- Add the cubed steak to the skillet and sear on all
sides until the meat is dark golden brown, adding more
butter if needed to keep the meat from sticking to the
pan. Then transfer the meat to the slow cooker with the
onions and garlic. - Add 5 cups of the beef broth, the bell pepper,
and the cayenne pepper to the slow cooker. Cover and
cook on low for 6 to 8 hours, until the meat is cooked
through and fork-tender. Shred the meat with 2 forks. - A few minutes before serving, place the softened
cream cheese and remaining 1 cup of broth in a
blender, puree until smooth, and then add the puree to
the slow cooker. Stir to combine and turn the heat up to
high. Continue to cook, covered, just until warmed
through. - Ladle the soup into bowls and top with shredded
provolone cheese. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a saucepan over
medium heat for a few minutes or until warmed
through.
sharon
(sharon)
#1