Philly Cheesesteak Soup

prep time: 15 minutes cook time: 6 to 8 hours yield: 8 servings

2 pounds boneless sirloin steak, cubed
Fine sea salt and ground black pepper
¼ cup (½ stick) unsalted butter (or coconut oil if
dairy-free), divided
1 cup chopped onions
3 cloves garlic, minced
6 cups beef bone broth, homemade (here) or store-
bought, divided
1 green bell pepper, thinly sliced
¼ teaspoon cayenne pepper
1 (8-ounce) package cream cheese (Kite Hill brand
cream cheese style spread if dairy-free), softened
1 cup shredded provolone cheese, for garnish (omit
for dairy-free)

1. Season the steak generously on all sides with salt
   and pepper.


2. Heat 2 tablespoons of the butter in a large skillet
   over medium-high heat. Add the onions and garlic and
   cook until soft, 3 to 5 minutes. Transfer the mixture to a
   slow cooker.