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Saturday, December 10, 2011

Beer & Cheddar Cheese Soup with Swiss Steak

I was looking for something to pair with Wegman's Beer & Cheddar Cheese Soup, and then I saw Michael Symon's 5 Minute Swiss Steak, which he made on ABC's The Chew this week.

My family enjoys the Beer & Cheddar Cheese Soup, and one year we served it with Prime Rib at our holiday dinner party. It tasted great, so when I saw Michael Symon's Swiss Steak, I thought they might work well together.

They did work well together, and I like that you can make the Swiss Steak in less than ten minutes. It's a quick, tasty main dish.
Wegman's Beer & Cheddar Cheese Soup with Michael Symon's Swiss Steak
Wegman's Beer & Cheddar Cheese Soup
6 Tbsp Wegmans Butter 
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix 
1 tsp chopped Food You Feel Good About Peeled Garlic 
3/4 cup Wegmans All-Purpose Flour 
2 cartons (32 oz each) Food You Feel Good About Chicken Culinary Stock 
1 bottle (12 oz) Dogfish Head Indian Brown Ale (Your favorite beer will do)
1 pkg (16 oz) Wegmans Shredded Sharp Cheddar Cheese (Dairy Dept) 
1 1/2 tsp dry mustard 
1 1/2 tsp Worcestershire sauce 
1 tsp Wegmans Horseradish Sauce (Seafood Dept) 
1/2 cup Wegmans Fresh Heavy Cream 
Salt and pepper to taste 

  1. Melt butter in stockpot on MEDIUM. Add mirepoix; cook, stirring, 4-5 min, until softened. Add garlic; cook about 1 min, until soft but not brown. Remove from heat. Add flour, stirring to coat vegetables. Return to heat. Cook, stirring,4-5 min, until flour turns golden.
  2. Add stock gradually, whisking until well blended. Heat to boiling on HIGH. Reduce heat to MEDIUM; simmer 15-20 min, stirring occasionally.
  3. Remove from heat. Stir in beer. Add cheese, a little at a time, stirring after each addition. Stir in dry mustard, Worcestershire sauce, and horseradish sauce. Stir in heavy cream. Heat gently on LOW, stirring occasionally, 4-5 min. Season to taste with salt and pepper.
Top with crumbled bacon and chopped fresh chives.

1 lb. cube steak (I used pepper steak)
1/4 cup red wine
1 lb. arugula, dressed with olive oil
Salt & pepper
Olive oil
1/2 lb. cremini mushrooms, sliced
1 small onion, chopped
2 sprigs thyme
1 clove garlic, minced
flour for dredging
1 Tbsp. butter

Heat olive oil in large skillet. Liberally salt and pepper each piece of steak and dredge in flour. Brown in skillet, 2 minutes, flip 2 more minutes.
Add thyme, onion, garlic and mushrooms to pan, session with salt and saute.
Add wine to deglaze the pan, reduce by half. Whisk in butter, remove from heat.
In mixing bowl, lightly drizzle olive oil over arugula.
To serve, plate steak with mushroom, onions an sauce on top. Serve arugula on the side.

I really miss Wegmans! They are the best grocery store, with excellent customer service and reasonable prices.

This post is part of Beth Fish Reads Weekend Cooking.  If you have anything related to food, cookbook reviews, novel or non-fiction book reviews, recipes, movie reviews, etc., head over to Beth Fish Reads and add your post. Or, if you want to read food related posts, head over to read what some interesting people have to say about food!


  1. They do sound like they'd go well together. And drat -- I just got back from Wegmans where I could have bought all the ingredients. We're going to have black bean soup for dinner tonight.

  2. think I will be trying that beer and cheddar soup. I had one once at Disney World, at the restaurant at Canada in Epcot that was excellent..

  3. That soup recipe looks like a must make for my family :) Thanks!

  4. This sounds so yummy, Di! My Wisconsin-born husband would love this soup, I'm sure!

  5. Colleen, cheese-heads would enjoy this :)

  6. Wow... that soup looks and sounds as if it really sticks to the ribs :) Hearty fare for the cold winter season!

  7. Another recipe to add my weekend cooking folder! Soon I will have a cookbook with just recipes from here!

  8. That beer & cheddar cheese soup is going to be my new best friend this winter. Man, that sounds and looks delicious.

  9. Oh my goodness! Cheddar cheese AND beer? How can it get better than that?! We made a Guinness Stew this past week (not my favorite beer but the stew was tasty). Will have to try this one, too!

  10. Great that you linked this in to Food on Friday: Cheese. Have a super week.