Steak House Soup

Good winter soup.

2 Tablespoons vegetable oil 1 ½ pounds boneless beef top sirloin steak, about ½ inch thick, trimmed and cut into thin strips ½ pound fresh mushrooms, sliced 1 large sweet onion, chopped (3) 14 ounce cans beef broth 4 cups water ½ cup dry red wine 3 large potatoes, scrubbed and cut into ½ inch cubes 2 teaspoons steak seasoning 8 ounces shredded Monterey Jack cheese

In a soup pot, heat oil over medium-high heat. Add the steak strips, mushrooms and onion. Cook 12 – 15 minutes or until the steak is browned and the onion is tender.

Add the remaining ingredients except the cheese and bring to a boil. Reduce the heat to low; cover and simmer for 25 - 30 minutes or until the steak and potatoes are tender. Ladle into bowls and serve sprinkled with shredded cheese.