In a large pot, heat a little oil or butter over medium-high heat. Add the thinly sliced beef and cook until browned. Break up the beef into small pieces as it cooks. Once the beef is fully browned, add the diced onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes, until the vegetables have softened.
Step 2: Add Broth and Cream
Pour in the beef broth and heavy cream. Stir to combine, and bring the mixture to a simmer. Let the soup cook for 10-15 minutes to allow the flavors to meld together and the vegetables to become tender.
Step 3: Melt the Cheese
Once the soup is simmering and the vegetables are tender, stir in the shredded provolone cheese. Continue to stir until the cheese is fully melted and the soup becomes creamy and smooth. Taste and adjust seasoning with salt and pepper to your liking.
Step 4: Prepare the Cheesy Toast
While the soup is simmering, preheat your oven to 375°F (190°C). Butter the slices of bread and sprinkle with additional shredded cheese. Place the bread slices on a baking sheet and toast in the oven for about 8-10 minutes, or until the cheese is melted and bubbly, and the toast is golden brown.
Step 5: Serve and Garnish
Once the soup is ready, ladle it into bowls. Top each bowl with the crumbled bacon for that added crunch and smoky flavor. Serve the soup with the freshly baked cheesy toast on the side.
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Whipped this up tonight, and my hubby ended up devouring more than half of it! Just the two of us
