1 1/2 to 2 lb. steak
4 tbsp. vegetable oil, divided
3 tbsp. butter
6 medium baker potatoes, peeled and cut in 1-inch cubes
small sweet onion, diced small
2 tsp. minced garlic
4 cups frozen mixed veggies (corn, peas, carrots, green beans)
6 cups water, plus 1/2 cup
2 tbsp. Better than Bouillon, beef (or any brand)
8 oz. shredded cheddar
4 oz. provolone, cubed
1/2 cup whole milk (any type would work, but while I'd best)
1 tsp. salt
1/2 tsp. fresh ground pepper
1/2 cup fresh chives, diced (optional)

If time permits, cook steak the previous day. Season with salt and pepper. Fry steak in 2 tablespoons vegetable oil to medium, searing both sides. Finish with butter. Refrigerate overnight, if possible (helps to develop flavor).

Cut steak into 1/2-inch cubes, and return to refrigerator. Add 2 tablespoons oil to heavy 4-quart pot and bring to medium-high temperature. Sauté onions on medium-high heat until transparent and the edges are slightly brown, about five minutes. Add garlic and continue sauteing for 30 seconds. Add water, bullion, salt, pepper and steak. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Add vegetables and potatoes. Increase heat and return to boil. Reduce heat, cover pot and simmer for 30 minutes, or until potatoes are tender.

Mix water and flour in small bowl until smooth. Slowly whisk mixture into soup, taking care to break up any clumps. Continue simmering with lid off for five minutes. Turn off burner. Mix cheese into soup until melted and fully incorporated. Garnish with chives.

Submitted by: Kelly Krager