Ingredients

• 1 lb thinly sliced beef steak
• 1 onion, diced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 6 cups beef stock
• 1 cup heavy cream
• 1 cup shredded provolone cheese
• 6 slices bacon, cooked and crumbled
• Salt and pepper to taste
• 6 slices bread
• Butter for toasting

Directions

• In a large pot, cook beef over medium-high heat until browned. Add onions, bell pepper, and garlic. Cook until vegetables are tender.
• Pour in beef broth and heavy cream. Bring to a simmer and let it cook for 10-15 minutes.
• Stir in provolone cheese until melted. Season with salt and pepper to taste.
• Meanwhile, butter the bread slices and sprinkle with additional shredded cheese. Toast in the oven until cheese is melted and bubbly.
• Ladle the soup into bowls, top with crumbled bacon, and serve alongside cheesy toast.

Photos