Crockpot Philly Cheesesteak Soup

I tried out another recipe from A Year of Slow Cooking last night for Philly Cheesesteak Soup... only I used leftover lamb since we have quite a bit leftover from our NYD dinner. This was really good! We all really liked it a lot. The broth had an awesome flavor (and I normally don't like the broth of soups). I added some carrots for some extra veggies and I cut the recipe in half, which was enough for our dinner last night with a small amount leftover for a lunch for Carson (Kevin was super hungry though and had two huge bowls).

Crockpot Philly Cheesesteak Soup

1 pound thinly cut beef strips (I used leftover lamb)
4 cups beef broth
2 cups skim or 2% milk
1 T butter (I left this out)
1 yellow onion, cut in chunks
2 bell peppers
2 t gluten free Worcestershire sauce
3 cloves chopped garlic
1/2 t black pepper
1 t kosher salt
8oz provolone cheese (to add at the very end)

Add the 1 tablespoon of butter to your crockpot and turn it on high to melt. Cut up your meat and add it to the crock, swirling it into the butter to coat. Add the chopped peppers, onion, and garlic. Add the Worcestershire, salt and pepper. Stir in the beef broth and milk.

Cover and cook on low for 7-9 hours, or on high for 5-6. The soup is done when the meat has reached the desired tenderness.

Before serving, stir in the provolone cheese. It will melt in stringy chunks---yum. (I just shredded up some provolone to sprinkle on top of our bowls.)