I am feeling a little guilty. I feel like I let you all down by posting my National Cheeseburger Day Recipe so late yesterday. As an apology, please accept this second National Cheeseburger Day recipe that’s a spin on the traditional cheeseburger. If anything, it is certainly cheeseburger inspired. It’s equally as good and to make sure you really forgive me, I will give you instruction on how to serve this recipe – Beef Sirloin Cheeseburger Soup – in, get this, a kaiser roll bread bowl. Super easy and very fun!
To start, here is what you will need:
- 1 bell pepper (I used 1/2 green and 1/2 yellow) – use what you got!
- 1 onion
- 2 cloves of fresh garlic
- 1 tsp of paprika
- 1 tsp garlic powder
- 1 TBS of lemon pepper seasoning
- 1/2 tsp of salt
- 1 1/2 pounds of cubed beef sirloin
- 1 TBS of all-purpose flour
- 1 TBS Worcestershire sauce
- 3 medium Yukon gold potatoes, sliced into thin circles
- 2 large chicken bouillon cubes, large enough to produce about 3.5 cups of chicken stock (if you have fresh stock – even better)
- 3.5 cups of water (not needed if using already made stock)
- 1/2 cup of milk (skim, 2% or whole) – use what you got!
- 1/2 cup of shredded cheese (cheddar, Monterrey jack or some other kind of cheese (but not mozzarella) — again, use what you got
- About 10 cherry tomatoes (halved) or 1 small plum tomato diced
- Drizzle of olive oil
Start by drizzling your soup pot with olive oil and chop up your garlic, 1 onion and the 1 bell pepper. Sautee’ until translucent. Once translucent and everything is starting to smell good, add your spices — add them all at once.. Then add the potatoes. Mix to blend and let simmer on medium heat for a few minutes.
In the meantime, cut up your beef cubes to smaller pieces, but not too small, place in a frying pan with a drizzle of olive oil and start to brown the meat.
Once the browning has begun, add the flour to coat the meat pieces. When browned, add to soup pot and make sure you get all the meat juices in there. Stir.
Now you are ready to add the bouillon cubes and water OR the chicken stock (if using). You should have about 3.5 cups of liquid to cover the vegetables and meat. Let simmer slowly on the low heat for 1 hour, checking on and stirring frequently. After an hour it is time to make your cheese sauce. Add the milk to a small pan and begin to raise the heat on the milk, but be careful not to burn the milk. Once you see the milk starting to steam, add your cheese of choice and stir constantly until you have a thin cheese sauce. Add to soup mixture and let simmer some more. Next add tomatoes and again, let simmer.
This is an all-day kind of soup. The kind of soup you leave slowly cooking on your stove on a chilly, Fall day – so don’t rush your creation. Check on it frequently and let you nose be the judge as to when its done. Taste to make sure you have the right blend of spices – add more salt if needed.
To serve, make your own homemade bread bowl. It is super easy! First, you have to pre-heat your oven to 350 degrees. Take a kaiser roll and cut out the top with a serrated knife. Reserve the cut out bread for dipping later! Place rolls on a baking sheet and place in oven for a few minutes to lightly crisp up the bowls.
When they are crisp, take out and ladle the soup into the bread bowls. You can top your soup with more shredded cheese for presentation.
Here is the finished masterpiece. Not too bad for a back-up National Cheeseburger Day meal! I hope I am forgiven. Enjoy.