Philly Cheese Steak Soup!

Directions:
1. Sauté the Steak:
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Once the oil is hot, add the thinly sliced steak pieces and sauté for about 3-4 minutes until the steak is browned and cooked through. Remove the steak from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the remaining 1 tablespoon of olive oil. Toss in the diced onion, green bell pepper, and sliced mushrooms. Sauté the vegetables for about 5 minutes, until they soften and the onions become translucent. Add the minced garlic and cook for another minute, just until fragrant.
3. Make the Soup Base:
Sprinkle the 3 tablespoons of flour over the sautéed vegetables and stir well to coat them. Let the flour cook for about 1 minute, stirring constantly. This will help thicken the soup later.
4. Add the Broth and Cream:
Gradually pour in the beef broth, stirring continuously to avoid lumps. Bring the soup to a simmer and let it cook for about 10-15 minutes, allowing the broth to reduce and the flavors to meld together. Then, add the heavy cream (or whole milk) and Worcestershire sauce, stirring to combine. Season with salt and pepper to taste.
5. Reintroduce the Steak:
Once the soup has simmered and the base is nice and creamy, return the cooked steak to the pot. Stir everything together and let the soup simmer for another 5-7 minutes to reheat the steak and fully incorporate the flavors.
6. Melt the Cheese:
Now comes the best part: the cheese! Stir in the shredded provolone cheese (or mozzarella for that extra meltiness) and let it melt into the soup until the mixture is smooth and creamy. If you want an even cheesier soup, feel free to add the optional cheddar cheese at this stage. Stir until all the cheese is melted and fully incorporated.
7. Garnish and Serve:
Once the soup is velvety smooth and cheesy, ladle it into bowls and garnish with some fresh parsley for a pop of color and a hint of freshness.