Ingredients
8slicesbaguette
⅓cupbutter
1large onion,diced
3ribscelery,sliced
1½cupsmushrooms,sliced
1green pepper,sliced
⅓cupflour
1½tbspworcestershire sauce
4dasheshot sauce,such as tabasco
4cupsbeef broth
1cuplight cream
8ozprovolone cheese,shredded, divided
6ozcheddar cheese,shredded
1lbtop round steak,thinly sliced
Preparation
Place steak in the freezer (for about 15 minutes before slicing).
Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.
Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes.
Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer for about 10 minutes until vegetables are soft.
Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.
