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1
Combine 1 tablespoon Oil and sliced Onions in large skillet over medium heat. Cook onions until translucent.
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2
Add Shiraz wine, diced Portabellas, Beef stock, .75 tablespoon Black Pepper, 1 teaspoon Red Cayenne pepper, 2 tablespoons Garlic Powder, 1 tablespoon Sea Salt. Heat to boiling, then reduce heat to a medium - low simmer until reduced by half.
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3
While soup is reducing, heat the remaining 2 tablespoons Olive Oil in large skillet over medium heat until a slight smoke comes from oil. combine 2 tablespoons Sea Salt, 2 tablespoons Garlic Powder, and 1 tablespoon Black Pepper in small bowl, and season steaks with it. Place steaks in pan. Cook for 5 minutes, then flip, then cook for another 5 minutes. (For best results, instead of cooking steaks in skillet, cook over hickory wood fire.) Slice steaks into cubed pieces and add them into the soup, along with any leftover juice from the steaks.
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4
By now the soup mixture should be reduced halfway. Stir in remaining seasoning and Extra Sharp Cheddar until melted. Turn heat to low and let it sit for 5 minutes.
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5
Mix corn starch and water together, then stir into soup (if thickness is desired). Ladle into bowls and garnish with 1 slice of Yellow and Orange Bell Peppers. Serve and Enjoy!
