𝐏𝐡𝐢𝐥𝐥𝐲 𝐂𝐡𝐞𝐞𝐬𝐞 𝐒𝐭𝐞𝐚𝐤 𝐒𝐨𝐮𝐩 𝐢𝐧 𝐚 𝐁𝐫𝐞𝐚𝐝 𝐁𝐨𝐰𝐥

 𝐏𝐡𝐢𝐥𝐥𝐲 𝐂𝐡𝐞𝐞𝐬𝐞 𝐒𝐭𝐞𝐚𝐤 𝐒𝐨𝐮𝐩 𝐢𝐧 𝐚 𝐁𝐫𝐞𝐚𝐝 𝐁𝐨𝐰𝐥

Ingredients:

For the Bread Bowls:

4 small round bread loaves

Olive oil (for brushing)

For the Soup:

2 pounds thinly sliced roast beef

2 tablespoons canola oil

2 tablespoons unsalted butter

2 medium onions, chopped

1 medium green pepper, chopped

1 pound button or cremini mushrooms, sliced

2 cloves garlic, minced

4 cups beef broth

1 can (10.5 oz) French onion soup

2 tablespoons Worcestershire sauce

½ cup heavy cream

4 slices provolone cheese (or 8 oz shredded)

Instructions:

1️⃣ Preheat oven to 350°F.

2️⃣ Season the beef with salt and pepper. Set aside.

3️⃣ Heat oil and butter in a large skillet over medium heat. Cook onions and green pepper for 3 minutes. Add mushrooms and cook for another 3 minutes. Add garlic and cook for 30 seconds. Transfer to a bowl.

4️⃣ Brown the beef in the skillet, about 1 minute per side. Transfer to a plate.

5️⃣ Deglaze the pan with beef broth and Worcestershire sauce. Add the beef and vegetables back to the pot and bring to a boil. Simmer for 30-60 minutes.

6️⃣ While the soup simmers, prepare the bread bowls. Cut the top off each loaf and hollow out the insides. Brush with olive oil and bake for 15 minutes.

7️⃣ Add heavy cream to the soup and simmer for 15 minutes, stirring often.

8️⃣ Fill each bread bowl with soup, top with cheese, and broil until cheese melts.