Philly Cheesesteak Soup

Ingredients
2 tbsp. edible fat, divided
2/3 lb. chuck roast, turn over cubes
kosher salt
Freshly ground black pepper
1 onion, chopped
1 red bell pepper, chopped
1 inexperienced Bell Pepper, chopped

2 garlic cloves, minced
2 tbsp. flour
3 c. beef broth
2 tbsp. serious creamDirections
Preheat kitchen appliance to broil and line atiny low baking sheet with parchment paper. during a massive pot over medium heat, heat one tablespoon oil. Add cut of meatand season with salt and pepper. Sear on all sides till meat is golden and broiled through, eight to ten minutes. take away meat and put aside.
Add remaining oil to pot and pour in onions and peppers. Cook till onions square measure part semitransparent and peppers have softened, three to four minutes. Add garlic and cook till odoriferous, then season with salt and pepper and sprinkle everywhere with flour. Cook two minutes, till flour turns slightly golden.
Add in stock, cream, and 1/2 cup cheese. Stir to mix and produce to a simmer. Cook ten minutes to permit soup to thicken slightly and flavors to meld.
Meanwhile, stop the highest off breads and scoop out the within bread to form a bowl. Cube bread far from prime of loaf. Place on a ready baking sheet.
When soup is thickened, stir in beef and ladle into bread bowls. prime with cubed bread and remaining cheese and broil till cheese is liquefied and golden. Garnish with parsley and serve.