/4 cup olive oil
1/4 stick butter
1 tablespoon Steak seasoning (we like Montreal seasoning)
Large Onions - sliced
Large Green Bell Peppers - sliced
2 tablespoons fresh chopped parsley
2 cups heavy whipping cream
2 cups regular milk
2 1/2 cups beef stock
2 cups cream cheese
4 cups elbow macaroni
4 cups grated swiss cheese 
1 cup chopped green onion

In a large sauce pan on medium high heat, melt butter and olive oil, add steak, onions, bell peppers, steak seasoning and salt, saute until meat is browned and onions and peppers are tender.
Add 2 cups beef stock, reserving 1/2 cup for later. Simmer for 20 minutes, reduce heat to medium-low, and add heavy cream, milk, cream cheese. 
Simmer for about 20 - 25 minutes, stir every 5 minutes until macaroni is tender. Add 3 cups Swiss cheese, reserving 1 cup for topping.
Simmer on low for 10 minutes. Mix 1/2 cup beef stock, stir and serve. Top with Swiss cheese and chopped onions when served.

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