How to Make Philly Cheesesteak Soup

Ingredients

• 2 pounds boneless sirloin steak, cubed
• Fine sea salt and ground black pepper
• ¼ cup (½ stick) unsalted butter (or coconut oil if dairy-free), divided
• 1 cup chopped onions
• 3 cloves garlic, minced
• 6 cups beef bone broth, homemade (here) or store bought, divided
• 1 green bell pepper, thinly sliced
• ¼ teaspoon cayenne pepper
• 1 (8-ounce) package cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
• 1 cup shredded provolone cheese, for garnish (omit for dairy-free)

1. Season the steak generously on all sides with salt and pepper.
2. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and garlic and cook until soft, 3 to 5 minutes. Transfer the mixture to a slow cooker.
3. Add the cubed steak to the skillet and sear on all sides until the meat is dark golden brown, adding more butter if needed to keep the meat from sticking to the pan. Then transfer the meat to the slow cooker with the onions and garlic.
4. Add 5 cups of the beef broth, the bell pepper, and the cayenne pepper to the slow cooker. Cover and cook on low for 6 to 8 hours, until the meat is cooked through and fork-tender. Shred the meat with 2 forks.
5. A few minutes before serving, place the softened cream cheese and remaining 1 cup of broth in a blender, puree until smooth, and then add the puree to the slow cooker. Stir to combine and turn the heat up to high. Continue to cook, covered, just until warmed through.
6. Ladle the soup into bowls and top with shredded provolone cheese.
7. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.