Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Season steak with salt and pepper, then cook until browned and cooked through, about 6–7 minutes. Remove steak with a slotted spoon and set aside, leaving juices in the pot.
- Add onions and garlic to the pot and sauté in the beef juices for 2–3 minutes, until softened.
- Pour in the beef stock and add potatoes. Bring to a boil and cook 10–12 minutes, until potatoes are fork tender.
- In a separate pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes, then whisk in milk until smooth.
- Stir the hot milk mixture into the soup with potatoes. Cook 3–4 minutes until thickened. Add steak back into the pot, along with heavy cream, and heat through for 2–3 minutes.
- Remove from heat and stir in shredded white cheddar until melted and creamy. Taste and adjust seasoning. Garnish with extra cheese and green onions if desired.
Notes
Tips for Best Results: Use a tender cut of beef like tenderloin, ribeye, flank, or strip steak for the best texture. Shred cheddar cheese from a block for optimal melting. Store leftovers in airtight containers in the fridge for up to 3–4 days.
