Cheesesteak Soup (Print Version)

# Ingredients:

01 - 1 pound beef steak, thinly sliced.
02 - 1 medium green bell pepper, sliced.
03 - 2 tablespoons olive oil.
04 - 1 medium onion, chopped.
05 - 1 medium carrot, chopped.
06 - 2 stalks celery, chopped.
07 - 3 cloves garlic, minced.
08 - 1/3 cup flour.
09 - 6 cups beef broth.
10 - 1 beef bouillon cube (optional).
11 - 1 cup heavy cream.
12 - 8 ounces white cheddar, shredded.
13 - 8 ounces provolone, shredded.
14 - 1 tablespoon Worcestershire.
15 - 1 teaspoon hot sauce.
16 - 2 tablespoons fresh parsley.
17 - 1/2 baguette, cubed.
18 - 1/4 cup olive oil.
19 - Salt and pepper.

# Instructions:

01 - Cook peppers in oil for 2 minutes. Add beef and cook for 3 minutes. Set aside.
02 - Sauté vegetables in oil, add garlic, stir in flour and seasonings. Add broth and simmer for 15 minutes. Blend until smooth.
03 - Add cream and cheeses, simmer for 5 minutes. Add half of the beef mixture and season to taste.
04 - Toss bread with oil and seasonings. Bake for 7-10 minutes until golden.

# Notes:

01 - Don't overcook meat.
02 - Season at the end.
03 - Can freeze.
04 - Watch vegetables.
05 - Keeps 5 days refrigerated.
06 - Perfect comfort food.

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