Ingredients
1.5 lb. thin-sliced top round for sandwiches
OR 1 box frozen minute steak
1 large sweet onion, sliced along the vertical, divided
1 carton white button mushrooms, sliced thin along the vertical, including stems
2 T. butter or olive oil
1 red bell pepper, roasted, peeled, and sliced into long thin strips
OR 1/2 jar roasted sweet peppers, drained, seeded, and sliced thin
4 oz. container hot pepper slices, drained
14.5 oz. can diced tomatoes, undrained
32 oz. beef stock
8 oz. sliced provolone cheese
Preparation
In a wide and deep nonstick skillet, cook 1/2 the onion and all of the mushrooms slowly over low heat until the onion is soft and caramelized and all of the excess moisture has been cooked out of the mushrooms, upwards of 20 minutes. Remove from pan and set aside.
In the same utensil, melt the butter or heat the oil and then cook the remaining onion quickly over medium-high heat until translucent and browned on the edges. Remove from pan and set aside.
Cook the beef over medium to high heat, turning often, until cooked through, less than five minutes. Remove from pan and pour off fat. Pull or cut into strips with spatulas or kitchen scissors.
Return onions, mushrooms, and beef to pan. Add remaining ingredients, except cheese, and bring to a boil. Reduce heat and simmer 10 - 15 minutes, or until flavors blend nicely.
Ladle soup into ovenproof bowls and set the bowls onto a foil-lined rimmed cookie sheet. Top each with sliced cheese and broil close to heat source until bubbly, 1 - 2 minutes. Serve with crisp salad for contrast and tasty bread for end of bowl broth sopping.
