Add the olive oil to a large pot or Dutch Oven over medium heat. 1 tablespoon extra virgin olive oil
Season the steak with the salt and pepper, then add to the hot oil. Cook, stirring occasionally, until it’s done through, about 6-7 minutes.
1 pound beef, salt, pepper
Remove the steak with a slotted spoon and set it aside. Leave the extra juices in the pot.
Add the onions and garlic to the pot with the beef juices. Cook 2-3 minutes, or until softened.
1 cup onion, 2 cloves garlic
Pour in the beef stock and carefully add in the potatoes. Increase the heat to high and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are just fork tender.
4 cups beef stock, 2 pounds potatoes
Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until combined and cook for 1-2 minutes, stirring often.
1/2 cup butter, 1/2 cup all purpose flour
Whisk in the milk.
3 cups milk
Once the potatoes are fork-tender, pour in the hot milk mixture and stir until thickened, about 3-4 minutes.
Add the steak back to the pot along with the heavy cream and cook until heated through, about 2-3 minutes.
1 cup heavy cream
Remove the pot from the heat and stir in the white cheddar cheese until melted and well blended.
8 ounces white cheddar cheese
Taste and season as needed.
Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.
green onions