Creamy Philly Cheesesteak Soup (Print Version)

# Ingredients:

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

# Instructions:

01 - Sauté peppers 2 minutes, add beef and cook until browned. Remove to plate.
02 - Sauté onion, carrots, celery 3-5 minutes. Add garlic, flour, sauces, and seasonings.
03 - Add broth and bouillon. Simmer 15 minutes until vegetables are tender. Blend until smooth.
04 - Stir in cream and cheeses, simmer 5 minutes. Add half the beef mixture.
05 - Toss bread with oil and seasonings. Bake at 400°F for 7-10 minutes.
06 - Top soup with remaining beef and croutons.

# Notes:

01 - Slice meat thinly for tenderness.
02 - Watch vegetables to prevent burning.
03 - Keeps 5 days refrigerated.

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