MD Sweet Potato Soup with Grilled Steak Sandwich

Sweet Potato Soup with Grilled Steak Sandwich


Sweet Potato Soup

1   (40-ounce) can sweet potatoes, drained and rinsed or 2 2/3 cups cooked, mashed fresh sweet potatoes
4  cups beef broth
1  cup apple juice
1  apple, unpeeled, cored and quartered
3  tablespoons chopped sweet onion
1  clove garlic, peeled and diced
4  bay leaves
3  sprigs fresh types, or 1/2 teaspoon dried thyme
Salt and pepper to taste

Grilled Steak Sandwiches
1 1/2  pounds Certified Angus Beef top sirloin steaks
16  French baguette slices, cut on the bias
1/3  cup unsalted butter, softened
1/2  cup roasted red peppers, diced
4  ounces fresh mozzarella, sliced

Salt and pepper to taste


Sweet Potato Soup
1. Combine all ingredients in large saucepan and simmer over medium heat for 15-20 minutes. Remove bay leaves and thyme sprigs.
2. Transfer mixture to a blender and puree. Season with salt and pepper. Adjust consistency with additional beef broth if necessary. Serve with sandwiches.

Grilled Steak Sandwiches
1. Preheat grill to medium-high heat. Season top sirloin with salt and pepper, and grill to medium rare (140°F internal temperature) or desired doneness. Remove from heat, let rest 5 minutes and slice thin.
2. Butter one side of bread slices. Place four slices, butter-side down, in skillet over medium heat. Layer steak, peppers, mozzarella and another slice of bread on each. Toast sandwiches until gold brown, flipping once.

Servings: 8 servings


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