PHILLY CHEESE STEAK SOUP

1 1/2 pounds your favorite steak ( beef filet, ribeye, etc), cut in THIN strips *DO NOT USE SKIRT STEAK OR CHEAP CUTS
1 tablespoon butter
1 1/2 teaspoons steak seasoning
1 onion, chopped
3 cloves garlic, minced
4 sweet bell peppers (you can you use different colors), thinly sliced
1 small package white mushrooms, sliced
8 cups beef broth
2 cups milk
3 tablespoons worcestershire sauce
salt and pepper to taste
1 small package provolone cheese, sliced

in a dutch oven or heavy pot over medium heat. brown steak strips in 1 tablespoon of butter for about 4 minutes. sprinkle with steak seasoning; cook and stir for another minute. remove to a plate and set aside.

add chopped onions and garlic to the dutch oven. cook and stir until lightly browned and caramelized. stir in the bell peppers and mushrooms. cook and stir another 7 minutes, or until peppers start to caramelize, but still retain color.

add steak back to the pot.

add beef broth, milk, worcestershire sauce salt and pepper to taste. bring to a boil. reduce heat and simmer for 30 minutes.

remove from heat. just before serving, add provolone cheese, stirring until completely melted. serve hot.

8 servings

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