PHILLY CHEESESTEAK SOUP

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Directions

• Season the steak liberally with salt and pepper on all sides.
• In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Cook until the onions and garlic are soft, 3 to 5 minutes. Place the mixture in a slow cooker.
• Sear the cubed steak on all sides in the skillet until it is dark golden brown, adding more butter as needed to keep the meat from sticking to the pan. Then add the meat, onions, and garlic to the slow cooker.
• In the slow cooker, combine 5 cups of beef broth, the bell pepper, and the cayenne pepper. Cook for 6 to 8 hours on low, or until the meat is cooked through and fork tender. Using two forks, shred the meat.
• A few minutes before serving, puree the softened cream cheese and remaining 1 cup broth in a blender until smooth, then add to the slow cooker. Stir everything together and turn the heat up to high. Continue to cook, covered, until thoroughly warmed.
• Serve the soup in bowls, topped with shredded provolone cheese.
• Refrigerate leftovers in an airtight container for up to 3 days. Reheat for a few minutes over medium heat, or until warmed through.