Cheesesteak Soup! So Delicious!

Ingredients: 2 tablespoons olive oil, divided 1 small onion, chopped 2 carrots, chopped 1/2 teaspoon celery seeds 2 small rolls 1/3 cup flour 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce 4 cups low sodium chicken broth 5 ounces cheddar cheese, shredded 5 ounces provolone cheese, shredded

1 pound top round steak, thinly sliced 1 1/3 cups provolone for topping (optional)

Cut rolls into cubes and toss with 1 tablespoon olive oil, 1/2 teaspoon garlic powder and salt/pepper to taste. Heat in a frying pan over medium heat until browned and crispy. Set aside. In a large pot, heat 1 tablespoon of olive oil. Add carrots, onions and celery seed. Cook just until

the onion is softened. Add flour and let cook an additional 3 minutes stirring occasionally. Add 4 cups of chicken broth, Worcestershire sauce and hot sauce. Let simmer until onions and carrots are very soft (about 15 minutes). Using a blender or hand blender, puree the soup until creamy.

(Remember do not seal hot soup in a blender). Return it to the heat and bring to a boil. Remove from heat and add 5oz of each cheese. Stir until melted. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned. This will only take a couple of minutes. Place equal amounts

of beef in each bowl. Add about 1/3 cup of bread cubes and top with hot soup. Sprinkle with topping cheese and broil on high for 4 minutes or until cheese is browned and bubbly. Serve hot!

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