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Trim the steak to remove the fat rind and any visible cartilage. Cut into ½-inch cubes. Toss with salt and pepper.
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Melt butter in a large stockpot over medium heat. Add the steak and brown for about 5-6 minutes.
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Add the onions and garlic and sauté until tender, about 15 minutes. Add the flour and cook 2-3 minutes to make a roux.
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Add the beer and deglaze the pan, scraping up any brown bits on the bottom of the pan. Add the beef broth, thyme, bay leaf and salt and red pepper flakes to taste. Cook over low heat for 20 minutes. (The longer it cooks, the more tender the steak will be).
Preheat the oven to 450 degrees.
Ladle into a ramekin or oven-safe soup dish. Top with a baguette slice.
Top with shredded cheese.
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Place the bowls on a pan and heat in the oven for 5-10 minutes until the cheese melts and browns. If you have soup bowls that can withstand 500 degrees, you can place them under the broiler to melt the cheese faster.
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Serve and enjoy.