• 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 (see note below)
  • 1 green pepper sliced
  • 1 1/3 cups provolone for topping optional


  1. 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.
  2. 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).
  3. 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.
  4. Heat 1 tablespoon of olive oil over medium-high heat. Add beef & green peppers and cook until browned. This will only take a couple of minutes.
  5. 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.
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