Ingredients
Scale
- 3 large russet potatoes, peeled and diced
- 1 pound ribeye steak, thinly sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 4 cups beef broth
- 1 cup milk or heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Add diced potatoes and cook for 5 minutes, then pour in beef broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Meanwhile, in a separate skillet, cook the sliced steak until browned, about 3-4 minutes per side. Season with salt and pepper.
- Add cooked steak to the soup. Stir in shredded cheddar cheese until melted and smooth. Pour in milk or heavy cream, mixing well.
- Adjust seasoning with salt and pepper. Serve hot, garnished with chopped green onions.
Notes
- For extra creaminess, add more cheese or a splash of cream.
- You can substitute the steak with ground beef or chicken for a different twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg